Golden, flaky pastry wrapped around a warmly spiced chickpea and spinach filling makes these savoury pies very difficult to resist. A spoonful of mango chutney brings a little sweetness, while the crisp pastry gives a lovely contrast to the soft, savoury filling inside.

🌶️ Spice & Dipity Medium Curry Powder gives the filling plenty of rounded curry flavour without too much heat. These pies are a brilliant way to show that a curry blend can do far more than make a curry — serve them hot for supper, pack them for lunch, or make smaller versions for sharing.

🧾 Ingredients

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 1½ tbsp Medium Curry Powder
• 400g tin chickpeas, drained
• 150g baby spinach
• 2 tbsp mango chutney
• 320g ready-rolled puff pastry
• 2 tbsp plant milk, for brushing

👩‍🍳 Instructions

1. Soften the onion in oil, add curry powder and cook for 30 seconds.
2. Add chickpeas and spinach and cook until the spinach wilts. Stir in chutney and cool.
3. Cut pastry into rectangles, spoon filling onto one half and fold over. Seal the edges.
4. Brush with plant milk and bake at 200°C/180°C fan for 20–25 minutes until golden.

⏱️ Timings

Prep: 15 minutes | Cook: 30 minutes | Makes: 4 large pies

🍽️ Serving Suggestions

Serve warm with salad, chutney or spiced tomato relish.

✨ Why This Recipe Works

The flaky pastry contrasts with the soft, warmly spiced filling and makes the blend useful far beyond a standard curry.

🌶️ Try It With

Chaat Masala makes a lively finishing sprinkle just before serving.

🍽️ More Recipes Using Medium Curry Powder

• Chicken & Mango Curry
• Beef Keema Loaded Potatoes
• Coconut Prawn Rice
• Roast Squash & Lentil Soup
• Spiced Cauliflower Cheese

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Shop Medium Curry Powder.

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