Indian-Spiced Potato Filo Pie

I’m not very good with spices.  We didn’t spice a lot in our household – being Italian and Northern Chinese.  However, I’ve been watching Masterchef and there have been these challenges where John Torode makes some complex dish and asks the contestants to recreate it. Last time it was some Indian potato cakes and chickpeas and it made me nervous and sad because I wouldn’t be able to do it.  So, with the dreams of one day going on Masterchef, I then looked up a bunch of Indian recipes and eventually made this Indian-spiced pie that’s adapted from various sources.



 Serves 6
3 medium potatoes
2 medium onions, thinly sliced
2 garlic cloves, minced
2cm piece  ginger, minced
1/2 tsp turmeric
1/2 tsp garam masala
1/2 tsp chili powder
a bunch coriander leaves, roughly chopped
a large knob of butter (or oil)
4 sheets filo pastry

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Put the potatoes in a pot of cold water. Bring to a boil and let it simmer until soft.  Leave to cool then peal and roughly mash.

Preheat oven to 180C.

Heat oil in a pan and add the onions.  Fry for a minute before adding the garlic, ginger, turmerc, garam masala and chili powder.  Fry for a couple of minutes, then add the potatoes and mix. Check for seasoning and then stir in the coriander leaves.

Unroll the filo pastry and cover with a damp paper towel to stop it from drying it out while you work on your first layer.  Brush liberally with melted butter (or oil) and drape it oil-side down in a cake time or an oven-proof pan so that some of the pastry hangs over the side.  Brush oil on another piece of pastry and place in the tin, and then repeat until you have about 4 layers.  Spoon over the potato filling.  Pull the sides  of the pastry into the middle and make sure the filling is covered.  Brush with a bit more oil or an egg wash if you wish.

Bake for about 20-25 minutes or until golden.





By Maria Sisci. Follow her on Happy Belly.