Indian potato pie

This impressive vegetarian pie is really versatile – it tastes great hot, warm or cold, so you can make it well ahead

  • Prep:30 mins
    Cook:1 hrs 5 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 350
  • fat 8g
  • saturates 3g
  • carbs 64g
  • sugars 7g
  • fibre 6g
  • protein 8g
  • salt 0.46g


  • 700g potatoes, sliced
  • 400g sweet potatoes, sliced
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • 1 thumb-size piece ginger, grated
  • 1 tsp each ground cumin, coriander and garam masala
  • pinch dried chilli flakes
  • 200g frozen peas
  • juice 1 lemon, plus extra wedges to serve
  • small bunch coriander, chopped
  • 25g butter, melted
  • 275g pack filo pastry
  • ½ tsp poppy seeds


  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

  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.

  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.

  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.

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