Indian potato pie

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

Recipe uploaded by

Good Food

20 ratings 5

Recipe by Good Food

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Tested

Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 1 hr 5 mins

Vegetarian, Low-fat, Super healthy

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
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.
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.
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.

PER SERVING

350 kcalories, protein 8g, carbohydrate 64g, fat 8 g, saturated fat 3g, fibre 6g, sugar 7g, salt 0,46 g

Recipe from Good Food magazine, January 2011.

Latest comments and suggestions

Results 21-40

Serious Eats

28 February 2012

Serious Eats rated and commented on this recipe

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!

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fiona

01 April 2012

fiona rated and commented on this recipe

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.

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leilaleila

26 May 2012

leilaleila rated this recipe

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Mrs piggy

02 June 2012

Mrs piggy commented on this recipe

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

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Rachel

13 June 2012

Rachel rated and commented on this recipe

was ok

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Sammie

21 July 2012

Sammie commented on this recipe

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

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Sammie

21 July 2012

Sammie commented on this recipe

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

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Maria Budgen

05 August 2012

Maria Budgen rated and commented on this recipe

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.

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Annie

03 September 2012

Annie rated and commented on this recipe

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

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Debbieanne

27 September 2012

Debbieanne commented on this recipe

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

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Ruby and Lucy's recipes

13 November 2012

Ruby and Lucy's recipes rated and commented on this recipe

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.

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Raspberry12

21 November 2012

Raspberry12 rated and commented on this recipe

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.

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liz52

28 November 2012

liz52 commented on this recipe

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.

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vipgirl

07 December 2012

vipgirl rated this recipe

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Alice

14 December 2012

Alice commented on this recipe

Any ideas what I could serve this with?

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VegNell

29 December 2012

VegNell commented on this recipe

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.

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Meena_meow

22 January 2013

Meena_meow rated and commented on this recipe

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

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pynner

12 March 2013

pynner commented on this recipe

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.

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OdaO

26 March 2013

OdaO commented on this recipe

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..

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OdaO

26 March 2013

OdaO commented on this recipe

..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).

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