Indian potato pie

Indian potato pie

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(28 ratings)

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 cloves, 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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understated
6th Feb, 2016
3.8
This has a lovely subtle flavour - I'll probably add a little more kick to it when I make it next time, as suggested here by some contributors.
usyins1804
10th Nov, 2014
5.05
Made this last night and will be eating it for the next 3 days as there's only two of us; but that's no chore - it's a pretty delicious pie. Followed the recipe ingredients almost to the letter; although I blended the garlic/chilli/ginger with a little water to make a paste before adding & added a little extra salt to taste - and only added lemon juice 'to taste'. Worst bit: layering the filo pastry! Best bit: eating it, without a doubt! Would make again and would recomment trying.
KraftyKook
27th Jan, 2014
Delicious, we don't like really spicy food so this recipe was just right for us. I served it with mushy peas and baked beans - well it was the only thing in the cupboard! Plenty left over for lunch tomorrow as there's only four of us. Think I overcooked the potatoes too but didn't deter from flavour or enjoyment.
Jodini
14th Feb, 2015
This recipe is next on my list to make. I was reading the reviews hoping to pick up some tips. I came across yours and just had to say, it made me giggle!!!! Mushy peas & baked beans. Mmm. As long as you enjoyed it.
jskrzyp
26th Sep, 2013
Really tasty, and managed to make it without a cake tin! We had it with fish and roasted veg but would be great as a larger buffet.
hannahbanana78
3rd Jun, 2013
Could anyone tell me what sort of size to slice the potatoes?
sarahread1
19th May, 2013
5.05
Added more spice as suggested by others as well as some salt and pepper and it went down a treat as part of my buffet. I'm rubbish with pastry but ready made filo worked well, was easy and looked good even with my poor skills!
vernonlevy
12th May, 2013
5.05
I slightly modified this recipe to make it vegan friendly. I used olive oil instead of butter. Jus Roll pre made pastry is vegan. I took the pie to a pie flash mob meeting along with a range of high quality pork pies from a great butcher in Bedale. The vegan pie was unanimously voted pie of the meeting. I was very proud but also very surprised that avowed meat eaters would vote that way.
vernonlevy
10th May, 2013
5.05
This recipe can be converted to vegan by using Jus Roll pastry and using olive oil instead of butter. The filling tastes awesome.
odaodile
26th Mar, 2013
..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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