Indian potato pie

Prep: 30 mins Cook: 1 hr, 5 mins

Easy

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

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal350
  • fat8g
  • saturates3g
  • carbs64g
  • sugars7g
  • fibre6g
  • protein8g
  • salt0.46g
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Ingredients

  • 700g potato, sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g sweet potato, sliced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp cumin seeds
  • 2 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 1 thumb-size piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp each ground cumin, coriander and garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • pinch dried chilli flakes
  • 200g frozen pea
  • juice 1 lemon, plus extra wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch coriander, chopped
  • 25g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 275g pack filo pastry
  • ½ tsp poppy seeds

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.

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Comments (46)

mariabudgen's picture
5

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!

sammarlowuk's picture

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

rachelghostheart's picture
3

was ok

orna1977's picture

Looks yummy. What type of potato did you use? I will be buying the ingredients tomorrow. Thanks

mistytwoshoes's picture
5

Made this for Saturday night supper and it was delicious. Did in fact add some sliced carrots when I cooked the potatoes (just to ensure we had our five a day!). Will certainly be making it again and adding other veggies too.

cherub-rock25's picture
4

This is a really really delicious recipe but I definitely upped the amount of spice and seasonings as it does lack taste without the added oomph! I also used black mustard seeds as a garnish instead of poppy seeds. Delish!

cazzafad's picture

Followed this recipe to the letter, but found it lacked taste. Won't be trying this again.

jmc123's picture
5

This is absolutely delicious!!! I make curry at least once a week using traditional indian recipes but I thought I'd try this for a change. I cranked up the amount of spice to suit our palates and this was a real winner. Great cold the next day too. I don't even like sweet potato but I do in this!!!

jstewart1989's picture

i like pie

kitchendemon's picture
5

Already been made twice to cater for a family party. We used oil instead of butter to cater for vegans and it was SCRUMMY!

sharonkumar's picture

This was very appetising and flavoursome, basically a giant samosa but a good twist with the sweet potato for a change. Went down well and am planning on making again soon.

cookpauline's picture

I'm probably being stupid to ask this, but presumably liz52 you cooked and then froze? Or do you freeze and then cook from frozen or thawed?

cookpauline's picture

I'm probably being stupid to ask this, but presumably liz52 you cooked and then froze? Or do you freeze and then cook from frozen or thawed?

jarrestr's picture
5

Made and froze pies following the recipe. There were no problems with the defrosting and they tasted delicious. I have two in the freezer now.

sparrow100's picture

I would like to hear if anyone has frozen this lovely looking pie as I would like to make it for my anniversary party as a main dish for the vegetarian guests. thanks

carolyndone's picture

Made this for my son and his girlfriend who is vegan. It's basically a giant samosa - you can use up any leftover filling and filo by making normal samosas.

wibble_uk's picture
5

I have made this several times and usually double up on the filling to make decent sized portions for evryone - definitely a winner!

afletc00's picture

As we are not veggies I replaced the white potatoes with lamb cooked in meat stock in the slow cooker, with the leftover gravy I added 2 tablespoons of mint sauce to serve over, absolutely fabulous!

amgmam's picture
5

delicious..has a really authentic asian taste with bonus of the filo top. I probably overcooked the potatoes but it didnt matter, would definately make again

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