Shopping list

• 250g potato, diced
• 1 Tablespoon oil
• 1 Onion, diced
• 250g Mushrooms, sliced
• 250G Spinach, washed
• 1 Jar Sharwood’s Korma Sauce
• 3 Tablespoons plain flour
• 500g Puff pastry
• 1 Egg for egg wash

Instructions

1. Pre-heat oven to 200°C.
2. Placed diced potatoes in water and cook for 10 minutes or until just cooked.
3. Heat the oil in a pan and cook the onions for two minutes, then add the sliced mushrooms and cook for a further three minutes.
4. Add the potatoes, spinach, and the korma sauce and simmer for five minutes.
5. Let the curry cool.
6. Grease a pie dish and line with puff pastry.
7. Add the cooled filling mixture. Brush the edges of the pastry with beaten egg. Then put a pastry top on, and press to seal the edge.
8. Trim edges and glaze the top with beaten egg.
9. Bake in a very hot oven, 200°C for 30 minutes or until golden brown.
10. Serve with salad.

Serve & Enjoy