Dinner

Spiced Spinach & Potato Pasty Pies Recipe

ByJack Voss January 30, 2026January 30, 2026

Introduction

These spiced spinach and potato pasty pies combine warm, fragrant spices with tender potatoes and wilted spinach, all wrapped in buttery shortcrust pastry. Perfect as a comforting snack or a light meal, they pair beautifully with tangy mango chutney or lime pickle.

Three golden-brown mini pies with a shiny, crispy crust topped with small dark seeds sit on a round, ridged dark metal tray. The pies have crimped edges and a slightly puffed, textured top. One pie rests on a metal spatula on the left side of the tray. In the middle of the tray, there is a small white bowl filled with bright red chunky chutney, with a small metal spoon in it. The tray is placed on a blue tiled surface with a blue cloth peeking in from the top right corner and a green glass at the bottom right. photo taken with an iphone --ar 4:5 --v 7

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.
Step 2: Stir in the grated ginger and garlic, cooking for one minute. Add the curry powder and cook for another minute to release the flavors.
Step 3: Mix in the potato chunks, coating them thoroughly with the spice mix, and cook for 4 minutes.
Step 4: Pour about 75ml of water over the potatoes, season with salt, cover, and cook on medium-high heat for 6-8 minutes until the potatoes are almost tender and water mostly absorbed.
Step 5: Add the chopped spinach, cover again, and cook for one minute. Remove the lid and cook for another 5 minutes until the spinach is fully wilted and the pan is dry.
Step 6: Turn off the heat, stir in the garam masala, and leave the mixture to cool. The filling can be chilled for up to two days.
Step 7: Preheat the oven to 220°C (200°C fan or gas mark 7). Mix the egg with turmeric and a pinch of salt in a small bowl and set aside.
Step 8: Roll out the shortcrust pastry on a lightly floured surface to about the thickness of a pound coin. Cut four circles roughly 12cm wide and place them on a baking tray lined with baking parchment.
Step 9: Divide the cooled potato and spinach filling equally among the larger pastry circles, leaving a border around the edges.
Step 10: Re-roll the leftover pastry and cut four smaller circles about 8cm wide. Brush the edges of the larger circles with the spiced egg mixture.
Step 11: Place the smaller pastry circles over the filling to form a lid. Pinch the borders firmly to seal the pies.
Step 12: Brush the tops of the pies with the remaining spiced egg and sprinkle a pinch of cumin seeds on each.
Step 13: Bake in the preheated oven for 30-35 minutes until the pies are a deep golden brown.
Step 14: Allow the pies to cool slightly before serving warm, or let them cool completely and enjoy with mango chutney or lime pickle.

Tips & Variations

You can freeze the assembled pies for up to two months. Make sure to defrost them fully before baking.
Use spinach substitutes like kale or Swiss chard for a different flavor and texture.
For a vegan option, replace the egg wash with a plant-based milk or aquafaba mixed with turmeric for color.

Storage

Store leftover pies in an airtight container in the refrigerator for up to two days. Reheat them in the oven at 180°C (160°C fan) for about 10-15 minutes until warmed through to keep the pastry crisp.