This pie is great. It’s kind of like a giant samosa for sharing. I made it for my friends and it went down swimmingly. It also makes good party or picnic food because it’s portable and can be served cold.

Indian Vegetable Potato Pie [Vegan]

Serves

6

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Ingredients

  • 2 large potatoes, peeled and sliced
  • 1 sweet potato, sliced
  • 1 bell pepper chopped into bite sized pieces
  • 1 large onion, chopped
  • 5 cups mixed vegetables (I used a mix of broccoli, carrots and parsnip)
  • 1/2 cup of frozen peas
  • 1 chili, finely chopped (I used a Fresno chili but Dutch would be fine)
  • 2 Tbsp. grated ginger
  • 2-4 cloves of garlic, minced
  • 1 Tbsp of cumin seeds
  • Juice of 1 lemon
  • 2 tsp. of ground cumin
  • 2 tsp. of garam masala
  • 2 tsp. of ground coriander
  • 1/4 tsp. of cinnamon
  • mustard or poppy seeds (optional)
  • 5 sheets of phyllo pastry or large sheets of spring roll pastry
  • Oil or melted vegan butter, for brushing
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Preparation

  1. Place the sliced potatoes in a large pot of boiling water and cook for 3-4 minutes. Add the sweet potatoes and chopped vegetable mix and boil for a further 8 minutes. Drain well.
  2. In a pan, fry the onions in a drop of oil til transluscent, then add the bell pepper and fry for another few minutes until the onions and pepper begin to soften. Add the garlic, ginger, cumin seeds and chili and cook for a further minute, then mix in the spice blend and fry for a minute more.
  3. Mix the boiled and the fried vegetables together with the frozen peas and lemon juice. The potatoes may break up but that’s okay.
  4. Grease a deep spring-form tin and begin to line with the filo or spring roll pastry. Keep the remaining pastry covered with a clean, damp tea towel as you work – the pastry begins to dry out very quickly. Brush the pastry sheets with a thin coat of oil or melted butter between layers and leave an inch or two of the pastry hang over the edges.
  5. Spoon the filling mixture into the pie tin and press down. Place a final sheet of the pastry over the top and scrunch the overhanging edges inwards. Brush with butter or oil and sprinkle with mustard or poppy seeds.
  6. Place the pie in the oven at 375F for 40-45 minutes. Eat the pie.
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Notes

I sometimes find that my spices begin to get a little dry over time which can make them slightly gritty. Before I start cooking, I usually mix all my spices in a little bowl and add in a few drops of water to form a paste the consistency of pancake batter.

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