Name: Spiced Spinach & Potato Pasty Pies Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian-inspired
Ingredients: 3 tbsp sunflower oil; 1 tsp cumin seeds, plus a pinch for sprinkling; Thumb-sized piece of ginger, finely grated; 6 garlic cloves, finely grated; 2 tbsp curry powder; 500g potatoes, cut into small chunks; 200g spinach, roughly chopped; 1 tsp garam masala; 500g block shortcrust pastry; Plain flour, for dusting; 1 egg; ¼ tsp turmeric; Pinch of salt; Mango chutney or lime pickle

Ingredients

3 tbsp sunflower oil

1 tsp cumin seeds, plus a pinch for sprinkling

Thumb-sized piece of ginger, finely grated

6 garlic cloves, finely grated

2 tbsp curry powder

500g potatoes, cut into small chunks

200g spinach, roughly chopped

1 tsp garam masala

1 egg

¼ tsp turmeric

500g block shortcrust pastry (see tip, below)

Plain flour, for dusting

Mango chutney or lime pickle, to serve

Instructions

Step 1: Heat the sunflower oil in a deep frying pan with a lid or large saucepan over medium heat. Add the cumin seeds and cook for a few seconds until they start to crackle.

Step 2: Stir in the grated ginger and garlic, cooking for one more minute until fragrant.

Step 3: Mix in the curry powder and cook for another minute to release its aroma.

Step 4: Add the potatoes and stir well, coating them completely in the spice mixture. Cook for 4 minutes.

Step 5: Pour in about 75ml water, season with salt, cover with the lid, and cook over medium-high heat for 6–8 minutes until the potatoes are tender and most of the water has evaporated.

Step 6: Stir in the chopped spinach, cover again, and cook for 1 minute. Then remove the lid and cook for 5 more minutes until the spinach has wilted and no liquid remains.

Step 7: Turn off the heat, season with garam masala, and allow the filling to cool. It can be chilled for up to two days if needed.

Step 8: Preheat the oven to 220°C (200°C fan/gas 7). Lightly dust your surface with flour and roll out the pastry to about the thickness of a pound coin.

Step 9: Cut four large circles around 12cm wide and place them on a baking tray lined with baking parchment.

Step 10: In a small bowl, beat the egg with turmeric and a pinch of salt.

Step 11: Spoon a quarter of the potato and spinach mixture onto the center of each large pastry circle, leaving a border.

Step 12: Re-roll any pastry offcuts and cut out four smaller circles about 8cm wide.

Step 13: Brush the edges of the larger circles with the spiced egg, then place the smaller circles on top of the filling, pressing the edges firmly to seal.

Step 14: Brush the tops of the pies with more spiced egg and sprinkle with a pinch of cumin seeds.

Step 15: Bake in the preheated oven for 30–35 minutes until the pies are deep golden brown.

Step 16: Let the pies cool slightly before serving warm, or allow them to cool completely to enjoy as a handheld snack. Serve with mango chutney or lime pickle.

Tips & Variations

For a richer pastry, substitute some of the sunflower oil with butter or use homemade shortcrust pastry.

You can add a finely chopped green chili to the filling for extra heat.

If you want a vegan version, replace the egg wash with plant-based milk mixed with a pinch of turmeric.

Use leftover cooked potatoes for a quicker filling preparation.

Freeze assembled pies before baking for up to two months; thaw completely in the fridge before cooking.

FAQs

Can I use fresh or frozen spinach?

Fresh spinach is best for this recipe, but frozen spinach can be used if thoroughly drained to avoid excess moisture that could make the pastry soggy.

How do I know when the potatoes are cooked enough?

The potatoes should be tender when pierced with a fork but still hold their shape. Cooking with the lid on helps steam them through; check at around 6 minutes and cook longer if needed.