Step 1
Preheat the oven to 220C fan-forced (240C conventional). Peel and chop the potatoes into 3cm cubes and place them in a large saucepan of salted water. Cover with a lid, bring to a boil and cook for 6 minutes or until just tender, adding the peas in the last minute. Drain and place in a 20 x 30cm roasting dish.
Step 2
Meanwhile, crush the garlic and cut the shallots and chilli into thin slices. Place in a small saucepan with butter over medium heat. Cook for 2 minutes, or until butter is melted and garlic is fragrant. Add the ginger, curry powder and chutney and mix to combine.
Step 3
Drizzle the butter mixture over the potatoes, add the spinach leaves and toss to coat. Cover the tray with puff pastry, crimping the edges. Brush with egg and sprinkle with mustard seeds. Using the tip of a sharp knife, make several diagonal slashes through the centre of the pastry to let the steam escape. Bake for 30 minutes, or until the pastry is golden and puffed.
Step 4
Chop the mint and mix it into the yoghurt. Serve the pie hot with a bowl of mint yoghurt on the side.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
