Indian potato pie

Indian potato pie

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(20 ratings)

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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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kathrynhoughton's picture
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I made this tonight with my new food processor. It is really lovely. Have some left for cold with lunch tomorrow. We had chicken as a side with it as are not vegi.

mumlig's picture

I made this for a party -went down really well ,in fact, didn't have any left for the next day!!

sonali80's picture
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I made this for friends one Sunday and it was lovely and easy to make.

I didn't use as much filo as the recipe required though, but definitely will use more next time.

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