Pie recipes

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Nutrition and extra info

Freezable Vegetarian Healthy

Nutrition: per serving

• kcal 350


• fat 8g


• saturates 3g


• carbs 64g


• sugars 7g


• fibre 6g


• protein 8g


• salt 0.46g

Ingredients

700g article" data-tooltip-w >potato, sliced

Potato

The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Sweet potato

Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Ginger

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Garam masala

Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

Lemon

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Butter

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

275g pack filo pastry

½ tsp poppy seeds

Method

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

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.

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.

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.