Curry Potato Pea Pasties (Samosa Pasties)

Three half-moon pastries on a cutting board and another halved to show interior potato filling.

Curry Potato Pea Pasties (Samosa Pasties)

A bit spicy and a cross between a vegan pasty and samosa, these potato pea pasties feature a samosa filling in a baked pasty pastry exterior.

Course Appetizer, Autumn, Main Course, Mains, Snacks, Winter

Cuisine British, Indian

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings pasties

Calories 274kcal

Author Alexandra Daum

Ingredients

1 batch coconut oil pie crust or any pastry you prefer (make enough for a double-crust pie)

Filling

600 grams (2 ¾ cups) potatoes cut into 3cm (1 in.) cubes (~3 medium potatoes)
2 teaspoons cooking oil I usually use coconut oil for this recipe
1 medium onion diced
1 thumb fresh ginger minced
½ teaspoon cumin ground or seeds
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon hot pepper flakes optional, adjust to taste
150 grams (1 cup) frozen green peas
Optional milk for wash

Metric - Cups

Instructions

Start by making your pie crust and setting it aside to rest. If using store-bought crust, make sure it's chilled (and thawed) before starting.
1 batch coconut oil pie crust
Place the diced potatoes into a large pot and cover with cold water. Add a generous pinch of salt. Cover and bring to a boil, then reduce the heat to a low boil and cook until fork-soft, about ten minutes.
Drain the potatoes and set aside to dry (as you would for mashed potatoes).
600 grams (2 ¾ cups) potatoes
In another pot or a large frying pan, add the oil and heat over low-medium. Once hot, add the onion. Cook for about eight minutes, stirring often. Reduce the heat if the onion is catching.
2 teaspoons cooking oil, 1 medium onion
Stir in the ginger and spices and cook for an additional two minutes.
1 thumb fresh ginger, ½ teaspoon cumin, ½ teaspoon ground turmeric, ½ teaspoon ground coriander, ½ teaspoon hot pepper flakes
Remove from the heat and stir in the cooked potatoes. Mash lightly with a fork. It should be chunky but have just enough mashed to help hold the mixture together. Stir in the frozen peas.
150 grams (1 cup) frozen green peas
Preheat the oven to 200°C (400°F). Roll out the pastry to about 3mm (⅛ in.) on a lightly floured surface. Cut circles that are about 15cm (6 in.) across.
Fill one of the pastry rounds with as much filling as possible and seal. Brush a little bit of water where the pastry touches for a stronger seal. Repeat with the other rounds, rolling out the pastry scraps once (more will result in tough pastry, so handle it as little as possible). You may have a little filling left over but it tastes great on its own.
Place the pasties on a greased or lined baking sheet. Brush each with a bit of (non-dairy) milk or use an egg wash if the pasties don't need to be vegan.
Bake for about 25 minutes, or until lightly golden and crisp. Serve warm or cold.

Notes

This should make 6-8 pasties, depending on size (if you use a bowl as a rough measurement rather than a ruler).

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.

Nutrition