A delicious puff pastry pasty by any other name, these are really easy to make, take next to no time and can be made ahead to simply pop in the oven when you're ready for them.


  • 2 medium potatoes, 300g to 350g peeled, diced 2mm
  • 25g unsalted butter and a small slug of light olive oil or sunflower oil
  • 4 rashers smoked bacon or pancetta, cut into lardon strips
  • 1 tsp thyme leaves
  • 1 sachet Green Saffron Korma or Madras blend, or whichever is your favourite
  • 1 onion, peeled, grated
  • Small handful coriander
  • Juice and zest of half a lemon
  • 2 tsp Dijon mustard
  • 200g melty cheese, grated, I like Fontina, but anything like a vintage cheddar is fine
  • 1 roll ready-made puff pastry, 340g to 375g
  • 1 egg, lightly beaten with a small pinch of salt

For the fruity curry sauce

  • ½ onion, peeled, diced
  • A splash of oil
  • 1 tsp cayenne pepper
  • 1 sachet Green Saffron Korma
  • 30g ginger, peeled, roughly chopped
  • 1 x 425g tin or 400g pot of sliced mango
  • 1 or 2 tblsp cider vinegar depending on your on preference
  • 2 tbsp tomato paste
  • 1 x 50g sachet coconut cream


1. Turn your oven to 180°C, Gas mark 4.

2. In a large fry pan, fry the potato dice and bacon gently in the butter and oil until light brown, about 5 to 7 minutes.

3. Add the thyme leaves, Green Saffron blend, stir then add the grated onion and continue to cook for another couple of minutes.

4. Pour the mix into a bowl, allow to cool for about 5 minutes, then add the coriander, lemon juice, zest, mustard and grated cheese, mix and set aside.

5. Take the puff pastry out of your fridge, carefully unroll it and cut into four even sized quarters, spoon equal amounts of the mixture onto the left-hand side of each quarter piece of pastry, leaving about an inch, a couple of centimetres space around the edge.

6. Egg wash the edges, fold the right hand side over the mixture, then take a fork and crimp the three edges to secure everything in, then place the pies onto a greaseproof paper lined baking tray.

7. Pop into the fridge for about 20 mins then remove, score each pie top with a couple of incisions to allow steam out, egg wash and pop into your preheated oven for about 20 mins or until light brown and flaky.

8. Serve immediately, being careful of the hot cheese, with my fruity curry sauce on the side.