Bombay Potato Filo Pie
A simple recipe loaded with Indian-spice potatoes and topped with crispy golden filo. Just add mango chutney and a fresh green salad for a perfectly easy dinner!
Ingredients
- 750 grams Potato cut into roughly 4cm cubes
- 2 tbsp Vegetable Oil
- 1 Onion diced
- 1 inch Ginger minced
- 3 Garlic Cloves minced
- 2 Large Tomatoes
- 1 Red Chilli Sliced - deseeded if you aren't keen on spice
- 2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 tsp Turmeric
- 2 tsp Garam Masala
- Bunch of coriander leaves Chopped
- 8 sheets Filo Pastry
- Olive Oil Spray
- Sesame Seeds optional for decorating top of pie
Instructions
- Boil cubed potatoes until fork tender - make sure they don't go too soft!
- Preheat oven to 180C Fan-forced/200C Conventional oven
- In a large pan over medium-high heat, add the vegetable oil. When hot, add mustard seeds and cumin seeds, cook until the seeds start popping.
- Once popping, add onion, garlic, ginger, chilli and tomatoes. Cook until softened - usually about 10 minutes.
- Add the remaining spices - turmeric, garam masala and cook for a further minute.
- Take the pan off the heat then mix through your cooked potatoes and chopped coriander leaves.
- To assemble, spray an 8-inch, loose-bottomed cake tin with olive oil spray. Overlap 4 sheets of filo - spraying each layer as you go - to line the bottom of the cake tin.
- Once lined, fill with your spicy potato mixture. When filled, scrunch up 3-4 additional filo sheets and top before spraying the top with more olive oil spray. Option to sprinkle over sesame seeds to decorate.
- Place in the oven and bake for 25-30 minutes when the top should be golden and crispy.
- Serve with a healthy dollop of mango chutney!