This is one of those recipes that is 100% not based on people searching for it online, and just something I really like and have been making for years. So if you’re here and have found this recipe, how nice! Samosa, perfection. Pasties, who doesn’t like them. Combine the two into a giant kind-of baked samosa for an ideal on-the-go savoury treat and you have just about the best thing ever. Pastry, potatoes, very good.

I make samosa pasties every year for Graham’s birthday (for the last eight years, maybe?) and we take them on a birthday hike. They’re good travel food as well and something I often pack for long train trips. If you like the idea of this but don’t like spicy food, try these vegan pasties with leek and caramelised onion instead.

For some more veggie comfort food and some of my favourite recipes on OE, try these vegan chickpea burgers, quick vegan refried beans, and roasted potato tacos.

Ingredients

Step by Step

Step 1: boil the potatoes until fork-soft and set aside. Fry the onions, add the spices, then mix in the cooked potatoes.

Step 2: lightly mash (this helps the mixture hold).

Step 3: mix in the peas and set aside to cool.

Step 4: roll out the pastry and cut into rounds. I trace a bowl for this.

Step 5: add the filling to each pasty.

Step 6: seal in a half-moon shape, using your fingers to get a tight seal.

Step 7: place onto a baking sheet and crimp the edges if you’d like.

Step 8: bake until golden and serve warm or cold.

Recipe Notes

Frozen peas help to cool the potato mixture instantly so you don’t need to wait before filling the pasties. If using fresh peas, you’ll have to set it aside to cool to room temperature.

Brushing just a touch of water along the edge of the pastry, or dipping your finger in water and rubbing it along, will help the circles to seal properly.

Using a vegan milk wash is almost like an egg wash and helps to make the outside of the pasties a bit more golden and crisp. If you’re not vegan, you can do an egg wash instead.

How to Store

Storage: keep in a sealed container at room temperature for a couple of days. The pastry will dry out a bit over time, and dry faster if refrigerated.

Freeze before baking: place the sealed pasties on a lined baking sheet or other flat surface (like a cutting board) and place in the freezer. Once frozen solid, transfer to an airtight container. Bake from frozen as instructed, adding 3-4 on to the baking time.

Freeze after baking: transfer fully cooled pasties to an airtight container and freeze for up to two months. Thaw at room temperature before reheating – if reheated from frozen they dry out too much. To reheat, spritz the outside of each pasty with a bit of water and warm in the oven at 180°C for about ten minutes, until heated through.

Expert Tips

• Don’t under-fill: you can really pack the pasties with the potato filling, because it’s not going to ooze out and is already cooked (so no expansion in the oven). Add as much filling as you can squeeze in there.
• Keep cold: while this isn’t quite as important as with butter pastry, it’s still good to use a cold filling and to keep the pastry from warming up too much.
• Pack and go: these pasties are sturdy and will hold up to being bashed around a bit. We usually pack them in a paper bag and pop them into a backpack no problem. They don’t crumble. This is dependent on the type of pastry you use, of course.

If you make these Potato Pasties or any other vegetarian snack recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.