The Spiced Spinach & Potato Pasty Pies Recipe is a delightful treat that brings together the earthiness of potatoes and the vibrant freshness of spinach wrapped in flaky, golden pastry. Perfect for a cozy meal or a savory snack, this recipe marries warm spices like cumin, coriander, and turmeric to create a comforting flavor profile reminiscent of both British and Indian traditions. Each bite offers a satisfying balance of textures and tastes, making these pasty pies absolutely irresistible and a favorite to share with friends and family.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this comforting dish. Each component plays a key role, from the tender potatoes providing substance to the aromatic spices that fill the kitchen with inviting warmth.
- Russet potatoes: Peeled and diced small, these form the hearty base of the filling with a creamy and fluffy texture once boiled.
- Olive oil: Adds richness and helps soften onions and spices for a more flavorful blend.
- Small onion: Finely chopped to bring sweetness and depth once sautéed.
- Garlic cloves: Minced for a punch of aromatic intensity that elevates the savory filling.
- Ground cumin: A warm, earthy spice that adds complexity to the filling.
- Ground coriander: Brings a bright, citrusy note balancing the other spices perfectly.
- Turmeric: For a beautiful golden hue and subtle warmth in each bite.
- Chili flakes (optional): Provides a mild kick for those who enjoy a little heat.
- Fresh spinach: Chopped and cooked down to add vibrant color and tender greens to the mix.
- Salt and black pepper: Essential for seasoning and waking up all the flavors.
- Lemon juice: A bright splash to lift and brighten the filling just before assembling.
- Refrigerated pie crusts or puff pastry: The buttery, flaky outer shell that holds everything together beautifully.
- Egg (for egg wash): Beaten to give your pasty pies that gorgeous golden-brown finish when baked.
How to Make Spiced Spinach & Potato Pasty Pies Recipe
Step 1: Prepare the Potatoes
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper to prevent sticking. Boil the diced russet potatoes in salted water just until they’re tender but still hold their shape—about 6 to 8 minutes. Drain them well and set aside to cool slightly. This step ensures that your filling has a perfect texture, avoiding mushiness.
Step 2: Sauté the Aromatics and Spices
Heat olive oil in a skillet over medium heat to create a fragrant base. Add the finely chopped onion and cook for 3 to 4 minutes until they soften and become translucent. Stir in the minced garlic and your carefully measured spices—ground cumin, coriander, turmeric, and chili flakes if you like a spicy touch. Let these cook together for about 30 seconds to release their aromas fully, setting the stage for a flavor-packed filling.
Step 3: Cook the Spinach and Combine
Add the chopped fresh spinach to the skillet, cooking it down until just wilted. Then gently stir in your boiled potatoes, seasoning everything generously with salt and black pepper. Let this mixture cook for an additional 2 to 3 minutes so all the flavors meld beautifully. Finally, take the skillet off the heat and stir in a tablespoon of fresh lemon juice—this little addition really brightens the whole filling and adds a subtle zing.
Step 4: Assemble the Pasty Pies
Roll out your refrigerated pie crusts or puff pastry and cut them into circles about 5 to 6 inches wide. Spoon 2 to 3 tablespoons of the cooled filling onto the center of each dough circle. Fold the dough over to create a half-moon shape and use a fork to crimp and seal the edges tightly—this prevents any filling from escaping during baking.
Step 5: Bake to Golden Perfection
Place your assembled pasty pies on the lined baking sheet and brush each one generously with the beaten egg wash. This crucial step ensures a glossy, golden crust straight out of the oven. Bake for 25 to 30 minutes, or until the crusts are puffed up and perfectly browned. Let them cool slightly before diving in to enjoy all the comforting flavors melded inside.
How to Serve Spiced Spinach & Potato Pasty Pies Recipe
Garnishes
Enhance your presentation and flavor by adding fresh garnishes such as a sprinkle of chopped fresh cilantro or a dusting of smoked paprika. A dollop of cooling yogurt or chutney on the side also complements the spices wonderfully and adds a creamy contrast to the crisp pastry.
Side Dishes
These pasty pies pair beautifully with a fresh salad or a light cucumber raita for a refreshing balance. You can also serve them alongside a warm lentil soup or roasted veggies for a heartier meal that is perfect for cooler days.
