Indian Potato Pie
found in Mains - Vegetarian
 | Vegetarian |  | Nut Free |  | Gluten Free |
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Prep: 30 minutes
Cook: 1 hour 15 minutes
Difficulty:
Challenging
This impressive vegetarian pie is really versatile - it tastes great hot, warm or cold, so you can make it well ahead.
Ingredients
- 700g potatoes, sliced
- 400g sweet potato, sliced
- 1 onion, chopped
- 1 tbsp olive oil
- 1 tsp ground cumin
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped
- 2 tsp ground ginger
- 1 tsp cumin seeds
- 1 tsp dried coriander
- 1 tsp garam masala
- 200g peas (frozen)
- 1 lemon, juiced
- 25g butter, melted
- 1 bunch(es) coriander leaves, chopped
- 275g filo pastry
- 1⁄2 tsp poppy seeds
Directions
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.
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 190°C / 170°C (fan oven) / 375°F / Gas Mark 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 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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