I kept taking bites because it was hard to believe something this good used only 5 ingredients.

Fold and seal: Fold the empty half of pastry over the filling to form a smaller rectangle. Press the edges together firmly with your fingers, then crimp all around with the tines of a fork to create neat, sealed seams. Use the fork to press well so the filling stays put as the pastry puffs.
Vent and glaze: With a sharp knife, cut 2–3 small slits on top of each parcel to let steam escape. Brush the tops and sides lightly with the egg wash for that glossy, bronzed finish. If you don’t want to use egg, you can brush with a little milk or leave them plain (they’ll just be slightly less shiny).
Bake: Slide the tray into the preheated oven and bake for 18–22 minutes, or until the parcels are puffed, flaky, and deep golden brown with a few glossy spots. Rotate the pan halfway through baking if your oven has hot spots.
Cool slightly and serve: Let the parcels rest on the baking sheet for 5–10 minutes before serving—they’ll be very hot inside. Serve warm, straight from the tray, or transfer to a cooling rack if you’re packing them up for later.
Variations & Tips
To keep things weeknight-friendly, this recipe is built around five main ingredients, but it’s very forgiving. You can swap the peas for finely chopped cooked carrots, spinach, or even leftover roasted vegetables. If you like more protein, stir in a handful of shredded rotisserie chicken or some canned chickpeas (drained and lightly mashed) with the potatoes. For extra flavor, add a small handful of shredded cheese to the filling or sprinkle a little flaky salt on top before baking. If you prefer a spicier kick, mix in a pinch of cayenne or red pepper flakes with the curry powder. These parcels also freeze well: assemble and seal them, freeze on a tray until firm, then transfer to a bag. Bake from frozen at 400°F, adding a few extra minutes until puffed and golden. For a lighter option, you can use reduced-fat puff pastry if available, or make smaller, bite-sized parcels and serve them as appetizers with a tangy yogurt or chutney dip.