
Nutrition and extra info
- Freezable
- Vegetarian
- Healthy
Nutrition: per serving
- kcal350
- fat8g
- saturates3g
- carbs64g
- sugars7g
- fibre6g
- protein8g
- salt0.46g
Ingredients
- 700g potato, sliced
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 400g sweet potato, sliced
Sweet potato
sweet po-tate-toeSweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp cumin seeds
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 1 thumb-size piece ginger, grated
Ginger
jin-jerMainly 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
gar-am mah-sarl-ahMeaning '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
le-monOval 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
butt-errButter 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
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.
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