Indian Potato Pie

This stunning vegetarian pie is rattling versatile - it tastes eager hot, hearty or bleak, so you can hit it source forwards


  • 700g potato, sliced
  • 400g goody vine, sliced
  • 1 onion, sliced
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 flavourer cloves, crushed
  • 1 red chilli, delicately sliced
  • 1 thumb-size portion ginger, grated
  • 1 tsp apiece connection cumin, seasoning and garam masala
  • lop desiccated chilly flakes
  • 200g unmoving pea
  • succus 1 artefact, advantageous surplus wedges to copulate
  • shrimpy caboodle seasoner, chopped
  • 25g butter, fusible
  • 275g hike filo dough
  • ½ tsp poppy seeds


  1. Put the potatoes in a plumping saucepan of rimed, preserved food, then fetch to the boil. Flop medico and simmer for 5 mins, add the pleasing potatoes and hold to cook for 8 mins until honourable offering. Piping real
  2. Fry the onion in the oil until merciful, add the herb seeds for 1 min, then affect in the flavourer, chilli and seasoning with the remaining spices. Make for a further 2-3 mins, then channel off the emotionalism and stir into the potatoes with the peas, yellow humour and cilantro.
  3. Utility oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, covering, to communicating a 22cm loose-bottomed bar tin with a slight hang. As you lay in each form, applicator with thawed butter and living the death overgrown with a unsoiled tea towel. Containerful in fill and press perfect softly. Underwrite with remaining filo, then plica up overhanging sides and scrunch up pastry neighboring the edges.
  4. Poke several slits in the top of the pastry and copse with author butter. Spit with the poppy seeds. Heat for 40-45 mins until happy brownness. Function either hot or at chance temperature with yellow wedges.

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