Indian Spiced Potato Pie

Indian Spiced Potato Pie
Indian Spiced Potato Pie
Indian Spiced Potato Pie
Indian Spiced Potato Pie


Prep time
15 Minutes
Cooking time
45 Minutes
Serves 4
A stunning pie packed with flavour. Makes a delicious main course for vegetarians.
700g sliced potatoes
400g sliced sweet potatoes
1 diced white onion
1tbsp olive oil
2 crushed garlic cloves
2tsp each ground cumin
1tsp coriander and garam masala
Pinch dried chilli flakes
200g frozen peas
Juice 1 lemon, plus extra wedges to serve
5tbsp Spicy Mango & Ginger Chutney
Small bunch chopped coriander
30g melted butter
275g pack filo pastry

Cooking Method

  1. Put the potatoes in a large saucepan of salted water, bring to the boil. Turn down and simmer for 5 minutes, add the sweet potatoes and continue to cook for 8 minutes until just tender. Drain.

  2. Fry the onion in the oil until soft, add the cumin, then stir in the garlic and chilli with the remaining spices. Cook for a further 2-3 minutes, then turn off the heat and stir into the potatoes with the peas, lemon juice, Spicy Mango & Ginger Chutney, and fresh coriander.

  3. Heat oven to 190°C/170°C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 20cm loose-bottomed cake tin with a little overhang. Lay each sheet, brush with melted butter. Spoon in filling and press down lightly.

  4. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.

  5. Brush with more butter. Bake for 40-45 minutes until golden brown. Serve either hot or at room temperature with lemon wedges.

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