Bombay potato & spinach pies

Bombay potato & spinach pies

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(16 ratings)

Prep: 40 mins Cook: 35 mins

Easy

Makes 2 (each serves 4)
These spicy filo pies are ideal for a lunch with salad or as part of a buffet

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal386
  • fat18g
  • saturates9g
  • carbs51g
  • sugars6g
  • fibre5g
  • protein9g
  • salt0.87g
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Ingredients

    For the filling

    • 1¼kg large waxy potato such as Charlotte, halved
      Potato

      Potato

      po-tate-oh

      The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

    • 85g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 onion, chopped
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp cumin seed
    • 1 tbsp black mustard seed
    • 2 tbsp finely chopped ginger
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 red chilli, halved, deseeded and sliced
    • 3 tbsp Korma paste
    • 400g bag fresh spinach
      Spinach

      Spinach

      spin-atch

      Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

    • 4 tomato, chopped
      Tomato

      Tomato

      toe-mart-oh

      A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

    • small bunch coriander, chopped

    For the pastry

    • 270g pack filo pastry (6 large sheets)
    • 50g melted butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tsp black mustard seed

    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.

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    Comments, questions and tips

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    geezo
    28th Aug, 2016
    5.05
    This is gorgeous!really nice way of using up leftover potatoes & curry paste!I'm sure it would work just as well with other pastry!
    nazmataz
    15th Sep, 2015
    5.05
    I like this with a bit more spice and with puff pastry. Also very easy to make
    mayasounds
    16th Mar, 2015
    5.05
    This came out fantastic given how simple it really is. I crave this all the time now and make it regularly. I did use a spicier curry paste and left out the ginger and one of the chillies last time - so make sure to adjust your seasoning to whichever paste you are using. Tikka masala works a treat. Also made one higher pie rather that two smaller ones, which I think I prefer.
    abeebuzz1993
    19th Feb, 2014
    Made these in individual portion sizes and served with quinoa. I replaced the butter with Vitalite to make them vegan and they were delicious!
    bsbdesja
    23rd Nov, 2013
    This is a really lovely recipe. I only cooked with filo pastry once before but the pies both came out perfectly! I sprinkled black onion seeds on one, and yellow mustard seeds on the other for a pretty contrast. Surprisingly filling (no doubt due to the butter content) and really delicious. Making again for sure :)
    Tanjamc
    14th Sep, 2016
    Butter is not what fills you up, it's carbohydrates, ie the potato and pastry!
    Jenneil1
    26th Sep, 2013
    5 stars. Really enjoyed this pie, made 1 big one. Only thing I'd say is maybe add 4 tablespoons of korma paste. Will be making again soon :)
    Nancy54321
    8th Jul, 2013
    was really nice and easy to make, even nice eating the leftovers cold the next day, goes really well with the mango chutney and raita and a salad on the side, will defo make again.
    cobhrai
    1st Jul, 2013
    yummy put boiled eggs in for protein worked really well!!
    the_owen
    30th Apr, 2013
    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!

    Pages

    shinobidef
    16th Jul, 2015
    I only have a 23cm loose bottomed tin - does anyone know how I'd adjust the cooking time/ingredients?
    jeane
    20th Oct, 2014
    Can I freeze this?
    goodfoodteam's picture
    goodfoodteam
    7th Nov, 2014
    Hi there thanks for your question, yes this recipe freezes well.
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