This is like a giant samosa. A bit fusion I guess, but very good. To make a pie for four people:
- 500g new potatoes
Boil until tender, about 15 minutes
- 1 onion
Chop the onion and soften in a pan with a dash of oil. Add
- 1 red chilli, chopped
- 0.5tbs black mustard seeds
- 0.5tbs cumin seed
- 1tbs grated ginger root
- 2 tbs curry paste (Korma, Masala)
Heat a bit longer to cook the spices. Add
- 2 large handfuls spinach or chard leaves, washed and still wet.
Cover the pan and wilt the leaves. Add the cooked potatoes plus
- 3 chopped tomatoes
- salt and pepper
- a small bunch of fresh coriander, chopped
Mix and mush the potatoes to break them up but not too much. This is your pie mix.
Now find a springform or loose bottom cake or flan tin about 25cm diameter.
- 6 sheets filo pastry (usually vegan – check)
- Melted butter (or vegan equivalent)
Brush the sheets with butter and also the inside and base of the tin. Lay 3-4 sheets across the bottom of the tin and up the sides, leaving plenty loose. Fill the pie with your pie mix. Fold the pastry sides over the top. Add the remaining sheets, scrunch them a bit and tuck around the sides so you have a wavy, untidy top.
Bake in a preheated oven at 190C for 35 minutes. Serve with a side of Josh’s Dhal and some spicy chutney.