MyInspiration Feel The Difference Range
Serves 2 – Ready in an hour
3 medium sized
potatoes peeled and chopped
1” cube fresh ginger finely chopped
3 cloves garlic finely chopped
2 tsp red chili flakes
1 onion finely chopped
2 tbsp tomato paste
2 tsp black mustard seeds
1 tsp curry powder
1 tsp turmeric
1 tsp Garam Masala
¾ cup passatta (pureed tomatoes)
2 packed cups of fresh spinach (washed)
1 can chickpeas (about 1 ¾ cups) drained and rinsed
200g ready made puff pastry (I use Jus Rol)
defrosted in advance and cut into 4 slices
Start by preparing the potato, just add the
chopped potatoes to a pan of boiling water and cook
for 7 minutes, drain and set aside.
Preheat oven to 180 degrees celcius (356 degrees
Fahrenheit) and pre-heat a large baking tray.
To make the filling, add the ginger, garlic,
chili flakes, half the chopped onion and the tomato
puree to a food processor (or use a hand blender)
and pulse until smooth.
Add 2 tbsp water to a deep sauce pan over a
medium heat and add the mustard seeds, curry powder,
turmeric, garam masala and the rest of the chopped
onion and cook for 2 minutes, add the paste from
step 2 along with the chickpeas and mix this
together to make sure everything is nicely coated
before adding in the potato, grab a potato masher
and mash the chickpeas and potato slightly to break
them down which will thicken up the filling, then
add the passatta and spinach and give this a good
stir and cook until the spinach wilts, about 2
minutes, turn off the heat.
On a lightly floured surface, roll out each slice
of pastry into a rectangle shape approx 3″ long by
1.5″ wide, then spoon roughly 3 – 4 tbsp worth of
the filling down the centre of 2 of the pastry
slices, then carefully top each with another pastry
slice, then fold the edges of the bottom slice of
pastry over the top slice edges and pinched together
to seal, transfer to the pre-heated baking tray.
Using a sharp knife, gently score the top of both
pastry slices about 4 small incisions and pop in the
oven for 15 – 20 minutes or until the pastry is
lovely and golden.
You are undoubtedly going to have some left over
filling, I just served this alongside the pie and
added a little side of chopped cherry tomatoes and
cucumber with a mint tahini dressing (2 tbsp tahini
mixed with 2 tsp mint sauce and 2 tbsp water).