Spiced vegetable samosa pie

Ready in 1 hour 20 minutes 

250g frozen spinach, defrosted
2 tbsp oil
2 onions, chopped
1 tbsp grated ginger
2 garlic cloves, chopped
2 tsp cumin seeds
2 tbsp Patak’s mild curry paste
500g potatoes, diced
2 carrots, diced
200g frozen peas
250g pack filo pastry, defrosted
75g butter, melted
1/2 tsp nigella seeds

1 Preheat the oven to 200 ̊C/180 ̊C and salad. fan/gas 6 and oil a 20cm-square, loose- bottomed tin. Squeeze any water from the spinach and set to one side. Heat the oil in a large pan, add the onion, ginger, garlic, cumin and a good pinch of salt. Cook for 15 minutes, taking care not to burn.

2 Add the curry paste, cook for 2 minutes. Add the potatoes, carrots and peas and 100ml water, cover and cook for 10 minutes. Cook uncovered for a couple of minutes until the mixture is dry. Stir in the spinach and season to taste.

3 Lay a sheet of filo in the tin so that the edges hang over the sides. Brush with butter and repeat with the remaining sheets. Spoon the filling inside and fold the pastry over to cover the top. Brush with butter, scatter with the nigella seeds and bake for 35-40 minutes until crisp and golden.

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