This wasn’t part of my weekly recipes, but more of an experiment on one Saturday afternoon when I was a little bit bored! I would make a few alterations, but I’ll come to those shortly! They were better than anything you would buy in “Greggs” FACT!
Serves 4 (comfortably, maybe even 8) – ready in 45 minutes, including preparation.
Ingredients:
· 300g Potatoes, peeled and cut into small chunks.
· 100g frozen peas.
· 2 tsp oil.
· 1 Onion, Sliced.
· 1 - 2 curry paste (any type)
· 1tsp black mustard seeds.
· Juice ½ lemon
· Handful of coriander chopped (optional)
· 375g pack ready-rolled puff pastry.
· 1 egg, beaten.
Now for the How To:
· Heat a large pan of water, add the potatoes and cook for about 8 minutes, until just soft.
· Add the peas and cook for a minute. Drain and set aside.
· Meanwhile, Heat the oil in a frying pan; fry the onion until soft and slightly coloured.
· Add the curry paste and the mustard seeds and fry for a few minutes more until the mixture smells fragrant.
· Carefully stir in the potatoes and peas, trying not to mash them.
· Add the lemon juice and coriander if using and leave to cool.
· Heat the oven to 200C/ 180C fan / Gas 6.
· Unroll the pastry and place on a floured surface with the long side towards you and roll it out to make it a square.
· Cut into 4 squares (or 8 if you wanted them smaller) and then cut each one into half so you have 8 (or 16) rectangles.
· Place half onto a baking sheet, brush the edges with the beaten egg and place the filling along the centre.
· Top with the remaining pastry and pinch the edges together to make a sealed parcel.
· Brush with more egg, and then bake for 20 minutes until puffed and golden.
· If cooking from frozen bake for 30 minutes.
It seems like a lot of work, but it is worth it, I did it for the four pastries, but I think if you were to half it to make 8 pastries, they would be a better size and easier to eat!
I hate coriander and so I left out that ingredient, it ruins anything it is in, I just couldn’t handle it, I don’t think it adds much to the flavour, but I think that’s because I really just can’t stand it!
I didn’t use a fresh lemon, as I forgot to buy it, but I used some of the lemon juice that you use on pancakes, and I couldn’t tell the difference! Its handy to use if it’s what you have to hand, the curry paste is the same as I used on a previous recipe, so I like the fact I'm actually using the ingredients and spices and herbs that I brought more than once, I was worried, id never have use for them again.
Another amendment I would suggest is maybe add a touch of chilli, or someone curry paste, where it did have a nice flavour, I did hope for a bit more of a kick, but this wasn’t the case, but I think with a bit more of kick in spice it would enhance the flavours of the pasties!
If you have time to make a proper lunch at home one weekend, I would really recommend these; I’ve never had a pasty like this from Greggs, or other bakeries! It really is worth trying!
My next recipe is homemade pork burgers with herby wedges! Yum!
Please tell me I'm not the only one that has this hatred for coriander!
Bye for Now! X
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