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

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 a large saucepan over medium heat. Add the cumin seeds and cook for a few seconds until they start to crackle. Stir in the grated ginger and garlic, cooking for one more minute.

Step 2: Mix in the curry powder and cook for another minute. Add the potatoes and stir until they are completely coated in the spices. Cook for 4 minutes.

Step 3: Pour about 75ml water over the potatoes, season with salt, then cover with the lid. Cook over medium-high heat for 6-8 minutes until potatoes are just cooked and most of the water has absorbed.

Step 4: Add the chopped spinach, cover again, and cook for one minute. Remove the lid and cook for another 5 minutes until the spinach is wilted and no liquid remains. Turn off the heat and stir in the garam masala. Allow to cool completely. The filling can be kept chilled for up to two days.

Step 5: Preheat the oven to 220°C (200°C fan, gas mark 7). Beat the egg with turmeric and a pinch of salt in a small bowl to make a spiced egg wash.

Step 6: Roll out the pastry on a lightly floured surface to about the thickness of a pound coin. Cut out four 12cm circles and place them on a baking tray lined with baking parchment.

Step 7: Spoon a quarter of the cooled potato and spinach mixture onto the center of each large pastry circle, leaving a border around the edge.

Step 8: Re-roll the leftover pastry and cut out four smaller 8cm circles. Brush the borders of the larger pastry circles with the spiced egg wash, then place a smaller circle over the filling. Pinch the edges firmly to seal the pies.

Step 9: Brush the tops of the pies with more spiced egg wash and sprinkle with a pinch of cumin seeds. These can be frozen for up to two months; defrost fully before baking.

Step 10: Bake the pies in the preheated oven for 30-35 minutes until deep golden. Let them cool slightly before serving warm, or cool completely to enjoy later with mango chutney or lime pickle. Store any leftovers in an airtight container in the fridge for up to two days.

Tips & Variations

Use a mixture of baby spinach and other greens like kale for added texture and flavor.

If you prefer a milder spice, reduce the curry powder slightly or use a mild blend.

For a vegan option, replace the egg wash with a mixture of plant milk and a little olive oil.

Serve with a cooling yogurt raita instead of chutney for a different take.

Storage

Store any leftover pies in an airtight container in the refrigerator for up to two days. To reheat, warm them in a preheated oven at 180°C (160°C fan) for 10-15 minutes until heated through and crisp. These pies freeze well—wrap them individually before freezing and defrost completely before baking as directed.

FAQs

Can I make the filling ahead of time?

Yes, the spiced potato and spinach filling can be prepared up to two days in advance and kept chilled in the fridge. Just make sure it is fully cooled before assembling the pies.

What if I don’t have shortcrust pastry?

You can use ready-made puff pastry as a substitute, but the texture and flavor will differ slightly. Shortcrust pastry gives a sturdier, crumbly crust that holds the filling well.