INDIAN POTATO PIE

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Indian potato pie image

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

Provided by Good Food team

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 350 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.46 milligram of sodium

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