potato and spinach pie

Let’s get cooking!

• Step 1 of 2

  Prep the filling

  Peel and dice potatoes into 2cm cubes. Add to a pan of salted water, bring to the boil and simmer gently for 10 minutes. Drain, then leave to steam dry for a few minutes.

  Meanwhile dice the onion and fry in a heavy based pan over a medium heat, stirring frequently for 7 – 10 minutes until softened then add the spices and cook for a further minute. Add the potatoes to the pan, then the spinach and cook for 5 – 7 minutes until the spinach has wilted. Stir in the cream then remove from the heat and leave to cool.

• Step 2 of 2

  Fill the pie

  Preheat oven to 180^oC / Fan 160^oC / Gas 4.

  Line a pie dish with the shortcrust pastry, add the pie filling then top with the puff pastry. Crimp the edges together, then brush the top with beaten egg. Bake for 35 – 40 minutes until the pastry is cooked and golden brown.