Description
These Spiced Spinach & Potato Pasty Pies are a delicious British-Indian fusion dish featuring a fragrant filling of cumin, coriander, turmeric, and optional chili flakes, combined with tender potatoes and fresh spinach, all encased in flaky puff pastry. Perfect as a savory snack or a satisfying main, these pies are baked to golden perfection and can be enjoyed warm or at room temperature.
Ingredients
Scale
Vegetable Filling
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional)
- 2 medium potatoes, peeled and diced small
- 4 cups fresh spinach, chopped
- Salt and black pepper to taste
Puff Pastry & Finishing
- 1 package (14 oz) puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will ensure your pies bake evenly and don’t stick to the surface.
- Sauté the aromatics and spices: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic, ground cumin, ground coriander, turmeric, and chili flakes (if using), cooking for 1 minute until the spices release their fragrance.
- Cook the potatoes: Add the diced potatoes to the skillet, season with salt and black pepper, and cook for 8–10 minutes, stirring occasionally until the potatoes are just tender. If the mixture starts to stick or dry, add a splash of water to help cook the potatoes through.
- Add the spinach: Stir in the chopped fresh spinach and cook for about 2 minutes until wilted. Remove the skillet from heat and allow the filling to cool slightly before assembling the pies.
- Prepare the puff pastry: On a lightly floured surface, roll out the thawed puff pastry and cut it into 4 to 6 squares or circles, depending on your preferred size and shape for the pies.
- Assemble the pies: Place a spoonful of the cooled filling in the center of each pastry piece. Fold the pastry over the filling, creating a sealed pocket. Crimp the edges with a fork to ensure they are well sealed and to add a decorative touch.
- Apply egg wash and bake: Place the assembled pies on the prepared baking sheet and brush the tops with the beaten egg to give them a golden, glossy finish. Bake in the preheated oven for 20–25 minutes, or until the pies are puffed and golden brown.
- Serve: Allow the pies to cool slightly, then serve warm or at room temperature as a tasty snack or main dish.
Notes
- These pasty pies can be made ahead of time and frozen before baking for convenience.
- To make this recipe vegan, substitute dairy-free puff pastry and skip the egg wash; instead, brush with plant-based milk.
- Add a splash of water while cooking the potatoes if they begin to stick or dry out to ensure even cooking.
