Curry Potato Hand Pies

Cooking Time 45 minutes

Serves 6


  • 3 Royal Blue potatoes, peeled and diced to 1cm
  • 3 sheets store bought short crust pastry, thawed
  • 1 tbsp rice bran oil
  • 1 red onion, diced
  • 1 carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 tsp cumin seeds
  • 10 curry leaves, optional but recommended
  • 1 tbsp curry powder
  • 150g string beans, sliced into 5mm rounds
  • 1 bunch coriander, roots off and roughly chopped
  • 1 egg, lightly whisked
  • Salt and pepper
  • 2 tbsp milk

Blue Potatoes

Red Potatoes


  1. Heat oven to 200°C
  2. Cut out 6 x 12cm rounds of pastry and 6 x 8.5cm rounds of pastry and and return to the fridge.
  3. Heat oil in a large fry pan over medium heat.
  4. Add onion, carrot, celery and potato and fry stirring for 5 minutes.
  5. Add curry leaves, curry powder and cumin seeds and stir for a further 5 minutes.
  6. Turn off heat and add beans, coriander and egg. Stir through and season.
  7. Take out 2 large rounds of pastry at a time.
  8. Pile a mound of potato mix in the centre of each pastry round.
  9. Pinch the sides in at four spacings to create a square shape, then repeat again so you are left with a rounder shape. Top up the pie if you wish with a little more filling.
  10.  Cover the top with your smaller round of pastry and pop two thin knife marks in it to release steam.
  11.  Brush pastry with a little milk.
  12.  Place all pies on a lined baking tray and bake for 25 minutes or until pastry is browned and filling hot.
  13.  Serve with kasundi or sauce.
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