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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the egg wash: In a small bowl, whisk together the egg, turmeric, and a pinch of salt. Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://bitesizedbenny.com/spiced-spinach-and-potato-pasty-pies-recipe/