Sweet Potato and Spinach Curry Hand Pies

Flaky puff pastry filled with a flavorful sweet potato and spinach curry, perfect for a satisfying lunch or snack. Served with cool raita.

Prep Time

15 minutes

Total Time

45 minutes

Calories

698 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.61/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Indian

Cooking Style:

Baking

Ingredients

Servings

1mediumSweet Potato(Peeled and diced into 1/2 inch cubes)

£0.60

5ozSpinach(Fresh spinach, roughly chopped)

£1.20

2sheetsPuff Pastry(Frozen, thawed according to package directions)

£2.50

0.5mediumOnion(Finely chopped)

£0.15

2clovesGarlic(Minced)

£0.10

1inchGinger(Grated)

£0.20

2tspCurry Powder

£0.10

0.5tspTurmeric

£0.05

0.5tspCumin

£0.05

0.3tspChili Powder(Adjust to taste)

£0.05

0.5cupCoconut Milk

£0.40

0.3cupVegetable Broth

£0.10

2tbspOil(Vegetable or Coconut Oil)

£0.05

to tasteSalt

to tastePepper

1Egg(For egg wash (optional))

£0.25

0.5cupYogurt(Plain Greek Yogurt (for raita))

£0.30

0.3cupCucumber(Diced small (for raita))

£0.20

1tbspMint(Chopped (for raita))

£0.15

Total Cost

£6.45

£1.61 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.
Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
3.
Add garlic and ginger and cook for another minute until fragrant.
4.
Stir in curry powder, turmeric, cumin, and chili powder. Cook for 30 seconds, stirring constantly.
5.
Add sweet potato and stir to coat with the spices. Pour in vegetable broth and coconut milk. Bring to a simmer, then reduce heat and cook until sweet potato is tender, about 15-20 minutes, stirring occasionally. If the mixture gets too dry, add a little more broth.
6.
Stir in spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
7.
While the filling is cooling, prepare the raita: In a small bowl, combine yogurt, cucumber, and mint. Season with salt and pepper to taste. Refrigerate until ready to serve.
8.
On a lightly floured surface, unfold the puff pastry sheets. Cut each sheet into 4 equal squares (or desired shapes).
9.
Spoon about 1/4 of the sweet potato and spinach mixture onto the center of each puff pastry square.
10.
Fold the pastry over to form a triangle or rectangle, pressing the edges firmly to seal. You can use a fork to crimp the edges for a better seal.
11.
In a small bowl, whisk the egg (if using) for the egg wash. Brush the tops of the hand pies with egg wash (this will give them a nice golden color).
12.
Place the hand pies on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.
13.
Let cool slightly before serving. Serve warm with a dollop of raita.

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My Notes

Nutrition Information

Nutrition per serving (300g)

698 kcal / 2920 kJ

Carbs

57g

22% of RDA

Fat

47g

67% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

16 g

18% of RDA

Sodium

412 mg

18% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For a richer flavor, use full-fat coconut milk.

Add a pinch of garam masala to the curry filling at the end for extra warmth.

If you don't have fresh spinach, you can use frozen spinach, thawed and squeezed dry.

Make sure the filling is not too wet before adding it to the puff pastry, otherwise the pastry will become soggy.

For a vegan option, skip the egg wash and use plant-based yogurt for the raita.

Cooking Equipment

Oven

Stove

Large Skillet

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use full-fat coconut milk.

Add a pinch of garam masala to the curry filling at the end for extra warmth.

If you don't have fresh spinach, you can use frozen spinach, thawed and squeezed dry.

Make sure the filling is not too wet before adding it to the puff pastry, otherwise the pastry will become soggy.

For a vegan option, skip the egg wash and use plant-based yogurt for the raita.

Sweet Potato and Spinach Curry Hand Pies

Ingredients

Instructions