Curried Potato Turnovers

Curried Potato Turnovers


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About this recipe: These pie-like pastries are delicious and packed full of flavour. A curry-spiced filling of potatoes and peas is wrapped in a sheet of puff pastry and baked.


Makes: 6 large or 12 small turnovers

  • 4 large potatoes, peeled and chopped
  • milk as needed (optional)
  • butter to taste (optional)
  • 1 tablespoon olive oil
  • 225g frozen peas
  • 1 large onion, diced
  • 2 teaspoons crushed garlic
  • 1 heaped tablespoon mild curry powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds, cracked
  • 3 sheets puff pastry
  • 1 egg, lightly beaten

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Preheat oven to 170 C / Gas 3.
  2. Bring a large pot of lightly salted water to the boil. Boil the potatoes for 20 minutes or until tender. Drain and mash with milk and butter, if desired.
  3. Heat oil in a large frying pan until hot. Saute the garlic and onions until fragant, then add the curry powder, cumin and coriander seeds.
  4. Add peas and curry mixture to the mashed potatoes; mix well.
  5. Cut pastry in half diagonally so you have two big triangles, spoon mixture in; fold pastry over and press edges together until secure.
  6. Lightly brush with beaten egg and bake for 30 minutes.

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