Save to your scrapbook

    Curried leek and potato pasties

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Curried leek and potato pasties

    Make these pasties vegan by using vegan puff pastry. 

    Preparation time: 15 minutes
    Cooking time: 25 minutes
    Total time: 40 minutes

    Makes: 4


    1 tbsp olive oil
    1 large leek, thinly sliced
    1 tsp freshly grated ginger
    200g roughly mashed potatoes
    75g frozen peas
    1 tbsp curry paste
    Juice of ½ lemon
    320g pack ready-rolled puff pastry sheet
    1 - 2 tbsp dairy-free milk alternative
    ½ tsp nigella or sesame seeds


    1. Preheat the oven to 220°C, gas mark 7. Heat the oil in a frying pan and cook the leek for 3 - 4 minutes then add the ginger and cook for a further 1 - 2 minutes until the leeks have softened.

    2. Add the leeks to the potatoes along with the peas, curry paste and lemon juice then mix well together. Season to taste.

    3. Unroll the pastry and cut it into quarters to make 4 rectangles. Spoon the potato mixture onto one half of each rectangle, leaving a border around the edges. Brush the border with the milk then fold over to enclose the filling. Using a fork, press along the edges to seal.

    4 Transfer the parcels to a nonstick baking sheet and brush with milk. Using a small knife, make a little hole in the top of each, so any air can escape. Sprinkle with seeds and bake for 15 - 20 minutes until the pasties are risen and golden brown.


    Your recipe note

    Edit your recipe note

    Cook’s tip: The pasties are ideal for freezing and can be reheated from frozen until piping hot.



    Average user rating

    5 stars