Kidspot Kitchen

Kidspot Kitchen

Potato and mint pasties recipe

These potato and mint pasties are the perfect way to use up leftover mashed potato and they have the added bite of crumbled feta.

Serving Size:

Makes 12



  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 cups of mashed potato
  • 1 cup crumbled feta
  • 2 eggs, lightly beaten + 1 extra (for glazing)
  • 2 tbsp fresh mint, chopped
  • 3 sheets puff pastry, defrosted


Pre-heat oven to  200°C (180°C fan-forced).

Heat olive oil in a heavy based pan. Saute onion and garlic gently until softened. Set aside to cool.

Mix potato, feta, egg and mint in a bowl. Stir through onion mixture.

Cut four circles into each sheet of puff pastry. Place a heaped tablespoon of potato mixture on one side of each pastry circle, leaving a 1cm edge. Brush edge with beaten egg. Fold pastry circle over mixture and use a fork to press the edges together.

Brush with beaten egg and place on baking paper on a baking tray. Bake in oven for 20 minutes or until golden.


  • You need to make sure that you cool the mixture well or the steam will make your pasties burst.
  • If you have some other cooked vegetables in the fridge you can sneak those in too.
  • This recipes was created by Alana House for Kidspot, New Zealand's best recipe finder.

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