0 Stuffed Spinach Recipe

I love to eat spinach whether it be in a salad raw or cooked in a curry or dhal or stuffed like this recipe here.

My stuffed spinach recipe is very easy to make, once you have cooked the filling the stuffing of the spinach and further cooking is simple and takes no time at all. Spinach cooks very quickly so there is not much waiting for the finished dish once you have stuffed the spinach.

I use a spiced lamb mince filling and serve it with freshly cooked Basmati rice, it tastes wonderful with but you can serve this with potatoes or side of your choice.

Ingredients for Jeenas Stuffed Spinach Recipe
1/4 Onion (diced)
1 Medium Leek (diced)
1 Medium Tomato (tomato)
Few Drops Worcestershire Sauce
Lean Minced Lamb
Bag Fresh Spinach Leaves (washed)
1 tsp Paprika
1 tsp Cumin Powder
1 tsp Coriander Powder
1/4 -1/2 tsp Dried Thyme
Pinch Ghormeh Sabzi or Dried Methi/Coriander
Salt and Pepper to Season
4-6 Mushrooms (diced)
1 Garlic Clove (crushed)

Note...you can add 1/2 - 1 tsp of Chiili powder for a little extra spice is you desire.

Picture of freshly washed spinach leaves.

Picture of spinach leaves ready to be rolled up and stuffed with lamb.

How to make Jeenas stuffed spinach recipe

How to make the filling..

Pour a little oil in a large pan and cook the leeks, onions and tomato until they start to soften.

Add the garlic, stir well.

Add mushrooms.

Add all of the dried herbs and spices, stir well.

Add minced lamb and Worcestershire sauce salt and pepper to season, stir well.

Cook until the mince has browned.

How to stuff the spinach..

Take a large piece of tin foil and lay it out flat.

Take the spinach leaves and lay them flat on top of the tin foil.

Make sure that the leaves over lap one another and that there are no gaps.

Make sure there is plenty of spinach on top of the tin foil, spinach cooks very quickly and wilts easily so you need to have a good amount of spinach.

Spoon the lamb mince filling into the corner of the spinach.

Leave space at the edges.

Do the same all along the spinach remembering not to place the filling near the edges.

Carefully start to roll up the spinach leaves using the tin foil.

Once you have rolled the spinach enough to where it touches underneath gently lift the tin foil away a little.

Roll the spinach up so that the tin foil is not in the centre of the spinach roll.

Twist the ends and place onto a long baking tray.

Pour some hot water onto the oven tray.

Place into a hot oven at 180C for 10 -15 minutes.

Once cooked slice into sections and serve with rice or potatoes.

Enjoy this delicious stuffed spinach recipe.

0 Vegetable Curry Pasty Recipe

I cooked these delicious perfect curry pasties as a snack but they turned into a meal, why?.....Because we ate so many that we all were so full up we did not need to cook any tea later on!

My curry pasty recipe is vegetarian. I use only a few vegetable ingredients which compliment each other very well, that with the combination of spices and my perfect pasty pastry recipe just makes these delicious little delights taste fantastic.

It is a really simple recipe to cook and you can even cook the curry filling a few hours before the pastry as it will heat through in the oven whilst cooking the pasties.

Ingredients for Jeenas Vegetable Curry Pasties Recipe
1/2 Onion (finely diced)
1 Small Red Pepper (diced small)
2 Large Mushrooms (diced small)
2-3 Potatoes (diced and boiled until soft in lightly salted water)
1 tsp Tomato Puree
1/4 tsp Garam Masala
1/4 tsp Turmeric
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Chilli Powder (optional)
Salt and Pepper to season
Jeenas Perfect Pasty Pastry
1/2 Egg Cup Full Water (only use more if needed)


Picture of boiled diced potatoes ready for curry pasty filling.



How to make Jeenas Curry Pasty Recipe

How to make the filling...

Gently fry onions in some oil.

Add red peppers.

Add all of the spices.

Simmer and stir well.

Add tomato puree, stir well.

Add mushrooms and a little of the water, stir well.

Do not add too much water as you want a thick filling not a runny watery one.

When all the vegetables have softened stir the cooked potatoes into the curry filling.

How to make Jeenas curry pasty

Take a small portion of the pasty pastry recipe.

Roll out the pastry into a long rectangle.

Place some of the curry filling into the corner of the rolled out pasty pastry.

Fold over the curry filling and seal the edges by dipping your fingers in water around any edges of the pasty.

There are various ways to make your pasty from the pastry.

See below.

Place onto a greased and floured baking tray.

Brush with oil and place into a hot oven at 200C for 10-15 minutes.

After 10-15 minutes take the tray from the hot oven and brush again with oil.

Place tray back into the oven for about 10 minutes or until the pasties turn golden brown.

Once cooked you can eat the curry pasties hot or cold.

Enjoy Jeenas delicious vegetable curry pasty recipe.