Bombay Potato Pie

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Bombay Potato Pie
This has become a family favourite when entertaining and the recipe is enough to make two large pies, so either make when there are lots of mouths to feed or put one in the freezer. It freezes well. I have seen other recipes similar to this one but to my mind this is the best! Obviously, alter the amount of chilli to taste, this recipe I would describe as medium hot. This is good as a vegan or vegetarian dish for a main course but obviously substitute the melted butter for vegetable oil.
Course Main, Side Dish
Cuisine baked, Vegetable
Prep Time 40 minutes
Cook Time 35 minutes
Servings
small party portions
Ingredients
Course Main, Side Dish
Cuisine baked, Vegetable
Prep Time 40 minutes
Cook Time 35 minutes
Servings
small party portions
Ingredients
Instructions
  1. Heat oven to 190C/170Cfan/375F/Gas 5. Grease either two sandwich tins or two square tray bake tins.
  2. Put potatoes in a saucepan with enough water to just cover, bring to the boil and simmer until soft.
  3. Melt 85g/3oz of the butter and cook the onions until soft.
  4. Add the cumin, mustard seeds, ginger and chillies for a few minutes.
  5. Add the curry paste and cook to bring out the flavour.
  6. Cook the spinach in a microwave or in a saucepan on the hob until the spinach is wilted. Drain well, squeezing out the excess moisture and then chop.
  7. Drain the potatoes and crush to break them up without turning them into mash.
  8. Add the spinach, potatoes and the tin of tomatoes to the curry mixture and salt well. Add in the chopped coriander.
  9. Melt the rest of the butter to brush the pastry to keep from drying out. Lay the sheets around and over the tins to form a pastry base but allow them to hang over the sides.
  10. Spoon the mixture into the tins in equal quantities and bring the overhanging pastry over the top to cover the filling. Brush with butter and sprinkle with mustard seeds.
  11. Bake for 35 minutes approx. until the pastry is golden brown and crisp. Can be served hot or cold and very good with salad.
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