1. Heat the oven to 190C / 170C fan / gas mark 5.
2. Add the oil to a large pan and a teaspoon of the mustard seeds. Fry until they begin to pop, and then add the onions and fry for a few minutes until soft.
3. Add Shemin’s Curry Paste with a splash of water so the mixture doesn’t get too dry and stir with the onions for 2-3 minutes. Then add the chopped tomatoes and cook for about 7 minutes.
4. Whilst the mixture is cooking, put the spinach in a bowl, cover with cling film and put in the microwave until it has wilted (about 2 minutes). Drain any excess liquid from the wilted spinach.
5. Ensure your potatoes are boiled and properly drained so they have no excess water. (TIP: After you drain the boiled potatoes put them back on the hob for about a minute so any excess water evaporates). Once drained mash roughly with a fork.
6. When the sauce is ready, add the boiled potatoes, wilted spinach, chopped coriander, lime juice and salt to taste. Stir together carefully to ensure your potatoes don’t mash up completely.
7. Cover a baking tray (circular if you have one) with baking parchment and brush the top with oil. Unroll the pastry and place one piece on the baking parchment in a diagonal and brush the top with oil. Add the second piece of filo paper in an alternate diagonal, so it creates a cross (x), and brush the top with oil. For the final two pieces repeat, but make an alternative cross (a plus sign +) ensuring you brush the top with oil between all layers.
8. Spoon half of the potato filling into the middle, and then fold up the filo paper that is overhanging, so it covers all the filling and makes a pie. Brush the top with oil and sprinkle the remaining mustard seeds on the top.
9. Repeat steps 7 and 8 to make your second pie.
10. Place in the oven and cook for 35 minutes or until golden.
Serve with raita and salad.