Spiced spinach & potato pasty pies
Samosa meets pasty in this hybrid bake, ideal for using up cooked or raw veg from the back of the fridge. The day after Sunday lunch, you could even try spicing up your leftover veggies and mashing them up to make the filling.
MAKES 4 PREP 30 mins COOK 1 hr EASY V
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
1/4 tsp turmeric
500g block shortcrust pastry (see tip, right)
plain four, for dusting
mango chutney or lime pickle, to serve
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