For National Pie Week, we’ve compiled a list of Pie recipes, and to start, here’s something a little different: Indian Potato Pie!
This versatile pie can be served hot, cold or warm and gives a nice twist on a more traditional pie. It is also perfect for vegetarians and can easily be made vegan or gluten free for anyone with intolerances.
Ingredients:
- 700g sliced potato
- 400g sliced sweet potato
- 1 onion
- 1tbs cumin seed
- 2 crushed garlic cloves
- 1 red chopped chilli
- Grated ginger
- 1tsp of assorted spices
- 200g peas
- Lemon juice
- 25g coriander
- 275g filo pastry
Start with your potatoes, boil and then simmer for 5 minutes, add sweet potato and cook for 8 minutes until tender. Drain and leave aside.
Next, fry the onion until soft and add the cumin seeds. Stir in the garlic, chilli and ginger with the spices and cook for a further 2-3 mins.
Turn off the heat and stir into the potatoes, add the peas, squeeze in the lemon juice and add the coriander.
Heat the oven to 190C/170C fan or gas 5.
Unwrap and halve the filo sheets and use two-thirds of them, overlapping, to line a loose-bottomed cake tin, brushing each layer with melted butter.
Spoon in the mixture and then cover with the remaining filo.
Fold and scrunch the edges until the filling is completely covered.
Bake for 40-45 minutes.
