Introduction

These spiced spinach and potato pasty pies are a flavorful vegetarian treat perfect for any meal. Filled with a fragrant blend of spices, tender potatoes, and wilted spinach, they make a comforting snack or light dinner served with chutney or pickle.

Spiced Spinach & Potato Pasty Pies Recipe - Recipe Image

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 until they start to crackle, about a few seconds. Stir in the grated ginger and garlic and cook for 1 minute more.
Step 2: Mix in the curry powder and cook for another minute. Add the potatoes, stirring well to coat them completely with the spice mix, and cook for 4 minutes.
Step 3: Pour about 75ml water over the potatoes, season with salt, then cover with the lid. Cook over medium-high heat for 6–8 minutes until the potatoes are just tender and most of the water has evaporated.
Step 4: Add the chopped spinach to the pan, cover again, and cook for 1 minute. Remove the lid and cook for another 5 minutes until the spinach is wilted and no liquid remains.
Step 5: Turn off the heat and stir in the garam masala. Set the filling aside to cool. It can be refrigerated for up to two days at this point.
Step 6: Preheat the oven to 220°C (200°C fan)/gas mark 7. On a lightly floured surface, roll out the shortcrust pastry to about the thickness of a pound coin.
Step 7: Cut out four circles about 12cm wide and place them on a baking tray lined with baking parchment. Roll the pastry scraps and cut out four smaller circles about 8cm wide.
Step 8: Beat the egg with turmeric and a pinch of salt in a small bowl. Brush the edges of the larger pastry circles with the spiced egg.
Step 9: Spoon a quarter of the cooled potato and spinach filling onto each large circle, leaving a border. Place a smaller pastry circle over the filling and pinch the edges firmly to seal.
Step 10: Brush the tops of the pies with more spiced egg and sprinkle with a pinch of cumin seeds.
Step 11: Bake in the preheated oven for 30–35 minutes until the pies are deep golden brown.
Step 12: Allow the pasties to cool slightly before serving warm or let them cool completely to enjoy cold with mango chutney or lime pickle.

Tips & Variations

For a vegan version, substitute the egg wash with a mixture of plant-based milk and a pinch of turmeric for color.
Try adding a handful of peas or finely chopped onion to the filling for extra texture and flavor.
If short on time, you can use ready-made curry powder and garam masala blends for convenience.
Freeze assembled pies before baking to enjoy fresh-baked snacks anytime—just defrost fully before cooking.

Storage

The cooked pies keep well in an airtight container in the fridge for up to two days. Reheat in a warm oven for best results, as microwave reheating can make the pastry soggy. The unbaked pies can be frozen for up to two months; just make sure to defrost completely before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the potato and spinach filling can be prepared and chilled in the fridge for up to two days before assembling the pies.

How do I know when the pies are fully cooked?

They should be deep golden brown on top and the pastry should feel crisp and firm to the touch. The filling will be hot and tender inside after baking 30–35 minutes at 220°C (200°C fan).

Spiced Spinach & Potato Pasty Pies Recipe

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★★★★★

4.6 from 102 reviews

These spiced spinach and potato pasty pies combine fragrant Indian spices with tender potatoes and spinach wrapped in crispy shortcrust pastry. Perfectly golden baked pies offering a savory vegetarian snack or light meal served with tangy mango chutney or lime pickle.

Author: Bella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8 pies (4 larger and 4 smaller) 1x
Category: Snack
Method: Baking
Cuisine: Indian-inspired
Diet: Vegetarian

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
¼ tsp turmeric

Pastry and finishing

500g block shortcrust pastry
plain flour, for dusting
1 egg
mango chutney or lime pickle, to serve

Instructions

Prepare the spice base: 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 finely grated ginger and garlic, cooking for another minute until fragrant.
Cook the potatoes: Mix in the curry powder and cook for one minute to release its flavors. Toss the potato chunks until fully coated in the spice mixture, then cook for 4 minutes.
Simmer with water: Pour about 75ml of water over the potatoes, season with salt, and cover the pan with the lid. Cook over medium-high heat for 6 to 8 minutes until the potatoes are tender and most of the water has evaporated.
Add spinach and finish filling: Stir in the chopped spinach, cover and cook for one minute, then remove the lid and cook for another 5 minutes until the spinach is fully wilted and no liquid remains. Turn off the heat and season with the garam masala. Leave the filling to cool completely.
Prepare the egg wash: In a small bowl, whisk together the egg, turmeric, and a pinch of salt. Set aside.
Roll out pastry and cut base circles: On a lightly floured surface, roll out the shortcrust pastry to the thickness of a pound coin. Cut out four circles approximately 12 cm wide and place them on a baking tray lined with baking parchment.
Assemble pies: Spoon a quarter of the cooled potato mixture onto the center of each large pastry circle, leaving a border around the edges. Re-roll the leftover pastry, cut out four smaller circles about 8 cm wide. Brush the edges of the large circles with the spiced egg wash, then lay a smaller pastry circle over the filling. Pinch the edges firmly to seal each pie.
Finish and bake: Brush the tops of the pies with more of the spiced egg wash and sprinkle a pinch of cumin seeds on each. Preheat the oven to 220°C (200°C fan/gas mark 7) and bake the pies for 30 to 35 minutes until they turn a deep golden brown.
Serve: Allow the pies to cool slightly before serving warm, or let them cool completely to enjoy like a traditional pasty with mango chutney or lime pickle. Store any leftovers chilled in an airtight container for up to two days or freeze for up to two months, ensuring to defrost fully before baking.

Notes

The pies can be frozen for up to two months—defrost completely before baking.
If shortcrust pastry is not available, you can make a homemade version or substitute with store-bought puff pastry for a flakier texture.
Adjust curry powder and garam masala quantities to control spice level as per preference.
For a vegan version, replace the egg wash with a mixture of plant-based milk and turmeric for brushing the pastry.
Serve with mango chutney or lime pickle to enhance the flavor contrast.

Keywords: Spiced potato pasty, spinach pastry, Indian snack, vegetarian pasty, baked pies, curry potato filling