Description
These Spiced Spinach & Potato Pasty Pies are a flavorful vegetarian snack featuring a fragrant blend of cumin, ginger, garlic, and curry spices mixed with potatoes and spinach, all encased in flaky shortcrust pastry. Perfect as a comforting appetizer or light meal, served warm with mango chutney or lime pickle.
Ingredients
Scale
For the filling
- 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
For the pastry
- 500g block shortcrust pastry
- Plain flour, for dusting
- 1 egg
- ¼ tsp turmeric
- Pinch of salt
To serve
- Mango chutney or lime pickle
Instructions
- Prepare the spiced potato filling: Heat sunflower oil in a deep frying pan or large saucepan over medium heat. Add cumin seeds and cook until they start to crackle. Stir in finely grated ginger and garlic, cooking for one minute. Mix in curry powder and cook for another minute to release the flavors.
- Cook the potatoes: Add the potato chunks, coating them thoroughly in the spice mix, and cook for 4 minutes. Pour in about 75ml water, season with salt, cover with a lid, and cook over medium-high heat for 6-8 minutes until potatoes are just tender and most water is absorbed.
- Add the spinach: Stir in the chopped spinach, cover the pan again, and cook for 1 minute. Remove lid and continue cooking for another 5 minutes until the spinach is fully wilted and any excess liquid evaporates. Turn off the heat and stir in garam masala. Let the filling cool completely. It can be chilled for up to two days.
- Prepare the spiced egg wash: In a small bowl, beat the egg with turmeric and a pinch of salt. Set aside for brushing the pastry.
- Roll and cut pastry circles: On a floured surface, roll out the shortcrust pastry to about the thickness of a pound coin. Cut out four large circles approximately 12cm in diameter and place them on a baking tray lined with parchment paper. Roll and cut out four smaller circles about 8cm wide from the leftover pastry.
- Assemble the pies: Spoon one-quarter of the cooled potato and spinach filling onto the center of each large pastry circle, leaving a border around the edges. Brush the edges of the large circles with the spiced egg wash. Place a smaller pastry circle over each filling mound and pinch the edges firmly to seal the pies. Brush the tops with more egg wash and sprinkle with a pinch of cumin seeds.
- Bake the pies: Preheat the oven to 220°C (200°C fan)/Gas mark 7. Bake the pasty pies for 30-35 minutes until they are deep golden brown and cooked through. Allow them to cool slightly before serving.
- Serve: Enjoy these pies warm or cooled, accompanied by mango chutney or lime pickle. Store any leftovers in an airtight container in the fridge for up to two days or freeze for up to two months, ensuring to defrost fully before baking.
Notes
- The pies freeze well for up to two months. Ensure they are fully defrosted before baking.
- Use a deep frying pan with a lid or a large saucepan to cook the filling to ensure proper steaming of the potatoes and spinach.
- If shortcrust pastry is unavailable, puff pastry can be substituted though the texture will differ.
- Adjust the spice level by varying the amount of curry powder and garam masala according to your preference.
- Serve with tangy accompaniments like mango chutney or lime pickle for added flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: Indian-inspired
Keywords: spiced potato pasty, spinach pasty, vegetarian pie, Indian-inspired snack, curry potato pie
