Indian potato pie

Prep: 30 mins

Cook: 65 mins

Quite versatile, this savoury pie tastes great hot, warm or cold.

700g potatoes, sliced

400g sweet potatoes, sliced

1 onion, chopped

1 tbsp olive oil

1 tsp cumin seeds

2 garlic cloves, crushed

1 red chilli, finely chopped

1 thumb-size piece ginger, grated

1 tsp each ground cumin, coriander and garam masala

Pinch dried chilli flakes

200g frozen peas

Juice 1 lemon, plus extra wedges to serve

Small bunch coriander, chopped

25g butter, melted

275g filo pastry

½ tsp poppy or sesame seeds (optional topping)

Put the potatoes in a large saucepan of cold, salted water, then bring to the boil.

Lower to a simmer for 5 minutes, add the sweet potatoes and continue to cook for 8 minutes until just tender. Drain well.

In a large pan, fry the onion in the oil until soft, add the cumin seeds for 1 minute, then stir in the garlic, chilli and ginger with the remaining spices.

Cook for a further 2-3 minutes, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.

Preheat the oven to 190°C / 375°F / Gas mark 5.

Cut the filo sheets in half, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang.

As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel to prevent them drying out.

Spoon over the filling and press down lightly.

Cover with the remaining filo pastry, then fold up overhanging sides and scrunch up the pastry near the edges.

Poke several holes in the top of the pastry and brush with more butter.

Sprinkle with the poppy or sesame seeds if using.

Bake for 40-45 minutes until golden brown.

Serve either hot or at room temperature with chutney if you like.

Serves
6

Preparation Time
30 minutes

Cooking Time
65 minutes

Main ingredients
Dairy, Flour, Eggs, Vegetables, Chilli, Spice, Seeds

Recipe Type
Party Food, Entertaining, Pies

Cuisine
Indian

Special Info
Vegetarian

Level of Difficulty
Easy

Indian potato pie

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