Description
Spiced spinach and potato pasty pies are a flavorful vegetarian snack or meal featuring a fragrant mix of cumin, ginger, garlic, curry powder, and garam masala enveloped in crisp golden shortcrust pastry. These comforting pies are perfect served warm with mango chutney or lime pickle, making an ideal fusion of British pastry and Indian-inspired spices.
Ingredients
Scale
Spiced 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
- ¼ tsp turmeric
- Salt, to taste
Pastry & Assembly
- 500g block shortcrust pastry (see tip below)
- Plain flour, for dusting
- 1 egg
- Mango chutney or lime pickle, to serve
Instructions
- Prepare the Spiced Filling: Heat 3 tablespoons of sunflower oil in a deep frying pan or large saucepan over medium heat. Add 1 teaspoon of cumin seeds and cook for a few seconds until they start to crackle. Stir in the finely grated ginger and garlic and cook for one more minute to release their aromas. Mix in 2 tablespoons curry powder and cook for another minute. Add 500g potato chunks and stir to coat evenly with the spices, cooking for 4 minutes.
- Cook the Potatoes: Pour approximately 75ml water over the potatoes, season with salt, and cover with a lid. Cook on medium-high heat for 6-8 minutes until the potatoes are tender and most of the water has evaporated.
- Add the Spinach: Add 200g roughly chopped spinach to the pan, cover and cook for 1 minute. Remove the lid and cook for an additional 5 minutes until the spinach is completely wilted and the mixture has no excess liquid. Turn off heat and stir through 1 teaspoon garam masala. Set filling aside to cool completely. The filling can be refrigerated for up to two days at this point.
- Prepare the Egg Wash: In a small bowl, beat 1 egg with ¼ teaspoon 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. Cut four large circles approximately 12cm in diameter and place them evenly spaced on a baking tray lined with baking parchment.
- Assemble the Pies: Spoon a quarter of the cooled potato and spinach filling onto the center of each large pastry circle, leaving a wide border around the edges. Re-roll the pastry trimmings and cut out four smaller circles about 8cm wide. Brush the edges of the large pastry circles with the spiced egg wash, then place a smaller circle on top of each filled pastry. Press and pinch the edges firmly to seal the pies. Brush the tops with the remaining egg wash and sprinkle with a pinch of cumin seeds for garnish.
- Bake the Pies: Preheat the oven to 220°C (200°C fan)/gas mark 7. Bake the pies on the prepared tray for 30-35 minutes until the pastry is deep golden brown and crisp.
- Serve: Allow the pies to cool slightly before serving warm. They can also be served cold, accompanied by mango chutney or lime pickle. Store any leftovers in an airtight container in the refrigerator for up to two days or freeze uncooked pies for up to two months, defrosting completely before baking.
Notes
- The spiced potato and spinach filling can be prepared ahead and kept refrigerated for up to two days.
- These pies freeze well; freeze assembled pies uncooked for up to two months, then thaw completely before baking.
- Use plain flour to dust surfaces to prevent sticking while rolling the pastry.
- Serve with mango chutney or lime pickle for authentic Indian-inspired flavor contrast.
- Ensure pies are sealed well to prevent filling leaking during baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: Fusion - British & Indian
Keywords: spiced spinach potato pasty, vegetarian pasties, Indian spiced pies, curry powder potato pies, baked pastry snack
