Name: Indian potato pie
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Indian
Ingredients: 700g potato sliced; 400g sweet potato sliced; 1 onion chopped; 1 tbsp olive oil; 1 tsp cumin seeds; 2 garlic cloves crushed; 1 red chilli finely chopped; 1 thumb-size piece ginger grated; 1 tsp each ground cumin, coriander and garam masala; pinch dried chilli flakes; 200g frozen pea; juice 1 lemon plus extra wedges to serve; small bunch coriander chopped; 25g butter melted; 275g pack filo pastry; ½ tsp poppy seeds

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Indian potato pie

Indian potato pie

Good Food team

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 5 mins

A star rating of 4.3 out of 5.40 ratingsRate

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

Freezable

Healthy

Vegetarian

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A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

700g potato

sliced
400g sweet potato

sliced
1 onion

chopped
1 tbsp olive oil
1 tsp cumin seeds
2 garlic cloves

crushed
1 red chilli

finely chopped
1 thumb-size piece ginger

grated
1 tsp each ground cumin, coriander and garam masala
pinch dried chilli flakes
200g frozen pea
juice 1 lemon

plus extra wedges to serve
small bunch coriander

chopped
25g butter

melted
275g pack filo pastry
½ tsp poppy seeds

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Nutrition: per serving

kcal350
fat8g
saturates3g
carbs64g
sugars7g
fibre6g
protein8g
salt0.46g

low

Method

step 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
step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2011

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A star rating of 4.3 out of 5.40 ratings

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