Mint relish & raita
Two spicy Indian dips in one, perfect for a few poppadums
Indian potato pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 700g potatosliced
- 400g sweet potatosliced
- 1 onionchopped
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 2 garlic clovescrushed
- 1 red chillifinely chopped
- 1 thumb-size piece gingergrated
- 1 tsp each ground cumin, coriander and garam masala
- pinch dried chilli flakes
- 200g frozen pea
- juice 1 lemonplus extra wedges to serve
- small bunch corianderchopped
- 25g buttermelted
- 275g pack filo pastry
- ½ tsp poppy seeds
Nutrition: per serving
- kcal350
- fat8g
- saturates3g
- carbs64g
- sugars7g
- fibre6g
- protein8g
- salt0.46glow
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. 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 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.
