Indian Pasty Recipes to Make at Home

There are many types of pasties to try out but Indian pasty recipes definitely add a Desi twist to traditional pasties!

Pasties are mostly associated with Cornwall, England. The pasty is made by placing meat and vegetables on one half of a flat shortcrust pastry circle and then folding it in half to seal and bake it.

It uses similar ingredients to a pie but with a pasty, it can simply be picked up and eaten.

While the most traditional is the Cornish pasty, variants have made its way across the world and that includes India.

It is a popular food in the country and the flavours have been elevated with the inclusion of spices.

As more people are willing to try out new flavour combinations, we have seen classic Indian dishes incorporated into a pasty as well as Indian twists on traditional types of pasty.

With this selection of recipes, some will take more time as the pastry is made fresh as opposed to other recipes which use ready-made pastry.

Curried Cornish Pasties

The Cornish pasty is a massive favourite in the UK but as more people are willing to experiment with flavour combinations, it is no surprise that there is an Indian version.

This pasty recipe looks like a traditional Cornish pasty but it has the exotic flavours of a delicious curry.

The mixture of beef, potatoes and swede makes for a filling dish but the addition of Indian spices add an extra level of heat.

All of this is folded into a pastry which becomes crisp and flaky when baked.

Ingredients

• 3 cups all-purpose flour
• 140g cold butter, cubed
• 1/3 cup cold water
• 1/3 cup cold milk
• Salt to taste

For the Filling

• 1 Onion, finely diced
• 125g swede, diced
• 250g beef rump steak, diced
• 1 Large baking potato, diced
• 2 tbsp tomato sauce
• 1 tsp curry powder
• 1 tsp garam masala
• 3 Green chillies, chopped
• Salt to taste
• Black pepper to taste
• 1 Egg, lightly beaten

Method

1. Sift the flour and salt into a large bowl then rub the butter into the flour until it looks like coarse breadcrumbs.
2. Make a well in the centre and add the water and milk. Mix with a knife then use your hands to form a firm dough. Gently handle while forming.
3. Preheat oven to 200°C.
4. Meanwhile, place the meat and vegetables into another large bowl and mix in the curry powder, garam masala, green chillies, tomato sauce and seasoning. Mix well then cover and set aside.
5. Lightly flour a board and roll out the pastry to around 5 mm thick. Use an 8-inch diameter plate to cut six circles.
6. Evenly spoon the filling into the centre of each pastry circle and brush a little of the egg on one edge. Lift the opposite edge of the pastry over the filling to seal.
7. Fold and pinch at regular intervals along the edge to form a neat crimp. Brush the pasties with the egg and place on a baking tray.
8. Bake for 45 minutes or until golden and cooked through.

This recipe was inspired by Halal Home Cooking.

Curried Vegan Pasties

As there is a lot of vegetarian food within Indian cuisine, it is only natural that there are vegetarian pasty recipes.

This particular recipe is suited for vegans as alternative ingredients are used. For example, dairy-free margarine and soya milk are used when making the pastry.

The filling contains a mixture of vegetables along with a plethora of fragrant spices.

Ingredients

• 400g plain flour
• 1 tsp salt
• 200g dairy-free margarine, diced
• 4 tbsp ice water
• Soya milk, for glazing
• ½ tsp turmeric (optional)

For the Filling

• 1 Onion, finely chopped
• 1 Carrot, peeled and diced
• 1 Sweet potato, peeled and diced
• 1 Potato, peeled and diced
• 1 Red bell pepper, diced
• 2 tbsp curry powder
• 1 tsp garam masala
• 2 Garlic cloves, crushed
• 400g tin chopped tomatoes
• 70g creamed coconut, chopped
• 400g tin chickpeas, rinsed and drained
• 100g frozen peas
• 1 tbsp olive oil
• Coriander leaves, finely chopped
• Salt to taste
• Black pepper to taste

