Curried Potato Pastries Recipes

CURRIED POTATO PASTIES

Steps:

• Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
• Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
• Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

CURRIED SWEET POTATO MASH

Steps:

• Heat butter and olive oil in a skillet over medium heat; stir in onion and garlic. Reduce heat to low and saute until onions are soft and clear but not toasted, 10 to 15 minutes.
• Pierce potatoes with a fork. Microwave 3 at a time on high power until tender, but not overdone, 5 to 6 minutes.
• Mash and mix sweet potatoes with onion-garlic mixture, ginger, creme fraiche, curry powder, turmeric, and pepper until well combined.

CURRIED CUMIN POTATOES

Steps:

• Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
• Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

CURRIED POTATOES AND CHICKPEAS

Steps:

• 1. Put the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes.
• 2. Melt the butter in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds.
• 3. Add the chickpeas, 1 cup fried onions and 1/2 cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt.
• 4. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Divide the potato-chickpea mixture among bowls. Top with the yogurt sauce, the remaining 1 cup fried onions, the sliced jalapeno and cilantro leaves.

CURRIED VEGETABLES IN PUFF PASTRY

Steps:

• Heat oil in a large skillet and saute the onion over medium heat until softened. Add the potato, garlic, ginger and curry powder. Saute, stirring frequently, for 5 minutes. Add the carrots, celery, peppers, mushrooms, green peas, zucchini, corn, salt and pepper, to taste. Cover and cook over low heat for about 15 minutes or until the vegetables are very tender and the mixture is quite dry. Remove from heat and let cool.
• Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper.
• Divide the pastry into 8 pieces. On a lightly floured surface, roll 1 piece out to form a circle about 10 inches in diameter. Spoon one-eighth of the curried vegetable mixture into the center, and gather the pastry up to form a bundle, pinching the pastry together to hold it in place. Trim the ragged ends from the top of the pastry bundle. Repeat with the remaining pastry and filling. Use the pastry trimmings to make leaf and berry shapes and decorate the bundles, sticking them on with some of the beaten egg. Brush the bundles all over with the egg, lift them carefully onto the baking sheet, and bake for 20 to 25 minutes, or until the pastry is golden and the filling is heated through. Serve immediately on salad greens, garnished with tomato wedges.

CURRIED ROAST POTATOES

Steps:

• Grind the cumin and coriander seeds together with a mortar and pestle (or spice grinder).
• Melt the butter gently in a roasting pan and add the tumeric, mustrad seeds, garlic and chillies.
• Add the ground cumin/coriander mix.
• Stir well to combine evenly.
• Place in a preheated oven, 400 F (200 C) for 5 minutes.
• Remove the roasting pan from the oven and add the potatoes.
• Stir well so that butter and spices coat the potatoes completely.
• Put back in the oven and bake for 20-25 minutes.
• Stir occasionally to keep the potatoes evenly coated.
• Test the potatoes with a skewer- if they drop off the end of the skewer when lifted, they are done.
• Serve immediately.

CURRIED POTATOES AND ONIONS

Steps:

• Heat oil in large skillet over medium heat 1 minute. Add cumin, coriander, mustard seeds and turmeric to skillet; cook until seeds are fragrant and darken slightly, about 2 minutes. Add onions and jalapeño and sauté until onions soften, about 5 minutes. Add potatoes; stir until well coated with spice mixture. Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes. Add chopped tomatoes; cover and cook until potatoes are tender, about 7 minutes longer. Season to taste with salt and pepper and serve.

CURRIED CHICKEN-AND-POTATO PIE

Steps:

• Preheat oven to 400 degrees. In a large nonstick skillet, melt 2 tablespoons butter. Add ginger and curry powder and cook 2 minutes. Add hash browns, chicken, and 2 tablespoons water and cook, breaking up meat with a wooden spoon, until chicken is cooked through and hash browns are tender, 15 minutes. Stir in peas and cilantro; season with salt and pepper. Let cool slightly.
• Lay 1 sheet phyllo on a work surface and lightly brush with melted butter. (Keep extra phyllo covered while you work.) Stack remaining 5 sheets on top, rotating each sheet slightly so edges are offset and brushing each with butter. Gently transfer stack to a buttered 9-inch glass pie plate. Fill with chicken mixture, then fold edges over top. Bake until golden brown, 20 to 25 minutes.

CURRIED VEGETABLE PASTY

Steps:

• Pastry.
• Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
• Add just enough iced water to make a dough that comes clean away from the bowl.
• Filling.
• In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound.
• Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
• Add the carrots, peas, salt, spices and lemon juice.
• Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
• Roll out on a floured surface to a narrow strip.
• Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
• Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
• Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape.
• Cover the pastry with milk or egg wash and bake for 50-60 minutes.