Vegetable Curry Pasties

Course: Pastry Recipes, Vegetarian Recipes


Prep time


Cooking time






  • Pastry
  • 450g plain flour

  • 2tsp baking powder

  • 1tsp salt

  • 125g unsalted butter

  • 2 egg yolks

  • 125ml cold water

  • Filling
  • 2 large potatoes, peeled and finely cubed

  • 2 large carrots, finely cubed

  • 2 tbsp vegetable oil

  • 1 small onion, finely chopped

  • ½ tsp turmeric

  • 2 tsp garam masala

  • 1 tsp black mustard seeds

  • 1 tsp salt

  • ½ tsp freshly ground black pepper

  • 4 garlic cloves, finely chopped

  • 1 green chilli, seeds removed, finely chopped

  • 10 curry leaves, finely chopped

  • 3oz frozen peas, defrosted

  • 1 tsp lemon juice

  • handful fresh coriander leaves


  • Place flour, baking powder, salt, butter, and egg yolks into the food processor and blitz until mixture forms crumbs. Slowly add water until a ball of pastry appears. Wrap pastry in clingfilm and chill in the fridge for an hour.
  • Preheat the oven to 180°C.
  • For the filling, boil potatoes and carrots in salted water for 10-12 minutes, until tender, drain, set aside.
  • Heat two tablespoons of vegetable oil in a frying pan over medium heat, add onion, turmeric, garam masala, mustard seeds, salt and black pepper. Fry until onions are soft and translucent and spices are aromatic.
  • Stir in garlic, chilli, curry leaves, potato and carrot. Cook for a further ten minutes, then stir in peas. Cook for 2-3 minutes until heated through. Season with lemon juice, stir in coriander leaves and set aside to cool.
  • Roll out pastry to 3mm. Using tea plate as a template, cut out 8 discs of pastry.
  • Brush around the edge with beaten egg, and fill about half-full with filling, fold the pastry over vegetables and seal firmly to form a D-shaped pasty. Brush with beaten egg, and make a steam hole in the center with a sharp knife.
  • Repeat to make the other pasties. Put in the oven and cook for 25 mins until they are crispy and golden and the filling is cooked through.