Creative Ways to Present
Try arranging the pies on a rustic wooden board garnished with lemon wedges and fresh herbs to invite sharing and casual dining. For a fun twist, cut the pasties into smaller bite-sized pieces for party appetizers or pack them for an on-the-go lunch with some crunchy carrot sticks and a tangy dip.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and keep them in the refrigerator. They stay delicious for up to 3 days and make for an easy grab-and-go snack or a quick meal when you’re short on time.
Freezing
These pasty pies freeze beautifully. After baking and cooling completely, wrap each one individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months without losing their tasty qualities.
Reheating
To reheat, thaw frozen pies overnight in the fridge if possible, then warm them in a preheated oven at 350°F for about 10 to 15 minutes, or until heated through and crisp on the outside. Avoid microwaving if you want to preserve that flaky texture.
FAQs
Can I make Spiced Spinach & Potato Pasty Pies Recipe vegan?
Absolutely! Simply swap the refrigerated pie crust for a dairy-free version and skip the egg wash. You can brush with a little olive oil instead to achieve a nice golden finish.
What type of potatoes work best for this recipe?
Russet potatoes are ideal because they hold their shape well when boiled and have a fluffy texture that complements the spinach beautifully.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works fine—just be sure to thaw it completely and squeeze out excess water to avoid soggy filling.
How spicy are these pasty pies?
The chili flakes add just a gentle warmth which you can easily omit or adjust based on your spice preference, making this recipe versatile for all palates.
Can I prepare the filling in advance?
Yes, you can make the filling a day ahead and refrigerate it, which can save time when assembling the pies right before baking.
Final Thoughts
If you’re craving something comforting yet vibrant, I can’t recommend the Spiced Spinach & Potato Pasty Pies Recipe enough. It’s truly a joy to make and even more rewarding to eat, whether for a snack or a satisfying meal. So gather your ingredients, roll up your sleeves, and get ready to share these golden pockets of warmth with those you love!
Print
Spiced Spinach & Potato Pasty Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 10 pasty pies
- Category: Main Course
- Method: Baking
- Cuisine: British-Inspired, Indian-Inspired
- Diet: Vegetarian
Description
These Spiced Spinach & Potato Pasty Pies are savory hand pies filled with a flavorful mixture of spiced potatoes, wilted spinach, and aromatic Indian-inspired spices. Enveloped in flaky pie crust and baked to golden perfection, they make a delightful snack or main course that’s vegetarian-friendly and perfect for warm or room temperature serving.
Ingredients
Vegetable Filling
- 2 medium russet potatoes (peeled and diced small)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon chili flakes (optional)
- 4 cups fresh spinach (chopped)
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Pastry
- 1 package (14 oz) refrigerated pie crusts (or puff pastry)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Boil Potatoes: Place the diced potatoes in salted boiling water and cook for 6–8 minutes until just tender but not falling apart. Drain thoroughly and set aside.
- Cook Aromatics and Spices: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in minced garlic, ground cumin, coriander, turmeric, and chili flakes, cooking for 30 seconds to release their aromas.
- Wilt Spinach and Combine Filling: Add the chopped fresh spinach to the skillet and cook until it wilts completely. Then, stir in the boiled potatoes. Season the mixture with salt and pepper to taste, and cook for an additional 2–3 minutes to meld flavors.
- Add Lemon Juice and Cool Filling: Remove the skillet from heat and stir in the lemon juice to brighten the flavors. Allow the filling to cool slightly before assembling the pies.
- Prepare Pie Dough Circles: Roll out the pie crusts on a lightly floured surface and cut into 5–6-inch diameter circles, large enough to hold the filling and fold safely.
- Assemble Pasty Pies: Place 2–3 tablespoons of the cooled filling in the center of each dough circle. Fold over the dough to create a half-moon shape and press the edges together, crimping with a fork to seal completely and prevent leaking.
- Egg Wash and Bake: Transfer the assembled pasty pies onto the prepared baking sheet. Brush the tops with beaten egg to achieve a golden and glossy finish during baking. Bake in the preheated oven for 25–30 minutes or until golden brown and crisp.
- Cool and Serve: Once baked, let the pies cool slightly before serving to allow the filling to set and avoid burns. Enjoy warm or at room temperature.
Notes
- These pies are delicious served warm or at room temperature and freeze well after baking for meal prep convenience.
- For a vegan option, substitute the regular pie crust with a dairy-free pastry and omit the egg wash or replace it with a plant-based milk wash.
- You can adjust the level of chili flakes depending on your spice preference or omit altogether.
- Use fresh spinach for best texture and flavor; frozen spinach would add excess moisture.
