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
Scale
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.
