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.
Table of Contents
Why You’ll Love This Recipe
➲ Beginner-friendly: No fancy tools or techniques required
➲ Quick to make: Ready in about 45 minutes
➲ Great for leftovers: Use up mashed or boiled potatoes
➲ Customizable filling: Add cheese, peas, or even shredded chicken
➲ Freezer-friendly: Make a batch and reheat as needed
➲ Naturally vegetarian: No substitutes or compromises needed
➲ Once you try this potato filled pastry, you’ll want to keep it on weekly repeat
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.
Step-by-Step Instructions
➲ 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 and roll out the puff pastry if it’s too thick. You want it about ⅛ inch thick.
➲ Cut and fill the pastry
Cut the pastry sheet into 6 equal rectangles. Place a heaping tablespoon of the potato filling onto each rectangle to shape your potato filled pastry, leaving a small border around the edges.
➲ Seal the edges
Fold the other half of the pastry over the filling to create a square or rectangle. Press the edges together with a fork to seal. You can also fold over the edge slightly to create a tighter seal.
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 tray. Brush each potato filled pastry lightly with egg for that golden, glossy finish. Use a sharp knife to gently score the tops with diagonal lines or a criss-cross pattern.
➲ Bake
Bake for 20–25 minutes until golden brown and puffed, turning the tray halfway through baking if your oven cooks unevenly.
➲ Cool slightly before serving
Let them rest for 5 minutes after baking. The filling will be piping hot and needs a moment to settle. Serve warm with ketchup, chutney, or yogurt dip.
Pro Tips
• Don’t overfill the potato filled pastry — it makes sealing tricky and causes leaks.
• Use cold pastry straight from the fridge. Warm pastry gets sticky and won’t puff properly.
• Score, don’t cut the tops — light scoring helps vent steam without letting filling escape.
• Bake on parchment to avoid sticking and get even browning on the bottom.
• Double batch the filling and freeze half — it works great in wraps, sandwiches, or even omelets.
FAQs
➲ Can I freeze these potato filled pastries?
Yes, potato filled pastries freeze well. Let them cool completely, then freeze in a single layer on a tray. Once frozen, transfer to a zip bag. Reheat in the oven at 180°C (350°F) until hot and crisp — no need to thaw.
➲ Can I use filo or pie dough instead of puff pastry?
You can. Filo will give you a flakier, lighter result — brush each layer with oil or butter. Pie dough will be more dense and buttery. Adjust baking time based on thickness.
➲ Can I make them ahead of time?
Absolutely. Prep and fill them up to a day ahead, then refrigerate. Brush with egg wash just before baking.
➲ Why is my pastry soggy on the bottom?
This usually happens when your potato filled pastry filling is too hot or too moist. Always cool the filling and don’t overload. Baking on a preheated tray or using an air fryer helps crisp the bottom.
Conclusion
A well-made potato filled pastry hits the sweet spot between comfort food and real-life practicality. It’s simple, flexible, and deeply satisfying — whether you’re cooking for yourself, your family, or guests. The flaky crust, seasoned potato filling, and easy process make it a go-to in my kitchen.
If you liked this, you might also enjoy:
• How to Make Scooby Snack Shot
• How to Make Gender Reveal Cake
Try it out, tweak it to your taste, and let me know how it turns out — drop a comment below or tag your photos. potato filled pastry potato filled pastry
