Bombay potato & spinach pies

Bombay potato & spinach pies

These spicy filo pies are ideal for a lunch with salad or as part of a buffet

Difficulty and servings

Easy

MAKES 2 (each serves 4)

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 35 mins

Vegetarian Freezable

Vegetarian

Method

  1. Heat oven to 190C/170C fan/gas 5. To make the filling, heat a pan of salted water. When boiling, add potatoes and boil for 15 mins until tender. Melt the butter then fry the onions for a few mins. Add cumin, mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Stir in curry paste.
  2. Cook the spinach in the microwave on High for 5 mins. Drain and squeeze out as much liquid as you can, then chop it. Drain the potatoes and tip them into the spice mixture. Crush lightly to break them up into chunks rather than mash. Toss in the spice mixture with plenty of salt to coat them, then add the spinach, tomatoes and coriander.
  3. Carefully unroll the pastry and brush 2 x 20cm loose-bottomed sandwich tins with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Do the same with the other tin and remaining pastry.
  4. Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with seeds. Bake for 35 mins until golden and crisp. Serve with a salad and mango chutney, or a raita made by mixing plain yogurt with mint sauce or jelly, if you like.

PER SERVING

386 kcalories, protein 9g, carbohydrate 51g, fat 18 g, saturated fat 9g, fibre 5g, sugar 6g, salt 0.87 g

Recipe from Good Food magazine, August 2011.

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Latest comments and suggestions

  • Binder photo welshleo

    20 July 2011

    welshleo rated and commented on this recipe

    5 stars

    Can't wait to try this. Will add some hard boiled eggs to add protein.

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  • Binder photo welshleo

    20 July 2011

    welshleo commented on this recipe

    Can't wait to try this. Will add some hard boiled eggs to add protein.

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  • Binder photo Stephanie

    21 July 2011

    Stephanie commented on this recipe

    When would you freeze it? Before or after cooking?

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  • Binder photo FEI

    22 July 2011

    FEI rated and commented on this recipe

    5 stars

    This was delicious! I admit I didn't follow the recipe exactly i.e. 1kg of Charlotte potatoes as that was the size of the packet and I used 2tbsp Tikka paste rather than Korma as that was what I had in the cupboard, I also left out the chilli. To keep down the fat content I also used an oil mister rather than all that butter! Myself and my husband had a quarter each for dinner with a salad and we had the rest the following day with some homemade coleslaw, all I did was pop it under the grill to crisp it up. We are both looking forward to eating the other one in the freezer! Stephanie, I froze it before cooking.

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  • Binder photo darby

    22 July 2011

    darby rated and commented on this recipe

    5 stars

    Amazing! I didn't really follow the recipe either - used oil not butter, had no ginger so left it out and used biryana paste and not korma - but it was still excellent. Normally I'm not a great lover of spinach, but I found this delicious

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  • Binder photo Katie

    24 July 2011

    Katie commented on this recipe

    Delicious! Didnt follow the recipe exactly- didnt use the paste or fresh tomatoes. I used other spices,a can of tomatoes (less most of the juice) and a few spoons of mango chutney. Worked out brilliantly.

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  • Binder photo Poonam

    25 July 2011

    Poonam rated and commented on this recipe

    4 stars

    Brilliant recipe, I substitued the Korma paste for chicken Tikka paste and made mini parcels with the leftover filling and pastry.

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  • Binder photo LizMacau88

    29 July 2011

    LizMacau88 commented on this recipe

    The pie sounds delicious but ........ Raita made with mint SAUCE or JELLY ??? I don't think that would be very nice at all. Fresh mint surely.

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  • Binder photo jillyw

    03 August 2011

    jillyw rated and commented on this recipe

    5 stars

    Loved this, served with 'Tomato, cucumber & coriander salad' as a starter for an Indian meal. Went down a treat. Made to the recipe but substituted Biryani Paste for the Korma paste. Will definitley make again (and again).

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  • Binder photo MrsWilba

    05 August 2011

    MrsWilba rated and commented on this recipe

    5 stars

    This was scrumptious. I didn't have black mustard seeds so used black onion seeds as an alternative. Lovely will make again.

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  • Binder photo cook

    06 August 2011

    cook rated and commented on this recipe

    4 stars

    This pie was delicious! I didn't use filo, I just made my own shortcrust pastry and it was perfect. Also I used swiss chard instead of spinach and dried instead of fresh corriander. as that's what I had. Also I decided to use only one red chilli as I didn't want my head blown off. It was excellent! By the way, the recipe seems confused as to whether it's for one or two pies. The mixture given fills one 20cm pie.

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  • Binder photo Ange

    07 August 2011

    Ange rated and commented on this recipe

    5 stars

    Delicious! I made both for vegetarians at a BBQ and they were really popular with everyone. I made the tomato, cucumber and coriander salad too. Great comments from all my guests and relatively easy to make :)

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  • Binder photo Tarin

    07 August 2011

    Tarin rated and commented on this recipe

    5 stars

    I couldn't believe how easy this was, considering how it turned out, this was fantastic. Clear plates all round. This is my "new" indian starter.

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  • Binder photo Frantic Flapjack

    08 August 2011

    Frantic Flapjack rated and commented on this recipe

    5 stars

    This was great! I made two pies with the filling. Next time I think I will try puff pastry. A lovely vegetarian main course.

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  • Binder photo Porri

    17 February 2013

    Porri rated and commented on this recipe

    5 stars

    Love this recipe. Great as a lunch with salad, also fabulous as side as part of a buffet.

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  • Binder photo Porri

    17 February 2013

    Porri rated this recipe

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  • Binder photo the_owen

    30 April 2013

    the_owen commented on this recipe

    Really really tasty! I made two pies with the filling and served with some warm hard boiled eggs and salad. I also used madras paste but reduced the amount of chilli. A firm favourite!

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Difficulty and servings

Easy

MAKES 2 (each serves 4)

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 35 mins

Vegetarian Freezable

Vegetarian

Ingredients

FOR THE FILLING

  • 1¼kg large waxy potatoes such as Charlotte, halved
  • 85g butter
  • 2 onions , chopped
  • 1 tbsp cumin seeds
  • 1 tbsp black mustard seeds
  • 2 tbsp finely chopped ginger
  • 2 red chillies , halved, deseeded and sliced
  • 3 tbsp Korma paste
  • 400g bag fresh spinach
  • 4 tomatoes , chopped
  • small bunch coriander , chopped

FOR THE PASTRY

  • 270g pack filo pastry (6 large sheets)
  • 50g melted butter
  • 1 tsp black mustard seeds
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PER SERVING

386 kcalories, protein 9g, carbohydrate 51g, fat 18 g, saturated fat 9g, fibre 5g, sugar 6g, salt 0.87 g

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