Method

1. Heat oil in a large pan and add the onion. Gently fry for 10 minutes or until softened.
2. Add the carrot, sweet potato, potato, pepper, curry powder, garam masala and garlic. Fry for five minutes, stirring often.
3. Add the tomatoes, coconut, chickpeas and peas. Bring to a simmer then cover and cook for 20 minutes, stirring occasionally.
4. One cooked, allow it to cool naturally before refrigerating.
5. Make the pastry by rubbing the margarine into the flour, salt and turmeric using your fingers until it resembles breadcrumbs. Gradually add the water until the mixture begins to come together. Form into a dough then shape into a disc. Wrap and refrigerate for 30 minutes.
6. Evenly divide the pastry and shape into a ball. Roll each bowl onto a lightly floured surface until 3 mm thick.
7. Generously spoon even amounts of the filling in the centre of the pastry. Use your hands to press the filling together.
8. Brush a little water around the edges and fold it over. Press the edges to seal. Crimp the edges and make a little slit in the top of each pasty.
9. Line a baking tray with baking paper and place the pasties onto them. Refrigerate for 30 minutes.
10. Meanwhile, preheat the oven to 200°C. Remove the pasties from the fridge and brush with a little milk. Bake for 40 minutes or until golden.
11. Set aside to cool for 10 minutes before serving.

This recipe was adapted from Domestic Gothess.

Spicy Lamb Keema Pasties

Mince is very versatile as it can be made into a variety of dishes. It is no surprise that spicy lamb keema pasties are one of them.

This pasty recipe is similar to the traditional Cornish pasty but it is made with lamb mince instead of pieces of beef.

Along with the spices, potatoes and carrots are added to give the pasty more body, making it much more filling.

Ingredients

• 500g plain flour
• 1 tsp salt
• 125g cold butter, diced
• 125g cold lard, diced
• 150ml chilled water

For the Filling

• 320g lamb mince
• 1 Carrot, finely diced
• 150g peas
• 1 Potato, peeled and finely diced
• 2 Onions, finely chopped
• 2 Green chillies, finely chopped
• 80g butter
• 2 tbsp cumin seeds
• 1 tsp ground cumin
• ½ tsp chilli powder
• ¼ tsp turmeric
• 1 tsp salt
• 2 tbsp olive oil
• 1 Egg, beaten

Method

1. In a large frying pan, heat some oil and add the cumin seeds. When sizzling, add the onion and chillies. Cook until the onion starts to change colour.
2. Increase the heat and add the lamb. Cook until browned then add the vegetables and spices. Reduce the heat to low, cover and cook until the vegetables are tender. Remove from the heat and set aside to cool.
3. Make the pastry by sifting the flour and salt into a bowl then rub in the butter and lard using your fingertips until it looks like breadcrumbs.
4. Gradually add the water until the dough comes together. Place the dough onto a floured surface and shape into a bowl. Wrap and refrigerate for 30 minutes.
5. Meanwhile, preheat the oven to 180°C.
6. Roll out the pastry until it is around 5 mm thick. Cut out four circles using a 20 cm round plate.
7. Place some of the filling on one half of each circle and brush the edges with a little water. Top the fillings with a tablespoon of butter. Fold each circle in half and seal well.
8. Brush the pasties with a beaten egg. Place on a baking paper-lined tray and into the oven for 45 minutes.

This recipe was inspired by SBS.

Aloo Gobi Pasties

This pasty recipe blends together pastry and the Indian classic aloo gobi.

The variety of textures from the potatoes and cauliflowers is a delicious addition to the flaky puff pastry.

Unlike other pasty recipes, this one takes far less time as it uses readymade puff pastry but you can make your own if you prefer.

Ingredients

• 2 Packets puff pastry

For the Filling

• 8 Large potatoes, diced
• 2 cups cauliflower, sliced
• 3 tbsp ginger, minced
• ½ tsp cayenne pepper
• ½ tsp turmeric
• 3 tsp coriander
• ½ tsp cumin
• Salt to taste
• ¼ cup water
• 3 tbsp vegetable oil
• 1 Green chilli, diced
• 2 Bay leaves

Method

1. Mix together the ginger, cayenne pepper, turmeric, coriander, cumin, salt and water until it forms a paste.
2. Heat oil in a large pot then add the green chillies and bay leaves. Stir and add the ginger paste. Add the cauliflower and potatoes and stir until fully combined.
3. Cover and cook for five minutes. Remove the lid and stir. Cover and cook again until the potatoes have softened.
4. Evenly spoon the aloo gobi onto a third the puffy pastry. Take another third and place on top. Use a knife to cut out two pockets then crimp the edges using a fork. Repeat the process.
5. Place into a preheated oven at 175°C and bake for 15 minutes.

