Indian potato pie

• potato↗700g g

  sliced

• sweet potato↗400g g

  sliced

• 1 onion↗

  chopped

• olive oil↗1 tbsp tbsp
• cumin seeds↗1 tsp tsp
• garlic cloves↗2

  crushed

• red chilli↗1

  finely chopped

• 1 thumb-size piece ginger

  grated

• each ground cumin, coriander and garam masala1 tsp tsp
• pinch dried chilli flakes↗
• frozen pea↗200g g
• juice 1 lemon

  plus extra wedges to serve

• small bunch coriander

  chopped

• butter↗25g g

  melted

• pack filo pastry↗275g g
• ½ tsp poppy seeds

Step-by-step instructions

1. 1

   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

2. 2

   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.

3. 3

   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.

4. 4

   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.