Spiced Spinach and Potato Pasty Pies Recipe

Introduction

These spiced spinach and potato pasty pies are a flavorful and satisfying treat inspired by Indian spices and classic British pastry. They offer a wonderful combination of tender potatoes, earthy spinach, and a fragrant blend of spices wrapped in crisp shortcrust pastry. Perfect for a cozy meal or snack, they’re delicious served warm or cold with chutney or pickle.

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

1. 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. Stir in the grated ginger and garlic, cooking for one more minute.
2. Step 2: Mix in the curry powder and cook for another minute. Add the potato chunks and stir well to coat them completely in the spice mixture. Cook for 4 minutes.
3. Step 3: Pour about 75ml water over the potatoes and season with salt. Cover with the lid and cook on medium-high heat for 6-8 minutes until the potatoes are just tender and most of the water has been absorbed.
4. Step 4: Add the chopped spinach, cover the pan again, and cook for 1 minute. Remove the lid and cook for a further 5 minutes until the spinach is fully wilted and no liquid remains in the pan. Turn off heat and stir in the garam masala. Leave the filling to cool. It can be kept chilled for up to two days.
5. Step 5: Preheat the oven to 220°C (200°C fan/gas mark 7). Roll out the shortcrust pastry on a lightly floured surface to about the thickness of a pound coin. Cut out four circles approximately 12cm wide and place them on a baking tray lined with baking parchment.
6. Step 6: Mix the egg with turmeric and a pinch of salt in a bowl to make a spiced egg wash. Spoon a quarter of the cooled potato and spinach mixture onto the center of each large pastry circle, leaving a border around the edges.
7. Step 7: Re-roll the pastry offcuts and cut out four smaller circles about 8cm wide. Brush the edges of the larger pastry circles with the spiced egg wash, then place the smaller circles over the filling. Pinch the edges firmly to seal the pies.
8. Step 8: Brush the tops of the pies with more spiced egg wash and sprinkle a pinch of cumin seeds on top. These pies can be frozen for up to two months; defrost completely before baking.
9. Step 9: Bake the pies in the preheated oven for 30-35 minutes until golden and crisp. Let them cool slightly before serving warm or cool completely and enjoy like a traditional pasty with mango chutney or lime pickle.

Tips & Variations

• Use fresh spinach for the best texture, but baby spinach or frozen spinach—thawed and squeezed dry—works as well.
• If you don’t have shortcrust pastry, puff pastry can be used but will produce a different texture.
• Add a chopped green chili or a pinch of chili powder to the filling if you prefer more heat.
• For a vegan version, substitute the egg wash with plant-based milk mixed with a little turmeric for color.

Storage

Store any leftover pies in an airtight container in the refrigerator for up to two days. Reheat in a preheated oven at 180°C (160°C fan) for 10-15 minutes until warmed through and crisp. For longer storage, freeze the uncooked pies for up to two months and bake directly from frozen, adding extra cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling in advance?

Yes, the spiced potato and spinach filling keeps well in the fridge for up to two days, making it easy to prepare ahead of time.

What can I serve with these pasty pies?

They are delicious with traditional accompaniments like mango chutney or lime pickle. A simple side salad or yogurt dip also pairs well to balance the spices.