Veg Pasties!

Make a batch or two of these curried veggie pies to stash in the freezer for an easy lunch with salad, or warming starter

- By Barney Desmazery. Photographs by Danielle Wood

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

plain four, for dusting

mango chutney or lime pickle, to serve