Bombay Potato & Spinach Pie

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Bake-O-Glide® AGA Splash Shield
Bake-O-Glide® AGA Splash Shield
AGA Bakers Paddle
AGA Bakers Paddle
18cm Stainless Steel Saucepan
18cm Stainless Steel Saucepan

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  • 1kg of Charlotte new potatoes, halved and cooked until tender
  • 3oz butter or olive oil
  • 2 onions, sliced
  • 1 tbsp cumin seeds
  • 1 tbsp mustard seeds
  • 2 tbsp chopped ginger
  • 2 red chillies, de-seeded and sliced
  • 3 tbsp korma curry paste
  • 400g bag of spinach, wilted and well drained
  • 4 tomatoes, chopped
  • Coriander, chopped
  • 1 packet of filo pastry
  • 2oz melted butter or olive oil
  • 1 tsp black mustard seeds


Heat the oil or butter and cook the onions for a few minutes, stir in the cumin, mustard seeds, ginger and chillies and fry until soft, and then stir in the curry paste.

Add the potatoes to the mixture and break them up lightly. Add the spinach, tomatoes and coriander then gently fold together.

Line a 28cm flan dish with 4 sheets of filo pastry, letting the pastry over-hang the sides of the dish. Spoon the filling into the case and fold the over-hanging pastry over the top. Scrunch the remaining pastry and place over the top. Brush with the oil or melted butter and sprinkle with the black mustard seeds.

Bake on the floor of the Roasting oven for approximately 30 minutes until golden brown and crisp.

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