Indian potato pie

Indian potato pie

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(21 ratings)

By

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Cooking time

Prep: 30 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Serves 6

This impressive vegetarian pie is really versatile - it tastes great hot, warm or cold, so you can make it well ahead

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
350
protein
8g
carbs
64g
fat
8g
saturates
3g
fibre
6g
sugar
7g
salt
0.46g

Ingredients

  • 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 pack filo pastry
  • ½ tsp poppy seeds

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Method

  1. Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really
  2. Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.
  3. Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, 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. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.
  4. Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. Serve either hot or at room temperature with lemon wedges.

Recipe from Good Food magazine, January 2011

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Comments

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usyins1804's picture
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Made this last night and will be eating it for the next 3 days as there's only two of us; but that's no chore - it's a pretty delicious pie. Followed the recipe ingredients almost to the letter; although I blended the garlic/chilli/ginger with a little water to make a paste before adding & added a little extra salt to taste - and only added lemon juice 'to taste'. Worst bit: layering the filo pastry! Best bit: eating it, without a doubt! Would make again and would recomment trying.

KraftyKook's picture

Delicious, we don't like really spicy food so this recipe was just right for us. I served it with mushy peas and baked beans - well it was the only thing in the cupboard! Plenty left over for lunch tomorrow as there's only four of us. Think I overcooked the potatoes too but didn't deter from flavour or enjoyment.

jskrzyp's picture

Really tasty, and managed to make it without a cake tin! We had it with fish and roasted veg but would be great as a larger buffet.

hannahbanana78's picture

Could anyone tell me what sort of size to slice the potatoes?

sarahread1's picture
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Added more spice as suggested by others as well as some salt and pepper and it went down a treat as part of my buffet. I'm rubbish with pastry but ready made filo worked well, was easy and looked good even with my poor skills!

vernonlevy's picture
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I slightly modified this recipe to make it vegan friendly. I used olive oil instead of butter. Jus Roll pre made pastry is vegan.

I took the pie to a pie flash mob meeting along with a range of high quality pork pies from a great butcher in Bedale.

The vegan pie was unanimously voted pie of the meeting. I was very proud but also very surprised that avowed meat eaters would vote that way.

vernonlevy's picture
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This recipe can be converted to vegan by using Jus Roll pastry and using olive oil instead of butter.

The filling tastes awesome.

odaodile's picture

..continued;
What I most love with this potato pie is that it can be prepared beforehand. It will be more than enough to deal with before serving..

(I laid out my comment in a tidy way, but the comment-frame doesn't allow that, and just squeese it all together.. sorry).

odaodile's picture

Annie, thanks for sharing, the party potencial!

I need side dishes for the(vegetarian) menu, on my daughters confirmation day.
-We are expecting about 30 guests.

I am planning a buffet with various delicatessen; (but I have to keep it simple since I am a novice, as a hostess for many people)

-a self composed and well tried out coconut hot asian veg.'chicken' casserole, served with rice,(and fresh white bread).

-veg./soya meatballs in a spicy tomato sauce, with 2 different green salads, aioli.

-other dips/sauces?

-and are thinking of 2-3 of these potato pies. (??.. the amount)
Since I mean it to be a potato side dish, I am a little unsure about all the indian spices.. should I be?
-What could I(partly) replace them with, for a savory, but more neutral taste? Or will it go well with most foods as it is?

Please, suggestions anyone? I would be very grateful..

Pynner's picture

We love this pie. I usually put a couple of layers of leftover bolognese sauce in it. To give it a spicy indian flavour add some chili, cumin and corriander or just curry powder or paste.

meena_meow's picture
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Very nice only thing I'd change is leave out the lemon didn't like the tang it give

helen_mcp's picture

I was a bit sceptical about whether this would look anything like it does in the recipe, but shouldn't have worried - it was fab! I do agree that it needs more spices though, so would add in a little bit more next time.

miranda103's picture

Any ideas what I could serve this with?

jarrestr's picture
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Sorry but didn't read comments until tonight. Made the pie and then
froze it, let it defrost and then cooked it. It is really disappointing to have a recipe that you know you can freeze but are not certanin when. Happens too often. I froze it in the tin. It is really an easy reciipe and very tasty.

raspberry12's picture
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This is certainly a winner for midweek dinner in our house by both adults and kids. Slightly time consuming to assemble but definitely worth the effort. We serve with a mint and yoghurt raita.

rubyandlucyrecipes's picture
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Delicious, great recipe. I really love it. The family all enjoyed it. We added some mint sauce on top, which went down well. Would definitely recommend it.

debbieannemiles's picture

Do you freeze this before or after cooking, I would like to make this and freeze it, as my future Son-in-law is a veggie. and as they live a fair distance away, I never know until short notice when they are going to arrive.It would be good to have one ready for him, also do you know if you have to defrost it or cook or reheat from frozen

brontie's picture
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I made 4 of these for my daughter's evening buffet at her wedding and they were brilliant.

mariabudgen's picture
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Excellent recipe, esp when catering for vegans, although the non vegetarian/vegans enjoyed it too. To make it vegan, I just used "PURE" spread rather than butter. I also noted that some feedback said it needed more spice so I was generous with the spice quantities. I was concerned that I'd overcooked the potatoes, as when I went to mix them with the other ingredients and fill the pastry, they broke up a lot but it really didn't matter. Looked impressive to serve, and tasted great.

sammarlowuk's picture

I cooked my pie and want to freeze it. Any freezing and reheating tips? It looks awesome!

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