Mushroom Potato & Spinach Curry Pie
Mild vegetable curry encased in pastry.
-
20
20
mins
Preparation
-
30
30
mins
Cooking
-
4
Servings
Shopping list
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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
- Pre-heat oven to 200°C.
- Placed diced potatoes in water and cook for 10 minutes or until just cooked.
- 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.
- Add the potatoes, spinach, and the korma sauce and simmer for five minutes.
- Let the curry cool.
- Grease a pie dish and line with puff pastry.
- 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.
- Trim edges and glaze the top with beaten egg.
- Bake in a very hot oven, 200°C for 30 minutes or until golden brown.
- Serve with salad.
Serve & Enjoy