Sweet potato, Spinach & Mushroom Pie

Sweet potato, Spinach & Mushroom Pie

Prep Time

20 mins

Cook Time

25 mins


  • 2 medium sized sweet potatoes
  • 1 tablespoon rapeseed oil
  • 250gms baby spinach leaves
  • 250gms shitake mushrooms
  • 10 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp turmeric
  • 1 tin coconut cream
  • Red chilli to serve
  • Salt to taste
  • 1 egg for brushing (Vegan alternative – 3 tablespoons milk + ½ tsp turmeric)
  • 250gms readymade puff pastry


  1. Pre heat your oven to 180C
  2. Scrub the sweet potatoes well, chop into cubes, drizzle with a little oil and air fry for 10-15 ins until soft and cooked or bake in the oven at 180C for about 20 minutes
  3. In a large pan, heat 1 tablespoon rapeseed oil, add the mustard seeds and when they start to pop, add the cumin seeds & curry leaves
  4. Chopped the mushrooms and then add them and cook well.  When the mushrooms are cooked, add the spinach leaves and allow to wilt, add the cooked sweet potato
  5. Finally, pour over the coconut cream, add turmeric and salt to taste
  6. Simmer on a low heat
  7. Pour the mix into an oven proof dish
  8. Roll out your pastry to cover your oven dish and press to seal the edges, add a cut out pattern if you like
  9. Brush the pastry with egg wash
  10. Bake in the oven at 200C for about 20-25 minutes until the pastry is golden