Spiced Potato Pastry Pockets


The trick to helping leftover mashed potatoes taste fresh? Reinvent them by adding big flavors with herbs, spices, and new main ingredients.

leftover mashed potatoes spiced potato pastry

Kelsey Hansen

Prep Time:
25 mins
Total Time:
55 mins

Inspired by Indian samosas, these tasty triangles invigorate leftover mashed potatoes with spice rack additions and aromatics. The quick filling for ready-made pastry is studded with peas, onion, garlic, and ginger. Serve them with two types of chutney to make a star out of a Thanksgiving side dish.


  • 1/2 cup onion, chopped

  • 1 pepper jalapeno pepper or serrano pepper, seeded and minced

  • 1 tablespoon fresh ginger, grated

  • 2 tsp minced garlic cloves

  • 1 teaspoon garam masala

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon brown mustard seeds

  • 1/2 teaspoon ground turmeric

  • 1/8-1/4 teaspoon cayenne pepper, optional

  • 2 cups leftover mashed potatoes or sweet potatoes

  • 1/2 cup frozen peas

  • 1/4 cup fresh cilantro, chopped

  • 1 package refrigerated pie crust (2 pie crusts)

  • 1 tbsp mango chutney, mint chutney, or tamarind chutney


  1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

  2. In a large skillet warm 1 Tbsp. vegetable oil over medium. Add onion; cook, stirring frequently, until translucent and beginning to brown, 5 minutes. Add jalapeno, ginger, and garlic; cook until fragrant, 1 minute. Stir in garam masala, cumin seeds, mustard seeds, turmeric, and cayenne (if using) to coat onion mixture.

  3. Add mashed potatoes and peas, stirring gently to combine. Remove from heat and let cool slightly. Stir in cilantro.

  4. Unroll one pie crust. Cut into quarters. Brush edges of each quarter with water. Spoon about 1/3 cup potato mixture down the center of each quarter. Fold one straight side of pastry over filling to opposite straight side to form a triangle. Press edges to seal. Arrange on prepared baking sheet. Repeat with remaining pastry and potato mixture. Prick tops of each pocket with tines of a fork.

  5. Bake until golden brown and crisp, 30 minutes. Cool slightly before serving pockets with desired chutney(s).

Nutrition Facts (per serving)

279 Calories
13g Fat
36g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 278.7
% Daily Value *
Total Fat 13.4g 17%
Saturated Fat 4g 20%
Cholesterol 0.5mg 0%
Sodium 367.9mg 16%
Total Carbohydrate 35.6g 13%
Dietary Fiber 3.1g 11%
Total Sugars 4.6g
Protein 4.5g
Vitamin D 0.1mcg 1%
Vitamin C 10.1mg 51%
Calcium 32.5mg 3%
Iron 1.8mg 10%
Potassium 281.9mg 6%
Fatty acids, total trans 0.3g
Vitamin D 3.7IU
Alanine 0.1g
Arginine 0.2g
Ash 1.7g
Aspartic acid 0.4g
Caffeine 0mg
Carotene, alpha 3.5mcg
Choline, total 17mg
Copper, Cu 0.2mg
Cystine 0.1g
Energy 1167.1kJ
Fluoride, F 20.8mcg
Folate, total 40.4mcg
Glutamic acid 1.1g
Glycine 0.2g
Histidine 0.1g
Isoleucine 0.2g
Leucine 0.3g
Lysine 0.2g
Methionine 0.1g
Magnesium, Mg 23.8mg
Manganese, Mn 0.3mg
Niacin 2.2mg
Phosphorus, P 75mg
Pantothenic acid 0.5mg
Phenylalanine 0.2g
Phytosterols 13.3mg
Proline 0.4g
Retinol 21.5mcg
Selenium, Se 3.5mcg
Serine 0.2g
Starch 18.6g
Theobromine 0mg
Threonine 0.1g
Vitamin E (alpha-tocopherol) 0.6mg
Tryptophan 0g
Tyrosine 0.1g
Valine 0.2g
Vitamin A, IU 399.6IU
Vitamin A, RAE 38.2mcg
Vitamin B-12 0mcg
Vitamin B-6 0.2mg
Vitamin K (phylloquinone) 11.3mcg
Water 67.2g
Zinc, Zn 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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