Potato Pastry Stuffed

These Potato Pastry Stuffed pockets are a savory treat loved by many, from street food carts in India to cozy home kitchens. Imagine soft, spiced mashed potatoes encased in golden, flaky pastry. Whether served as a snack, appetizer, or side dish, this comforting recipe is a crowd-pleaser.

The beauty of these stuffed pastries is their versatility — you can enjoy them hot or cold, and they’re perfect for meal prep. While the filling is typically made with mashed potatoes, you can easily customize it with other vegetables or proteins for variety.

Three golden potato-stuffed pastries on a white plate with a black rim, on a marble background.

Can I make these ahead of time?

Yes! You can prepare the filling and assemble the pastries up to a day ahead. Just store them in the fridge, and bake them right before serving. You can also freeze the assembled pastries and bake them from frozen.

Can I use a different type of dough?

If puff pastry isn’t available, you can use shortcrust pastry, phyllo dough, or even pie dough. Each will give a different texture, but all will work. Just keep in mind that baking times may vary depending on the type of dough used.

How do I prevent the pastry from getting soggy?

Make sure the filling is fully cooled before assembling. Hot filling can melt the pastry and make it soggy. Also, if you’re making these ahead, avoid storing them in airtight containers until they’ve fully cooled.

Can I make the filling spicier?

Yes! If you want more heat, add chili powder to the filling or increase the number of green chilies. You can also serve them with a spicy dipping sauce or chutney.

How do I make these gluten-free?

Use gluten-free puff pastry or any gluten-free dough you prefer. For the filling, just make sure that your spices and other ingredients are certified gluten-free.

Cut potato-stuffed pastry showing creamy filling, on a white plate with whole pastries in the background.

Potato Pastry Stuffed

Print Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 4 people

Course: Appetizer

Ingredients Method Notes

Ingredients

For the filling:

2 large potatoes peeled and boiled
2 tablespoons oil vegetable or olive oil
1 small onion finely chopped
1 green chili finely chopped (optional)
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric powder
1 teaspoon garam masala
Salt and pepper to taste
¼ cup fresh cilantro chopped
1 tablespoon lemon juice optional
1 tablespoon peas optional, for extra texture

For the pastry:

1 sheet puff pastry store-bought or homemade
1 egg for egg wash, optional
Flour for dusting

Method

Step 1 — Prepare the filling

Mash the potatoes: After boiling the potatoes, mash them until smooth. Set aside.Cook the onions and spices: In a pan, heat oil over medium heat. Add chopped onions and cook until golden brown, about 5 minutes.Add garlic, green chili (if using), and spices (cumin, coriander, turmeric, garam masala) and sauté for another 2 minutes until fragrant.Stir in the mashed potatoes, season with salt and pepper, and cook for 3–4 minutes. Add peas, cilantro, and lemon juice (if using), mixing everything until well combined. Remove from heat and let cool.

Step 2 — Prepare the pastry

Preheat the oven to 375°F (190°C).Roll the puff pastry: Lightly flour your work surface and roll the puff pastry sheet into a rectangle or square (about ¼-inch thick).Cut the pastry: Cut the pastry into 8–10 squares or circles, depending on the size of your desired pastry pockets.Fill the pastry: Spoon a generous amount of the potato mixture into the center of each pastry piece, making sure not to overfill.

Step 3 — Seal and bake

Fold the pastry: Fold the pastry over the filling to form a triangle or rectangular pocket. Press the edges together firmly to seal. Use a fork to crimp the edges, ensuring it’s fully closed.Egg wash (optional): If you want a golden, shiny finish, brush the top of each pastry with a light egg wash (beaten egg with a little water).Bake: Arrange the pastries on a lined baking sheet and bake for 25–30 minutes, or until golden brown and puffed up.

Step 4 — Serve

Let the pastries cool slightly before serving. They’re best enjoyed warm and crispy, but they also make a great snack at room temperature.

Notes

Potato texture: Make sure the potatoes are completely mashed and not lumpy. If there are lumps, it will make the filling harder to handle and less smooth.

Customize the filling: Feel free to add extra ingredients to the filling like sautéed mushrooms, ground meat (beef, lamb, or chicken), or more veggies like carrots or spinach.

Adjust the spice: The green chili adds a bit of heat, but if you prefer a milder version, you can omit it or replace it with a pinch of red pepper flakes.

Keep the pastry cold: Working with puff pastry is easiest when it’s cold. If your pastry gets soft while handling, place it in the fridge for 10 minutes before continuing.

Freezing: These pastries freeze well! Once assembled, place them on a baking sheet and freeze until solid. Then transfer them to a freezer bag. Bake from frozen at the same temperature for 35–40 minutes.