This is fantastic! I've made it several times now and I love it more each time. I use Pataks Korma Curry sauce and way more than the recipe calls for - 12oz of the 15oz jar and pass the rest around the table! RAPID THAW FILO - snip ends of package, wave 30 seconds power 3, flip, 30 seconds more on power three, cover package with plastic wrap and let sit 30 minutes while you make the rest. SPINACH - remove potato halves from water when done, put in spinach and stir just 20 seconds, dump into strainer, cool, squeeze out water with hands, chop. I toss everything but the potatoes in a huge bowl and fold the potatoes in last.
Bombay Potato and Spinach Pies
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- 2 3/4 pound(s) Yukon Gold Potatoes, halved
- 1 stick(s) butter
- 2 onions, chopped
- 1 tablespoon(s) cumin seeds
- 1 tablespoon(s) black mustard seeds
- 2 tablespoon(s) ginger, finely chopped
- 1-2 red chilies, halved, seeded, sliced
- 3 tablespoon(s) korma or biriyani paste
- 1 pound(s) fresh spinach
- 4 small tomatoes, chopped
- 1 bunch(es) cilantro, chopped
- 1 package(s) filo pastry dough (6 sheets)
- 1 teaspoon(s) black mustard seeds
- 1. Heat oven to 375. 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.
- Serve with 'Tomato, cucumber & coriander salad'
This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.
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