Tibetan Pie Recipes

Ingredients :

1 quantity Wholemeal Pastry

Filling :

6 medium potatoes, washed but not peeled, cut into large pieces

500g frozen spinach

1 large onion, chopped

4 tbsp chopped fresh mixed herbs (mint, thyme, parsley, oregano, marjoram)

1/2 tsp coarsely ground black pepper

1 tsp salt - optional

1/4 tsp nutmeg

1 tsp curry powder

2 tbsp margarine

Method :

Cook spinach in saucepan until excess water has evaporated. The spinach should be fairly dry. Boil potatoes until tender. Drain and mash potatoes roughly so that some pieces remain. Add spinach, onion, herbs, spices and margarine. Cut pastry into two (2/3 and 1/3). Roll out larger pieces to cover base and sides of pie dish. Spoon filling onto pastry, brush pastry edge with a little water. Roll out smaller piece of pastry. Place on top of filling. Pierce the top of the pastry with a fork. Trim the pastry to side and pinch the edges of pastry together. Bake for approximately 45 minutes or until lightly browned.

Keep pastry cool in the refrigerator while preparing the filling, this prevents the pastry from becoming soggy when you add hot filling.

Serves 4 - 6

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