Potato filled pastry is one of those recipes that just makes sense — flaky dough wrapped around a savory, seasoned potato filling. It’s the kind of thing you want on a cold afternoon, next to a cup of tea, or tucked into a lunchbox. The first time I made it, I wasn’t chasing nostalgia or trying to recreate a childhood dish. I just had leftover mashed potatoes and frozen puff pastry. The result? A potato filled pastry so good it barely made it to the table.
This recipe is perfect for when you need something comforting but not complicated. It works as a snack, side, or even a main if you bulk it up with a salad or soup. If you’ve got a couple of potatoes, some basic spices, and store-bought pastry, you’re halfway there. This is practical cooking that delivers: a potato filled pastry with crisp edges, creamy filling, and just enough spice to keep you coming back.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
Why You’ll Love This Pastry
➲ Beginner-friendly: No fancy tools or special techniques required—perfect for cooks of any skill level.
➲ Quick to make: Ready in about 45 minutes, making it a great option for a satisfying weeknight meal or snack.
➲ Great for leftovers: Perfect for using up mashed or boiled potatoes, turning simple pantry staples into something delicious.
➲ Customizable filling: Add cheese, peas, or even shredded chicken to suit your taste and make each batch uniquely yours.
➲ Freezer-friendly: Make a batch ahead of time and reheat whenever you need a quick, comforting bite.
➲ Naturally vegetarian: No substitutes or compromises required—flavor and texture shine on their own.
➲ Once you try this potato-filled pastry: it’s likely to become a weekly favorite, combining ease, comfort, and irresistible taste in every bite.
Ingredients
Here’s what you’ll need to make 6 medium potato filled pastries:
➲ For the filling:
• 2 medium potatoes (about 400g), peeled and boiled
• 1 small onion, finely chopped
• 2 tablespoons oil or butter
• 1 teaspoon cumin seeds (or ½ tsp ground cumin)
• ½ teaspoon turmeric
• ½ teaspoon chili flakes or powder (adjust to taste)
• Salt to taste (start with ¾ teaspoon)
• Optional: ¼ cup peas or sweetcorn, ¼ cup shredded cheese, or chopped cilantro
Tip: Use leftover mashed potatoes if you have them — just reduce the oil in the filling slightly and skip mashing again.
➲ For the pastry:
• 1 sheet puff pastry (about 250g), thawed
• 1 egg, beaten (for egg wash — optional but gives great color)
• Flour for dusting
Substitute: Use shortcrust pastry for a more crumbly, biscuit-like finish.
Let’s Make It Together — Step by Step
➲ Prep the potatoes
Boil the peeled potatoes in salted water until soft (about 15–20 minutes), then drain and mash. 3.If using leftovers, just warm them up slightly so they’re easier to mix.
➲ Cook the filling
Heat the oil or butter in a skillet over medium heat. Add cumin seeds and toast for 30 seconds, then add chopped onions. Cook until soft and golden, about 5–7 minutes. Stir in turmeric, chili, and salt. Add the mashed potatoes and mix thoroughly. If adding peas, cheese, or herbs, toss them in now. Let the mixture cool for 10 minutes.
Don’t skip the cooling — hot filling will steam the pastry and make it soggy.
➲ Preheat and prep
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Lightly dust your work surface with flour, then roll out the puff pastry if it’s too thick, aiming for roughly ⅛ inch thickness. This ensures the pastries bake evenly, achieving a crisp, golden exterior with a tender, flaky texture inside.
➲ Cut and fill the pastry
Cut the pastry sheet into six equal rectangles. Spoon a heaping tablespoon of the potato filling onto the center of each piece, leaving a small border around the edges to allow for sealing. This ensures each pastry is evenly filled and holds its shape during baking.
➲ Seal the edges
Fold the other half of the pastry over the filling to form a square or rectangle. Press the edges together firmly with a fork to seal, and optionally fold the edges slightly inward for an extra-tight closure. This helps keep the filling inside while baking and creates a neat, finished look.
Important: Make sure no filling leaks out. Exposed filling will burn and mess with the texture.
➲ Brush and score
Place the pastries on the lined baking tray. Lightly brush each potato-filled pastry with beaten egg to achieve a shiny, golden finish. Using a sharp knife, gently score the tops with diagonal lines or a criss-cross pattern—this not only looks decorative but also allows steam to escape during baking.
