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I love to eat spinach whether it be in a salad raw or cooked in a curry or dhal or stuffed like this recipe here.

My stuffed spinach recipe is very easy to make, once you have cooked the filling the stuffing of the spinach and further cooking is simple and takes no time at all. Spinach cooks very quickly so there is not much waiting for the finished dish once you have stuffed the spinach.

I use a spiced lamb mince filling and serve it with freshly cooked Basmati rice, it tastes wonderful with but you can serve this with potatoes or side of your choice.

Take the spinach leaves and lay them flat on top of the tin foil.

Make sure that the leaves over lap one another and that there are no gaps.

I cooked these delicious perfect curry pasties as a snack but they turned into a meal, why?.....Because we ate so many that we all were so full up we did not need to cook any tea later on!

My curry pasty recipe is vegetarian. I use only a few vegetable ingredients which compliment each other very well, that with the combination of spices and my perfect pasty pastry recipe just makes these delicious little delights taste fantastic.

It is a really simple recipe to cook and you can even cook the curry filling a few hours before the pastry as it will heat through in the oven whilst cooking the pasties.

Ingredients for Jeenas Vegetable Curry Pasties Recipe
1/2 Onion (finely diced)
1 Small Red Pepper (diced small)
2 Large Mushrooms (diced small)
2-3 Potatoes (diced and boiled until soft in lightly salted water)
1 tsp Tomato Puree
1/4 tsp Garam Masala
1/4 tsp Turmeric
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Chilli Powder (optional)
Salt and Pepper to season
Jeenas Perfect Pasty Pastry
1/2 Egg Cup Full Water (only use more if needed)


Picture of boiled diced potatoes ready for curry pasty filling.



How to make Jeenas Curry Pasty Recipe