Description
These Spiced Spinach & Potato Pasty Pies are a delightful fusion of British and Indian flavors wrapped in flaky puff pastry. A savory vegetarian hand pie filled with a fragrant mixture of spinach, potatoes, and aromatic spices, these pies are perfect for snacks or light meals.
Ingredients
Scale
For the Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili flakes (optional)
- 2 cups baby spinach, chopped
- 1 1/2 cups cooked potatoes, diced small
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
For Assembly:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until soft. Stir in garlic, ginger, cumin, coriander, turmeric, and chili flakes, and cook until fragrant.
- Add Spinach and Potatoes: Add chopped spinach to the skillet and cook until wilted. Stir in diced potatoes, salt, pepper, and lemon juice. Remove from heat and let cool slightly.
- Prepare the Pasty Pies: Roll out the puff pastry, cut into equal pieces, spoon the filling onto one half, fold over, seal the edges, brush with beaten egg, and bake for 20–25 minutes until golden.
- Serve: Let the pasty pies cool slightly before serving.
Notes
- These pasties can be made ahead and frozen unbaked.
- Add crumbled feta or paneer for a richer variation.
- Serve with chutney or yogurt sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Fusion (British-Indian)
Nutrition
- Serving Size: 1 pasty
- Calories: 280
- Sugar: 2g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
