Curried potato pasties

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These curried potato pasties take the British picnic bake in a gently spiced direction. Potato, peas, curry paste and coriander make the filling bright and fragrant, but still easy enough for a simple lunch recipe.

Serves: 4 people

Preparation time: 13 min

Ingredients

• Potatoes, peeled and cut small – 300 g
• Frozen peas – 100 g
• Oil – 2 tsp
• Onion, sliced – 1
• Curry paste – 1 to 2 tsp
• Black mustard seeds – 1 tsp
• Lemon juice – juice of 1/2 lemon
• Fresh coriander, chopped – 1 handful
• Ready-rolled puff pastry – 375 g
• Egg, beaten – 1

Method

1. Boil the potatoes for about 8 minutes until just soft and add the peas for the final minute. Drain and set aside.
2. Fry the onion in the oil until soft and lightly coloured. Add the curry paste and mustard seeds and cook briefly until fragrant.
3. Fold in the potatoes and peas carefully so they keep some texture. Add the lemon juice and coriander, then leave the filling to cool.
4. Roll or square up the pastry and cut it into rectangles. Spoon the filling onto half of them and brush the edges with egg.
5. Top with the remaining pastry pieces and pinch all the edges closed to make tidy parcels.
6. Bake at 200 degrees Celsius until the pastry is puffed and golden.