Description
These spiced spinach and potato pasty pies are a flavorful vegetarian treat packed with warming Indian spices, tender potatoes, and wilted spinach encased in golden shortcrust pastry. Perfect as a snack, lunch, or light dinner, they offer a delicious fusion of comfort and spice that can be served warm or cold with mango chutney or lime pickle.
Ingredients
Scale
Filling
- 3 tbsp sunflower oil
- 1 tsp cumin seeds, plus a pinch for sprinkling
- 1 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
- ¼ tsp turmeric
- Salt to taste
Pastry & Assembly
- 500g block shortcrust pastry
- Plain flour, for dusting
- 1 egg
To Serve
- Mango chutney or lime pickle
Instructions
- Prepare the spice base: Heat sunflower oil in a deep frying pan or large saucepan over medium heat. Add cumin seeds and cook until they start crackling. Stir in grated ginger and garlic, cooking for 1 minute until fragrant.
- Add spices and potatoes: Mix in curry powder and cook for another minute. Stir through the potato chunks to coat evenly with the spice mix and cook for 4 minutes.
- Cook the potatoes: Pour about 75ml water over the potatoes and season with salt. Cover with a lid and cook over medium-high heat for 6-8 minutes until potatoes are tender and most liquid is absorbed.
- Add spinach and finish filling: Stir in the chopped spinach, cover and cook for 1 minute until wilted. Remove lid and cook uncovered for 5 more minutes until all liquid evaporates. Turn off heat and stir through garam masala. Allow filling to cool completely; it can be stored chilled for up to two days.
- Prepare the egg wash: In a small bowl, mix the egg with turmeric and a pinch of salt. Set aside.
- Roll and cut pastry: On a floured surface, roll out the shortcrust pastry to the thickness of a pound coin. Cut out four 12cm circles and place them on a baking tray lined with parchment paper.
- Assemble pies: Spoon a quarter of the cooled filling onto the center of each large pastry circle, leaving a border. Re-roll the offcuts and cut out four smaller circles about 8cm wide. Brush the edges of the large circles with spiced egg wash, then place the smaller circles over the filling. Pinch edges together to seal fully.
- Finish pies for baking: Brush the tops with remaining spiced egg wash and sprinkle a pinch of cumin seeds on each pie.
- Bake: Preheat oven to 220C (200C fan)/Gas Mark 7. Bake the pies for 30-35 minutes until deep golden brown.
- Serve: Let pies cool slightly before serving warm, or cool completely and enjoy as a handheld snack with mango chutney or lime pickle. The pies keep chilled in an airtight container for up to two days or frozen for up to two months.
Notes
- Shortcrust pastry can be homemade or store-bought for convenience.
- Make sure potatoes are cut into small chunks so they cook quickly and evenly.
- Adjust spice levels by varying curry powder or adding fresh chili if desired.
- The pies freeze well; warm fully before serving after freezing.
- For vegan option, omit egg wash or substitute with plant-based milk and a pinch of turmeric.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snack / Light Meal
- Method: Baking
- Cuisine: Indian-inspired British fusion
Keywords: spiced spinach potato pies, vegetarian pasties, Indian flavor snacks, curry potato pasties, baked savory pies
