Vegan week has arrived again. I’m a little surprised at how easy it is – I’ve always said I could never become vegan full-time, but am starting to think otherwise and am feeling even more motivated since reading in Eating Animals that omnivores contribute seven times the volume of greenhouse gases as vegans, due to factory farming. My vegan habits are even starting to spill over into the other three weeks of the month as well, and it’s only really when I’m eating out, eyeing up the muffins in Starbucks or yearning for my Sunday morning eggs that there’s really an issue. Vegans can even eat pies, for crying out loud!
This pie is just like a giant samosa, which can only be a good thing. It’s extremely filling, and just full of healthy goodness.
Indian Potato Pie
Serves 6, from BBC GoodFood
700g potatoes, peeled and sliced
400g sweet potatoes, peeled and sliced
1 tsp olive oil
1 onion, chopped
1 tsp each ground ginger, cumin and coriander
1 red chilli, finely chopped (or chilli powder, to taste)
1.5 tsp garam masala
200g frozen peas
handful coriander leaves, chopped
juice of 1 lemon
pack of filo pastry sheets
more oil, for brushing
1. Bring a pan of salted water to the boil, reduce to a simmer and cook the potato and sweet potato slices for about 10 minutes until tender.
2. Drain the potato well and set aside.
3. Preheat the oven to 190C. Heat some oil in a separate pan and fry the onion for about 7 minutes until soft.
4. Add the spices and chilli, heat through for a further minute.
5. Mix together the onion, potato slices, peas, coriander and lemon juice. Season well.
6. Now prepare the pastry. Brush a filo sheet with oil and use it to line a 22cm loose-bottomed cake tin. Leave an overhang.
7. Repeat with three more sheets, laying them at angles so the base and sides are evenly covered.
8. Pile in the filling.
9. Brush two more pastry sheets with oil and lay them over the top of the pie. Roll in the overhang and scrunch it up around the edges.
10. Brush the top of the pie with a bit more oil and scatter with poppy seeds. Pierce the top a couple of time, then pop it in the oven.
11. Cook for 40-45 minutes. It should come out of the tin easily, and will need to stand for at least 5 minutes before serving.