Indian Vegetarian Potato Pie - Swan Brand

Indian Vegetarian Potato Pie

  • Serves: 6 - 8
  • Preparation: 30 mins
  • Cooking: 60 mins
A delicious, easy to make and versatile pie, that can be served hot or cold

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 ground cumin
  • 1 tsp ground coriander
  • 1 tsp 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

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.
  • Step 4.

    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 5.

    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.

* Excluding weekends & large appliances and spares.

** Due to the paint processes used, a colour variation with matching products is possible and therefore may not be a 100% match.

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