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, questions and tips

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Comments (46)

carpet's picture

We thought this pie was fab. Its easy to make and has a nice starchy texture with a crunch on the outside. You could maybe add a few red lentils to the mix to up the protein content.

jarrestr's picture
5

Excellent! Easy and very, very tasty.

bean-208's picture

We don't use butter, but worked very well using a good quality olive oil.

kathrynhoughton's picture
5

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
5

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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