Baked Curry Pasties

Preparation info

  • Difficulty


  • Makes

    1½ to 2


Appears in


  • 1 medium onion, peeled and finely chopped
  • 1 tablespoon sunflower or groundnut oil
  • 250 g (½ lb) minced lamb
  • 2 teaspoons, or more to taste, mild curry paste
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground allspice
  • grated zest of a lime, and 1-2 teaspoons juice
  • 1 or 2 green chillies, seeded and finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 3 tablespoons soya milk, or skimmed milk
  • salt to taste
  • 500 g (1 lb) puff pastry
  • 1 free-range egg, lightly beaten with a tablespoon or so of water


Fry the onion in the oil in a non-stick pan until half wilted, and then add the lamb, and cook until it loses its raw appearance.

Stir in the curry paste, spices, lime zest and juice, chillies and mint, and cook for a few minutes.

Add the milk, and cook over a low heat until the mixture is almost dry. Add salt, if necessary, and allow to cool. You can prepare to this point the day before required, and refrigerate the mixture, if you prefer.

Roll out the puff pastry on a floured work surface, and cut into 7-8cm (3 inch) rounds. Wet the edges with the egg wash, and put a teaspoon or so of filling in the middle.

Fold over into a half-circle and seal. You can either crimp the pastry like a Cornish pasty, or simply press a fork all the way around to seal. Any remaining egg wash can be used to glaze the pasties.

Place on damp baking trays, and bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 to 25 minutes, or until golden brown.