Wednesday, December 3, 2014

Recipe: Spiced Potato Filo Pies with Creamy Vegetable Curry

This recipe requires a little multitasking but it's worth it. A delicious crispy filo parcel, with spiced potato filling (a little like a samosa, but lazier, no fiddly shaping
!), with a creamy spicy vegetable curry to go on the side. A little alternative to your classic British pie, gravy and veg! The recipe also works with shortcrust or puff pastry, you just don't need to brush with butter.

Spiced Potato Filo Pies, with creamy vegetable curry (serves 6)

1.5kg potatoes, peeled and diced
2 tbsp olive oil
3 red onions, finely sliced
3 garlic cloves, finely chopped
30g fresh coriander, chopped
½ tsp cumin seeds
½ tsp turmeric
1 tsp paprika
1 tsp ground coriander
1 tbsp garam masala
200ml vegetable stock
2 packs of Jus Rol Filo Pastry
60g butter

Vegetable Curry
1 tbsp olive oil
1 red onion
3 garlic cloves, finely chopped
2 green chillies, seeded and diced
3 tbsp Pataks Korma curry paste
1 butternut squash, peeled and diced
1 red pepper
4 carrots, peeled and diced
1 tin tomatoes
500ml vegetable stock
100ml single cream
250g spinach
Salt and pepper to taste
Fresh coriander for garnish

1)      Preheat oven to 180C. In a large saucepan, boil the diced potatoes for 6 minutes, drain and set aside. In a large saucepan, fry the onions, garlic and coriander in the olive oil for 6 minutes. Add the cumin seeds, turmeric, paprika, ground coriander and garam masala, and cook for a further 2 minutes.
2)      Add the potatoes and veg stock, and cook on a medium heat, stirring often, for 12 minutes. Set aside and allow the filling to cool a bit. In another saucepan, fry the red onion, garlic, and green chillies in the oil for 5minutes. Add the curry paste and fry for a further 2 minutes. Add the butternut  squash, red pepper, carrots, tinned tomatoes and stock, and cook on a medium heat, stirring occasionally, for 30 minutes.
3)      Meanwhile, line two baking trays with greaseproof paper. Lay out the two packs of filo, slicing each sheet into three. Spoon the potato filling equally onto the 6 portions of filo, and fold these sheets over and crimp to form individual pies. Place these pies onto the baking trays. Melt the 60g of butter, and brush this generously over all of the pies. Bake in the oven for 30 minutes.
4)      10 minutes before the pies are ready, add the single cream and spinach to the veg curry. Remove the pies from the oven, season the vegetable curry to taste, and serve the pies with the curry on the side, and some extra coriander. 

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