Description
Delicious spiced spinach and potato pasty pies featuring a flavorful mix of cumin, ginger, garlic, and curry spices, encased in flaky shortcrust pastry. These hearty vegetarian pies are perfect as a warming snack or light meal, served with mango chutney or lime pickle.
Ingredients
Scale
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
- Salt, to taste
Pastry and Assembly
- 1 egg
- ¼ tsp turmeric
- 500g block shortcrust pastry
- Plain flour, for dusting
To Serve
- Mango chutney or lime pickle
Instructions
- Prepare the spiced potato filling: Heat the sunflower oil in a deep frying pan or large saucepan over medium heat. Add the cumin seeds and cook until they begin to crackle, about a few seconds. Stir in the grated ginger and garlic, cooking for one minute more until fragrant. Mix in the curry powder and cook for an additional minute to release the spices’ aromas. Add the potato chunks, stirring to coat them evenly with the spices, and cook for 4 minutes while stirring occasionally.
- Cook the potatoes and spinach: Pour approximately 75ml of water over the potatoes, season with salt, and cover with a lid. Cook over medium-high heat for 6-8 minutes until potatoes are just tender and most of the water has evaporated. Add the chopped spinach, cover again, and cook for one minute. Remove the lid and continue cooking for another 5 minutes until the spinach is fully wilted and no liquid remains. Remove from heat, stir in garam masala, and allow the filling to cool completely.
- Prepare the spiced egg wash: In a small bowl, beat together the egg, turmeric, and a pinch of salt. Set aside for brushing the pastry.
- Roll and cut the pastry: On a lightly floured surface, roll out the shortcrust pastry to about the thickness of a pound coin (approximately 3-4mm). Using a 12cm cutter, cut out four circles and place them onto a baking tray lined with baking parchment.
- Assemble the pies: Spoon a quarter of the cooled potato and spinach mixture onto the center of each large pastry circle, leaving a border around the edges. Re-roll the leftover pastry and cut out four smaller circles about 8cm wide. Brush the edges of the larger circles with the spiced egg wash, then gently place the smaller pastry circles on top and carefully pinch the borders to seal the pies.
- Finish and bake: Brush the tops of the pies with the remaining spiced egg wash and sprinkle a pinch of cumin seeds on each. Freeze for up to two months if desired; fully defrost before baking. Preheat your oven to 220°C (200°C fan)/gas mark 7. Bake the pies for 30-35 minutes until they are deeply golden and the pastry is cooked through.
- Serve: Allow the pies to cool slightly before serving warm, or cool completely to enjoy like traditional pasties. Serve with mango chutney or lime pickle for an added burst of flavor. Store any leftovers in an airtight container in the fridge for up to two days.
Notes
- The pies can be frozen for up to two months; ensure they are fully defrosted before baking for best results.
- Shortcrust pastry can be store-bought or homemade; make sure it is well chilled before rolling out.
- Adjust salt according to taste during cooking the filling.
- Use a sharp knife or pastry cutter to neatly seal the pies and prevent filling leakage.
- These pies are vegetarian and can be served as a snack, lunch, or light dinner.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: Indian-inspired
Keywords: spiced spinach pasty, potato pasty, vegetarian pies, Indian spices, curry pastry, snack recipe
