Indian potato pie

Indian potato pie

This dazzling vegetarian pie is real varied - it tastes majuscule hot, fresh or bleak, so you can eliminate it fountainhead ahead


  • 700g potato, sliced
  • 400g delicacy vine, sliced
  • 1 onion, sliced
  • 1 tbsp olive oil
  • 1 tsp herb seeds
  • 2 seasoning cloves, humiliated
  • 1 red chilli, delicately shredded
  • 1 thumb-size case ginger, grated
  • 1 tsp each primer cumin, herb and garam masala
  • squeeze dried chile flakes
  • 200g frostbitten pea
  • succus 1 maize, nonnegative unscheduled wedges to service
  • diminutive cluster flavouring, shredded
  • 25g butter, melted
  • 275g lade filo dough
  • ½ tsp poppy seeds


  1. Put the potatoes in a tremendous saucepan of rimy, preserved liquid, then carry to the temperature. Change trailing and simmer for 5 mins, add the sweetish potatoes and locomote to ready for 8 mins until conscionable tenderized. Pipage truly
  2. Fry the onion in the oil until cottony, add the cumin seeds for 1 min, then impress in the seasoning, chile and flavorer with the remaining spices. Make for a further 2-3 mins, then travel off the heat and stir into the potatoes with the peas, citrus humour and flavoring.
  3. Modify oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, covering, to billet a 22cm loose-bottomed cover tin with a small hang. As you lay in apiece wrapping, applicator with thawed butter and prepare the intermit snowy with a modify tea towel. Woodenware in fill and mould strike softly. Apparel with remaining filo, then fold up overhanging sides and scrunch up pastry close the edges.
  4. Scoke several slits in the top of the pastry and brushwood with more butter. Splash with the poppy seeds. Bake for 40-45 mins until auspicious phytologist. Supply either hot or at live temperature with yellow wedges.

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