Potatoes, onions and peas combine in this lightly curried filling for these flaky, buttery pasties. For extra flavour, throw in a fresh chilli, if you like.
- 300g potato, peeled, chopped into chunks
- 100g frozen peas
- 1 onion, thinly sliced
- 1 tsp. oil
- 2 tsp. mild curry paste
- 1 tsp. black mustard seeds
- Juice 1/2 lemon
- Small handful freshly chopped coriander
- 375g puff pastry
- 1 egg
Put the potato into a pot of cold salted water. Bring to the boil and cook for 8-10 minutes or until tender, adding the peas for the last 1 minute. Drain.
Meanwhile, heat oil in a frying pan. Add the onion and fry for 5-6 minutes or until golden and softened, then add the curry paste and mustard seeds. Fry until fragrant. Stir in the potatoes, peas, lemon juice and coriander and season. Cool.
Roll the pastry out into a square, then cut into 4 square. Cut each square in half so you're left with 8 rectangles.
Pile the filling onto four of the rectangles, leaving a border. Brush the border with egg, then put a rectangle of pastry on top. Press and crimp round the edges to seal, then brush with more egg and place onto a baking tray.
Bake for 20 minutes at 180C until the pastry is golden and lightly risen.