This recipe was adapted from Mighty Mrs.

Indian-Style Fish Pasties

This fish pasty recipe is a healthier alternative to meat pasties but they are just as delicious. It is also much lighter meaning that it makes for an ideal snack.

The exterior is flaky and buttery pastry that is golden in colour while inside contains pieces of delicate fish along with a range of aromas coming from the different spices.

This recipe can be tailored to your preferences as any fish that you like can be used, just make sure that it is boneless.

It may be a surprising filling to go for but it will be a tasty alternative to other pasties.

Ingredients

• 2 cups plain flour
• 125g chilled butter, cubed
• 100ml iced water

For the Filling

• 300g boneless fish fillet
• 1 Onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric
• ½ tsp red chilli powder
• 1 tsp cumin powder
• A large pinch of garam masala
• 2 tsp green chillies, finely chopped
• A handful of coriander, finely chopped
• 1 tbsp oil
• Salt to taste
• One large egg, beaten

Method

1. Lightly grease a baking tray then sift the flour and salt into a large bowl. Use your fingertips to rub the butter in. Make a well in the centre and gradually add the water until it begins to come together.
2. Place onto a floured surface and form into a bowl. Wrap and refrigerate for two hours.
3. Meanwhile, mash the fish in a bowl and set aside.
4. Add oil to a frying pan and add the onion, green chillies, ginger, garlic and fry for one minute. Stir in the fish and coriander. Add the spices and cook until the mixture becomes dry.
5. Remove from the heat and let it cool completely.
6. Divide the pastry dough into equal portions and roll out, stamping out circles using a circular lid.
7. Equally spoon the fillings into the centre. Brush the edges with the beaten egg and fold the pastry over into a semi-circle.
8. Pinch the edges and place onto a baking tray. Brush the beaten egg over the pasties and place the tray into a 210°C preheated oven for 15 minutes. Reduce the temperature to 180°C and bake for another 20 minutes or until golden.

This recipe was inspired by Saffron Streaks.

Curried Potato Pasties

This recipe is also an Indian favourite merged into a pasty.

While the flavour is evident, it is all about the texture as the chunks of potato and peas add a unique contrast to the pastry. The potatoes are soft but still hold their shape.

When making this dish, it requires care as you want to make sure that you don’t mash the potatoes.

Ingredients

• 300g potatoes, peeled and diced
• 100g frozen peas
• 2 tsp oil
• 1 Onion, sliced
• 2 tsp curry paste
• 1 tsp black mustard seeds
• ½ Lemon, juiced
• A handful of coriander, chopped
• 375g ready-rolled puff pastry
• 1 Egg, beaten

Method

1. Heat a large pot of water and add the potatoes. Cook for 8 minutes until just soft. Add the peas 1 minute before the end of cooking time. Drain and set aside.
2. Heat oil in a frying pan and cook the onions until softened. Add the mustard seeds and curry paste, then fry until fragrant.
3. Gently stir in the potatoes and peas then add the lemon juice and coriander. Remove from the heat and set aside.
4. Meanwhile, preheat the oven to 200°C. Unroll the pastry onto a floured surface and roll out into a square shape. Cut into four squares then cut in half so that there are 8 long rectangles.
5. Place onto a baking tray, brush the edges with the egg and spoon a quarter of the filling down the centre. Top with the remaining pastry then pinch the edges.
6. Brush with the egg and bake for 20 minutes.

A mixture of meat and vegetable pasties mean that there is something for everyone.

All use a range of spices to give it a flavour that is synonymous with Indian cuisine.

While these step-by-step guides will help you make perfect pasties, feel free to adjust the quantity of spices to your taste preference.