Saag Paneer Pie with Shortcrust Lid
Creamy spiced spinach with cubes of paneer under a golden lid, a vegetarian curry house pie with a gentle heat.
Made with Saag (spiced spinach) base and Shortcrust pastry. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.82 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan and fry the paneer cubes for 4 minutes until golden on most sides. Lift out and set aside.
4 min - 2
In the same pan, soften the onion for 6 minutes. Add your ready made saag spinach base (see the base recipe) and the garam masala and simmer for 8 minutes until thick.
14 min - 3
Stir in the peas, cream and paneer and cook for 2 minutes. The mixture should be thick enough to hold on a spoon. Tip into a 1.5 litre pie dish and cool for 20 minutes.
20 min - 4
Heat the oven to 200°C (180°C fan). Roll out your ready made shortcrust pastry (see the base recipe) to 5 cm wider than the dish and lay it over the filling.
- 5
Trim, crimp the edge, cut a steam hole and brush with beaten egg.
- 6
Bake for 30 to 35 minutes until golden and bubbling at the edges. Rest for 5 minutes.
33 min 20 s
Tips
- Fry the paneer first so it keeps its shape and does not go rubbery in the sauce.
- Reduce the saag until thick, as a loose sauce will make the pastry underneath soggy.
- Serve with a cooling cucumber raita and a squeeze of lemon.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 3 days. Reheat portions at 180C (fan 160C) for 20 minutes until steaming hot all the way through. The filling freezes for 2 months.
Questions
Can I use tofu instead of paneer?
Yes. Use firm tofu pressed for 15 minutes and fried the same way. It makes the pie dairy free in the filling, though the standard pastry contains butter.
Is it spicy?
Mild to medium, depending on your saag base. Add a pinch of chilli powder or a finely chopped green chilli for more heat.
Can I make it ahead?
Yes. Make the filling up to 2 days ahead and chill it, then assemble and bake on the day.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