➲ Bake
Bake the pastries for 20–25 minutes, or until they’re golden brown and nicely puffed. If your oven has hot spots, rotate the tray halfway through baking to ensure even color and crispiness on all sides.
➲ Cool slightly before serving
Let the pastries rest for about 5 minutes after baking. The filling will be very hot, so this brief pause allows it to settle slightly. Serve warm, paired with ketchup, chutney, or a yogurt dip for a delicious, comforting snack.
Tiny Details That Make a Big Difference
• Don’t overfill the potato-filled pastry: Too much filling makes it difficult to seal properly and increases the risk of leaks while baking. Aim for a generous, but manageable amount so the pastry holds its shape and puffs nicely.
• Use cold pastry straight from the fridge: Warm pastry becomes sticky and hard to handle, and it won’t puff as beautifully in the oven. Keeping it chilled ensures a flaky, golden result.
• Score, don’t cut the tops: Lightly scoring the pastry allows steam to escape without letting the filling spill out, keeping your pastries neat and evenly cooked.
• Bake on parchment: Using parchment paper prevents sticking and helps the bottoms brown evenly, giving you that perfect crisp texture without extra fuss.
• Double batch the filling and freeze half: The potato mixture freezes beautifully and can be repurposed later in wraps, sandwiches, omelets, or even as a quick side for another meal, saving time while keeping flavors intact.
Things You’ll Probably Wonder While making These
➲ Can I freeze these potato filled pastries?
Yes: potato-filled pastries freeze beautifully. Allow them to cool completely, then arrange in a single layer on a tray to freeze. Once solid, transfer them to a zip-top bag or airtight container. Reheat straight from the freezer in the oven at 180°C (350°F) until hot and crisp—no thawing required—so you can enjoy fresh-tasting pastries anytime.
➲ Can I use filo or pie dough instead of puff pastry?
You can use different doughs: filo pastry will give a lighter, flakier result—just brush each layer with oil or butter to help it crisp up beautifully. Pie dough, on the other hand, produces a denser, richer, and more buttery pastry. Keep an eye on baking time, adjusting as needed based on the thickness of the dough to ensure even cooking.
➲ Can I make them ahead of time?
Absolutely: you can prep and fill the pastries up to a day in advance and keep them refrigerated. Just brush them with egg wash right before baking to ensure a glossy, golden finish.
➲ Why is my pastry soggy on the bottom?
This usually happens when the potato-filled pastry has a filling that’s too hot or too wet. Always allow the filling to cool before assembling and avoid overloading the pastry. Baking on a preheated tray or using an air fryer can also help achieve a crisp, golden bottom.
A Sweet Ending — Literally and Figuratively
A well-made potato-filled pastry strikes the perfect balance between comfort food and everyday practicality. It’s simple, adaptable, and incredibly satisfying—whether you’re cooking for yourself, your family, or entertaining guests. The combination of a flaky, golden crust and a flavorful, seasoned potato filling makes it a reliable favorite, while the straightforward process keeps it stress-free and approachable, turning it into a go-to recipe in my kitchen.
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Try it out, tweak it to match your taste, and let me know how it turns out—drop a comment below or tag your photos so I can see your creations. Don’t forget to save this recipe to Pinterest so you can easily find it anytime you’re craving a flaky, comforting potato-filled pastry. It’s the perfect recipe to keep on hand for weeknight dinners, snack time, or even meal prep! tato filled pastry potato filled pastry
Potato Filled Pastry
Ingredients
- 2 large potatoes peeled and boiled
- 1 tablespoon oil or butter
- 1 small onion finely chopped
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric powder
- ½ teaspoon chili flakes optional
- Salt to taste
- 2 tablespoons chopped fresh cilantro
- 1 package puff pastry about 400g, thawed
- 1 egg beaten (for egg wash)
- Flour for dusting
Instructions
- Mash the boiled potatoes until smooth and set aside.
- Heat oil in a skillet, sauté onions and cumin seeds until golden.
- Add turmeric, chili flakes, and salt. Stir, then mix in mashed potatoes and cilantro. Let cool.
- Roll out puff pastry on a floured surface and cut into rectangles.
- Place a spoonful of filling on each rectangle, fold, and seal edges with a fork.
- Brush tops with beaten egg and score lightly with a knife.
- Bake at 200°C (400°F) for 20–25 minutes or until golden and puffed.
- Serve warm with chutney or ketchup.
