Potato Filled Pastry
Flaky, golden, and stuffed with spiced mashed potatoes — this potato filled pastry is the ultimate savory comfort snack. Easy to make with puff pastry and pantry staples, it’s perfect for tea time, lunchboxes, or a cozy weekend bake.
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.
Notes
For a vegan version, skip the egg wash and brush with plant milk instead. Store cooled pastries in an airtight container for up to 3 days or freeze unbaked pastries for up to 1 month. Reheat in the oven until crisp again before serving.