Bombay potato & spinach pies

Makes 2 (each serves 4) Prep 40 mins Cook 35 mins unbaked

1.25kg large waxy potatoes, halved

85g butter

2 onions, chopped

1 tbsp each cumin seeds

1 tbsp black mustard seeds

2 tbsp finely chopped ginger

2 red chillies, deseeded and sliced

3 tbsp korma curry paste

400g spinach

4 tomatoes, chopped small bunch of coriander, chopped

FOR THE PASTRY

270g pack filo pastry (6 large sheets) 50g butter, melted, plus extra for the tin 1 tsp black mustard seeds

1 Heat the oven to 190C/170C fan/gas 5. Cook the potatoes in a pan of boiling salted water for 15 mins until tender. Melt the butter in a pan and fry the onions for a few minutes. Add the cumin and mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Add the curry paste.

2 Cook the spinach in the microwave for 5 mins. Drain and squeeze out as much liquid as you can, then chop up. Drain the potatoes and tip into the spice mixture, crushing into chunks. Toss in the spices. Season, then add the spinach, tomatoes and coriander.

3 Unroll the pastry and brush two 20cm loose-bottomed cake tins with butter. Brush the first sheet of pastry with butter and lay across the tin so it hangs over the side. Do the same with another sheet to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Repeat with the other tin and remaining pastry.

4 Divide the filling between the tins and fold up the overhanging pastry so it covers the filling. Brush generously with the remaining butter and sprinkle over seeds. Bake for 35 mins until golden and crisp.

PER SERVING 386 kcals, fat 18g, saturates 9g,

carbs 51g, sugars 6g, fibre 5g, protein 9g, salt 0.9g