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Potato, cheese & green pea slice


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Boil the potatoes in lightly salted water. Drain well, set aside to cool, peel and then cube. 
  • Heat a little oil in a heavy-bottomed pan and gently sauté the ginger, onion and chillies until fairly tender, stirring now and again. 
  • Add the ground spices and briefly cook to toast and release the aromas, continually stirring. 
  • Then add the water, peas, spring onions, seasonings, lemon juice and chopped coriander. Mix well and cook for a minute or two. 
  • Transfer the mixture to a bowl and toss with the potatoes and cheese until well combined, mashing just a little – not too much. 
  • Place a pastry sheet on a lightly floured workbench, brush the edges with egg wash and mound a quarter of the mixture along the centre. Then roll up as you would a sausage roll. Repeat the process and place the rolls in 1-2 lightly oiled baking trays. Brush all over with egg wash and cook in the oven for about 15-20 mins until puffed and golden. 
  • Slice and serve with a salad and your favourite pickles (or chutney).


  • 750 gm potatoes, skin on, scrubbed
  • sea salt & freshly ground pepper
  • vegetable oil
  • 1 tbsp grated fresh ginger
  • 1 medium onion, finely chopped
  • 2 small red chillies, seeded & finely sliced
  • 1 tspn garam masala
  • 1 tspn ground coriander
  • 3-4 tbsp water
  • 1 heaped cup frozen peas, thawed
  • 3-4 spring (green) onions, very finely chopped
  • juice of 1 lemon
  • 2-3 tbsp chopped fresh coriander
  • 200 gm tasty cheese, cut into small cubes
  • 4 puff pastry sheets
  • plain flour
  • 1 egg mixed with ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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