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vegetarian pasties with potato curry fillling

Potato curry puffs

Flaky puff pastry filled with a spicy curried potato filling, these potato curry puffs are a brilliant snack or lunch box filler. They’re perfect to take along to parties or picnics. Suitable for vegetarians or vegans.
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Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Course Snack
Cuisine Asian, Vegan, Vegetarian
Servings 6


  • 2 medium potatoes peeled and chopped
  • 1 tbsp sunflower oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and chopped
  • 1 inch piece of garlic peeled and chopped
  • 1/2 tsp turmeric
  • 200 g tinned chickpeas half a standard tin, drained and rinsed
  • 1/2 tbsp garam masala
  • Small handful fresh coriander chopped
  • 375 g sheet ready rolled puff pastry
  • Dairy free milk for brushing


  • First boil two peeled and chopped potatoes in a large pan until soft. Drain and set aside.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Heat the oil in a frying pan and add 1 tsp cumin seeds and 1 tsp mustard seeds. When the mustard seeds start to pop add 1 chopped onion.
  • Reduce the heat, stir well and cook gently until the onion is soft.
  • Add 2 chopped cloves of garlic and a 1 inch piece of ginger, chopped, stir and cook for a further minute. Add 1/2 tsp turmeric, stir and cook well for a further minute.
  • Stir through the two cooked potatoes and 1/2 tin of chickpeas and mash well. Stir through 1/2 tbsp garam masala and chopped fresh coriander if using.
  • Allow the filling to cool slightly.
  • Unroll your sheet of puff pastry. Cut into six squares. Put a spoonful of potato mixture in the centre and fold over. Press the edges tightly together.
  • Brush the pastries with plant-based milk. This isn't essential but will help them to turn more golden brown in the oven.
  • Bake for 20-25 minutes until golden brown.
Keyword curry puffs
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