It's takeaway night but you can't quite finish all of that delicious curry. We've got you with these delicious pasties.

Ingredients (serving depends on how much curry you have left)

Left over curry of any kind (this works best with thicker curries)
1 pack of shortcrust pastry (pre-rolled or not)
1 egg, beaten (or some veg oil)


  1. Preheat the oven to 185 celsius.
  2. Line a baking tray with parchment paper.
  3. If using a meat curry then chop or shred the meat into manageable size pieces and mix with some of the sauce to make a thick consistency that isn’t going to leak everywhere
  4. Roll out the pastry to 1/2 the thickness of a pound coin and cut into rounds using a saucer or small plate or anything you can find that looks about right.
  5. Place a couple of spoonfuls of curry mixture just off centre into your pastry disc but leaving at least a centimetre of a rim around the filling and almost one half of the party free of filling.
  6. Then egg wash one half of the rim of the pastry (or use veg oil).
  7. Fold the pastry over the filling and pinch the two pieces of pastry together on the other side to form a semi circle shape.
  8. Then using the back of the fork or (if you have the tekkers) crimp the pastry together and fork a little pattern.
  9. Place them onto the baking tray and egg wash (or use veg oil) all over then place in the oven for 30 minutes.
  10. When the 30 minutes is up egg wash again (or use veg oil) and bake for a further 10 minutes until golden and crispy all over
  11. Serve up with any old mint sauce you have for a supper satisfying leftover snack

This recipe is by Poppy Cooks.