Ingredients

The following ingredients have 6 Servings
  • 700g potato , sliced
  • 400g sweet potato , sliced
  • 1 onion , chopped
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 garlic cloves , crushed
  • 1 red chilli , finely chopped
  • 1 thumb-size piece ginger , grated
  • 1 tsp each ground cumin, coriander and garam masala
  • pinch dried chilli flakes
  • 200g frozen pea
  • juice 1 lemon , plus extra wedges to serve
  • small bunch coriander , chopped
  • 25g butter , melted
  • 275g pack filo pastry
  • ½ tsp poppy seeds

Instruction

  • Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really
  • Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.
  • Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.
  • Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. Serve either hot or at room temperature with lemon wedges.