{"id":26121,"date":"2022-03-18T12:15:05","date_gmt":"2022-03-18T11:15:05","guid":{"rendered":"https:\/\/bake-street.com\/?p=26121"},"modified":"2026-04-08T12:25:28","modified_gmt":"2026-04-08T10:25:28","slug":"savoury-curried-potato-and-spinach-pie","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/savoury-curried-potato-and-spinach-pie\/","title":{"rendered":"Savoury curried potato and spinach pie"},"content":{"rendered":"

Today I bring you a recipe, a little laborious I’m not going to lie to you, but which I assure you will enjoy a lot. This is a Savoury curried potato and spinach pie<\/strong>\u00a0which, when you see its name, may not attract much attention. But I guarantee you will love it, not only for its outside, but also for the amazing taste of its filling.<\/p>\n

I am in love with P\u00e2t\u00e9 en Cro\u00fbte<\/strong><\/em> and everything that has to do with this type of savoury pastry or pastry wrapped in decorated dough. I’ve been fascinated by them for a long time, I just haven’t been able to delve into them as much as I would have liked. Some time ago I left you with my first p\u00e2t\u00e9 en cro\u00fbte, with an impressive vegetable and meat filling<\/strong><\/a>.<\/p>\n

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I still have a lot to learn, perfect and improve. It is a very technical world that requires a lot of practice<\/strong> and many elaborations to achieve good results. In addition to a very careful and meticulous work in every step and detail.<\/p>\n

As for me, I am already doing my first tests, and I have bought two books (one of them relatively recently) and I am studying them in depth. When I have more knowledge on the subject, I will go into more depth and I will write more about, of course.<\/p>\n

The pie that I leave you with today is a pie that when it comes to eating it can remind us of an empanada<\/strong><\/a>, due to the texture of the dough (although this one is much more delicate) and the way it is made. A dough is wrapped around a filling and decorated (in this case, the process of decorations is much more laborious than in a Galician empanada). But I love decorating, making crafts and creating things that can be eaten afterwards. That’s why I’ve been looking for a recipe of this kind for a long time and, at last, I can give it to you.<\/p>\n

\"Savoury <\/picture><\/div>\n
Savoury curried potato and spinach pie.<\/h5>\n

To make the formula for this dough I decided to mix or combine two of the doughs that I have already left on the blog; p\u00e2t\u00e9 en cro\u00fbte<\/strong><\/em><\/a> and empanada<\/strong><\/em><\/a>. For this savoury pastry I needed a dough that would keep its shape, but would be easy to work with so that I could model it. I was very tempted by the empanada dough, but I decided to combine it with the p\u00e2t\u00e9 dough to achieve a more delicate and soft dough. Really liked the result.<\/p>\n

I do recommend that you do not skip any of the steps that I detail because each and every one of them has a reason to achieve the desired and expected result. Also warn you that this type of preparation is not suitable for making in a hurry, because it will surely turn out badly. You will need two days to make it because the pie, once filled, must rest overnight in the fridge.<\/p>\n

The filling.<\/h5>\n

This type of pastry allows for an infinite number of fillings, the important thing at this point is to work with a filling that does not release liquids or add a lot of moisture to the dough. Ideally, in many cases, it should be previously cooked, to avoid this. In addition, we need a filling that we can “shape”. Typical empanada fillings would also work very well in this type of pie.<\/p>\n

I love curry, and curry with potatoes and spices<\/strong>. That’s why I chose this filling, which I combined with some fresh spinach<\/strong> to add juiciness, freshness and colour.<\/p>\n

I know that the cut of the pie is reminiscent of a moist Spanish potato omelette (tortilla de patatas espa\u00f1ola<\/em>) … But it has nothing to do with it, I assure you!<\/p>\n

\"Savoury <\/picture><\/div>\n
Decoration for the pie.<\/h5>\n

Here I must make a special mention to the person who inspired me to make these pies, Kanstantsin Larkou<\/strong><\/a>. I came across his pies thanks to Pinterest, looking for this type of elaborations, and from there to his Youtube channel. It’s true that he doesn’t share the recipes themselves, but shows in a few minutes how he makes his pies.<\/p>\n

I loved them, I found them really elegant and delicate. In fact, I was fascinated by this design and tried to replicate it<\/strong><\/a> by adding a few more details.<\/p>\n

This is where my dear and admired Julie Jones<\/strong><\/a> comes in, a wonderful woman who has a wonderful elegance and creativity when it comes to her cakes. Her designs have inspired many people and, in this case, me too. From here I send you lots of love!<\/p>\n

I’m not going to deny that the decorative process requires time and a lot of love, but if you like cooking, creating, crafts and transferring your emotions and feelings to everything you do, you will undoubtedly enjoy it a lot. A lot.<\/p>\n