• Cooking Time: 65mins
  • Servings: 6
  • Preparation Time: 30 mins


This impressive vegetarian pie is really versatile - it tastes great hot, warm or cold, so you can make it well ahead


  • 700g potatoes , sliced
  • 400g sweet potatoes , 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 peas
  • juice 1 lemon , plus extra wedges to serve
  • small bunch coriander , chopped
  • 25g butter , melted
  • 275g pack filo pastry
  • ½ tsp poppy seeds


  • 1.Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn oakleys sale down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really
  • 2.Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, oakleys sale 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.
  • 3.Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, replica oakleys 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.
  • 4.Poke several replica oakleys 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

Categories: Nutty 
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