Indian potato pie

Indian potato pie

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(29 ratings)

Prep: 30 mins Cook: 1 hr, 5 mins


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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  • 700g potato, sliced



    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



    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



    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



    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 is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 275g pack filo pastry
  • ½ tsp poppy seeds


  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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26th Mar, 2013
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..
12th Mar, 2013
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.
22nd Jan, 2013
Very nice only thing I'd change is leave out the lemon didn't like the tang it give
29th Dec, 2012
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.
14th Dec, 2012
Any ideas what I could serve this with?
28th Nov, 2012
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.
21st Nov, 2012
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.
13th Nov, 2012
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.
27th Sep, 2012
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
3rd Sep, 2012
I made 4 of these for my daughter's evening buffet at her wedding and they were brilliant.


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