Spinach and potato tarts

Indian inspired flavours and fluffy puff pastry come together in this mouthwatering appetiser. Recipe by Bill Granger.

Serves 6 as part of a spread.

Ingredients

800g new potatoes

2 tablespoons olive oil, plus extra to drizzle

1 teaspoon black mustard seeds

6 curry leaves

2 garlic cloves, chopped

2cm ginger, grated

200g baby spinach

325g packet ready-rolled all butter puff pastry

5 tablespoons Greek-style yoghurt

1 green chilli, sliced

½ teaspoon chilli flakes

Method

1. Preheat oven to 200°C. Put the potatoes in a large saucepan and cover with plenty of cold water. Bring to a simmer and cook for 12-15 minutes or until just tender. Drain in a colander and leave to cool for a few minutes. Put on a board and cut into bite-sized pieces.

2. Place a non-stick frying pan over a medium-high heat. Add the oil and, when hot, add the mustard seeds, curry leaves, garlic and ginger. Cook, stirring, until their aromas are released. Stir in the potatoes and season with salt, then fold through the spinach. Cook until the spinach is just wilted, then set aside.

3. Unroll the pastry onto a baking sheet lined with baking paper. Use a sharp knife to cut it into 6 equal squares, then mark a 1cm border around each one, being careful not to go all the way through to the base. Bake for 15 minutes, until cooked.

4. Spread a thick layer of yoghurt at the base of each pastry case. Pile the potato and spinach mixture on top. Scatter with the fresh and dried chillies, and drizzle lightly with olive oil. Return to the oven for 8-10 minutes, until golden.

Photo credit: Kristin Perers