Elevate this bite-size starter into a moreish main course.
Cook: 40 Mins
Serves: 4
Price: £1.58 per serving
Nutritional Information
Each 288g serving contains
Energy
5970kj
495kcal
5970kj
495kcal
25%
Fat
22.2g
22.2g
High
32%
32%
Saturates
3.7g
3.7g
Low
19%
19%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
0.49g
0.49g
Low
8%
8%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2073kj/495kcal
Typical energy values per 100g:
2073kj/495kcal
Ingredients
600g Potatoes Such as Maris Piper or King Edwards, Peeled & Cut Into 1.5cm Pieces
4tbsp Olive Oil
½tsp Cumin Seeds
½tsp Black Onion Seeds
1tsp Garam Masala
1 Green Chilli, Finely Chopped
2 Garlic Cloves, Finely Chopped
1 Bunch Spring Onions, Trimmed, Chopped
½ Lemon, Juiced
30g Bag Fresh Coriander, Chopped
250g Frozen Spinach, Defrosted
75g Cashew Nuts
1tbsp Nutritional Yeast (optional)
200g Pack Filo Pastry
Method
1
Place the potatoes in a saucepan, cover with water and add a pinch of salt. Bring to the boil and simmer for 12 mins until tender but holding their shape. Drain.
2
Heat 2tbsp of the oil in a large frying pan. Gently heat the cumin and half the onion seeds until they pop. Stir in the garam masala. Add the potatoes and cook gently in the spices and oil until coated in the mix and browning nicely.
3
Mix in the chilli and garlic and cook for 1 min. Stir in the spring onions, lemon juice, coriander and spinach. Allow to cool.
4
Preheat the oven to 180°C/160°C fan/gas 4. Place the nuts in a food processor and blitz. Add a pinch of salt, 4tbsp water and the nutritional yeast. Blitz again until smooth. Spoon onto potatoes. Mix well.
5
Unroll the filo pastry and brush the top with a little oil and lay a sheet in the bottom of a 21cm pie dish. Allow excess to overhang the tin. Top with another sheet and brush with a little oil. Repeat with another layer. Spoon in the filling and fold in the overhanging pastry.
6
Brush four more sheets of pastry lightly with oil and scrunch up and place over the top of the pie filling. Sprinkle with the remaining onions seeds and bake for 20 mins until golden and crispy. Serve cut into wedges.