Mushroom Potato & Spinach Curry Pie

Mild vegetable curry encased in pastry. 

  • 20 20 mins Preperation
  • 30 30 mins Cooking
  • 4 Servings

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


    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.

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