Curried potato and pea rolls

Curried potato and pea rolls

These are a fabulous cross between as sausage roll and a vegetable samosa, the samosa filling is contained in a puff pastry roll. They looked amazing when we first saw them, they tasted even better. 

This is a recipe we have borrowed and slightly modified from Mob Kitchen. They have aseries of excellent cook books with loads of simple recipes, especially in Speedy Mob.

Have a look at their web site for some amazing recipe ideas.

Cooking surfaces


Baking stone icon
Cast Iron Grid
Plate setter icon

BBQ Temperature



  • 500g maris piper potatoes
  • 1 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1 red onion, finely chopped
  • 3 cloves garlic, roughly chopped
  • 2cm knob of ginger, finely chopped
  • 1 hot green chilli, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp tumeric
  • 1/2 tsp chilli powder
  • 150g frozen peas (original recipe is 75g, I like my peas)
  • 1 tbsp lime pickle
  • 1 handful coriander leaves, roughly chopped
  • 1 sheet of puff pastry (not super buttery or low fat, just normal)
  • 1 Egg or 50ml melted coconut oil to baste
  • 1 tsp tumeric to add to the baste
  • Maldon salt and pepper to taste
  • 3 tbsp vegetable oil to fry


  • Non stick pan – I use the amazing Tefal Ingenio stainless pans.


To prep the filling

  1. Peel the potatoes and chop in to 1cm cubes.
  2. Place into a pan and cover with water. Bring to the boil for 10 minutes until soft but not breaking up.
  3. Tip into a colander to steam dry.
  4. In a cast iron skillet, fry your cumin seeds and mustard seeds in the vegetable oil until they start to pop.
  5. Add the red onion and cook for 15 minutes until the onion softens and begins to brown.
  6. Add the ginger and garlic and fry for a couple of extra minutes.
  7. Now add the dried herbs, fresh chilli, lime pickle, coriander, potatoes and peas, and mix all together.
  8. Set aside to cool.

To make the rolls

  1. Take your sheet of pre-rolled puff pastry and cut into two lengthways.
  2. Place a generous helping of the filling down the middle of each strip. You’ll probably have more filling than you need but try and use as much as you can while still being able to roll each roll.
  3. Using a bit of water, wet one side of each roll lengthways.
  4. Now pull the other side over to make one long roll.
  5. Crimp the edges with a fork to seal.
  6. Pop in the fridge for 15 minutes to firm up.

To glaze your rolls

  1. Mix the egg and tumeric in a bowl and beat together. If you want the recipe to be vegan you can use coconut oil instead of the egg.
  2. Take your rolls from the fridge and using a basting brush, paint your rolls.
  3. Add some diagonal slashes with a sharp knife.

To cook the rolls

  1. Setup your Egg to cook indiretly with the ConvEGGtor feet up, stainless steel grid on top and the baking stone on top of that.
  2. Set the temperture to 200°C and leave the Egg to warm through the cooking surfaces for 20 minutes at 200°C.
  3. Cut a circular piece of baking parchment for your baking stone.
  4. I cut my rolls into 4 pieces and then place them on the baking parchment.
  5. Cook in the Egg for about 20 minutes.
  6. Remove and allow to cool a little on a cooling rack.

These are best served with a dollop of mango chutney to dip into, and definitely still a little warm.


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