Vegetable samosa filo pie
Try an Indian-inspired filling in classic Greek form for a savoury pastry you can serve warm as an impressive sharing dinner, then cold the next day.
Ingredients · Servings 4
- 800g floury potatoes (like Maris Piper or King Edwards), peeled and cut into small chunks
- 50g butter
- 1 onion finely chopped
- 4 garlic cloves crushed
- thumb-sized piece of ginger finely grated
- 1 tsp cumin seeds plus extra to serve
- 1 tsp black mustard seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 150g frozen peas
- 1/2 lemon juiced
- small handful of coriander chopped
- 3 sheets of filo pastry
- mango chutney to serve
Method · 1 h 35 min
- Cook the potatoes in a pan of boiling salted water for 8-10 mins until just tender, but not falling apart. Drain and set aside while you make the rest of the filling.
- Melt the butter in a large frying pan over a medium heat, then pour half into a small dish and set aside. Cook the onion with a pinch of salt in the remaining butter in the pan for 8-10 mins until soft and starting to colour. Stir in the garlic and ginger and cook for 1 min more, then add the cumin and mustard seeds. Cook for another minute until aromatic and the mustard seeds begin to pop. Stir in the ground coriander, garam masala, turmeric and chilli powder, followed by the potatoes and peas. Season and cook for 4-5 mins, stirring and lightly crushing some of the potatoes using the back of the spoon, until the mixture is dry and the spices coat everything evenly. Remove from the heat, stir through the lemon juice and coriander, then leave to cool completely.
- Heat the oven to 210C/190C fan/gas 7. Lay a sheet of filo on the work surface with a long edge facing you, keeping the remaining sheets covered with a clean, damp tea towel. Lightly brush some of the reserved melted butter over the filo, then spoon a third of the filling in a narrow line along the filo edge closest to you, leaving a 2cm border at either end. Fold in the short ends, then roll the pastry around the filling to make a long, slim sausage.
- Coil the filo sausage into a loose spiral and put it in the centre of a baking sheet lined with baking parchment. Prepare the remaining filo sheets and filling in the same way. Add each sausage to the outside of the spiral, joining it where the previous one finishes and continuing to coil it around. Don’t coil the rolls too tightly, as the filo needs a little room to crisp up.
- Liberally brush the top of the pie with the remaining melted butter, then scatter over some cumin seeds. Bake for 40-45 mins until crisp and deeply golden. Leave to cool for at least 10 mins before slicing and serving with mango chutney on the side. The pie is as good at room temperature as it is hot, and will keep, covered, for up to two days.
- 1 onionfinely chopped
- 4 garlic clovescrushed
- thumb-sized piece of gingerfinely grated
- 1 tsp cumin seedsplus extra to serve
- 1/2 lemonjuiced
- small handful of corianderchopped
- mango chutneyto serve
- kcal339
- fat12g
- saturates7g
- carbs46g
- sugars6g
- fibre7g
- protein8g
- salt0.42g
