Spiced spinach & potato pasty pies - Good Food Middle East
Make a batch of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter. Eat like a pasty with mango chutney
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Ingredients
- 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
- 1 egg
- ¼ tsp turmeric
- 500g block shortcrust pastry (see tip, below)
- plain flour, for dusting
- mango chutney or lime pickle, to serve
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