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 (see tip, below)

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, then add the curry powder and cook for another minute.

Step 3: Add the potato chunks, stirring to coat them completely in the spice mixture, and cook for 4 minutes.

Step 4: Pour about 75ml water over the potatoes and season with salt. Cover with a lid and cook on medium-high heat for 6–8 minutes until the potatoes are just cooked and most of the water is 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 has wilted completely and no liquid remains.

Step 6: Turn off the heat, stir in the garam masala, and let the mixture cool. This filling can be kept chilled for up to two days.

Step 7: Preheat the oven to 220°C (200°C fan/gas mark 7). Meanwhile, mix the egg with turmeric and a pinch of salt in a small bowl and set aside.

Step 8: Roll out the pastry on a lightly floured surface until about the thickness of a pound coin. Cut four circles about 12cm wide and place them on a baking tray lined with parchment paper.

Step 9: Divide the cooled filling into four portions and place a portion in the center of each large pastry circle, leaving a border.

Step 10: Re-roll the pastry offcuts and cut four smaller circles about 8cm wide. Brush the edges of the larger circles with the spiced egg, then place the smaller circles on top of the filling and pinch the edges to seal.

Step 11: Brush the tops of the pies with the remaining spiced egg and sprinkle with a pinch of cumin seeds. These can be frozen for up to two months—defrost fully before baking.

Step 12: Bake the pies for 30–35 minutes until golden and crisp. Let them cool slightly before serving, or cool completely to enjoy cold with mango chutney or lime pickle. Store any leftovers chilled for up to two days.

Tips & Variations

Use fresh shortcrust pastry for a crispier texture or a ready-made block for convenience.

Try adding cooked peas or chopped coriander to the filling for extra freshness and flavor.

For a vegan version, replace the egg wash with a little plant-based milk mixed with turmeric for color.

If you prefer a spicier filling, add a pinch of chili powder or chopped green chili with the curry powder.

Storage

Keep any leftover pies in an airtight container in the refrigerator for up to two days. Reheat them in a preheated oven at 180°C for 10–15 minutes to maintain their crispiness. You can also freeze the assembled pies before baking for up to two months—just make sure to defrost completely before placing them in the oven.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Thaw and drain it thoroughly before adding to ensure the filling isn’t too watery.

What can I serve with these pasty pies?

These pies are delicious on their own or served with mango chutney, lime pickle, or a simple yogurt raita for extra cooling contrast.