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Filo samosa pie recipe

4 ratings

This filo samosa pie has a level of spice that is just right for the kids, making it a great weeknight dinner option. It's super-easy to make, looks impressive and provides 2 of your 5-a-day. See method

Serves 4
Takes 50 mins
474 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

500g potatoes, cut into 2cm chunks
2 tbsp vegetable oil
1 onion, finely diced
250g carrots, scrubbed and very finely diced
3 tbsp medium curry powder
3 garlic cloves, crushed
1 green chilli, deseeded if you like and finely chopped
450g frozen spinach
300g tin garden peas, drained and rinsed
10g fresh coriander, chopped
250g pack filo pastry

2 of your 5-a-day and a source of fibre

Each serving contains

Energy
1990kj
474kcal 24%
Fat
10g 15%
Saturates
1g 5%
Sugars
11g 12%
Salt
0.9g 14%

of the reference intake
Carbohydrate 73.2g Protein 15.1g Fibre 13.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 8-10 mins until just tender but still holding their shape. Drain well; set aside.
Meanwhile, heat ½ tbsp oil in a lidded frying pan over a medium-high heat and cook the onion and carrots for 5-6 mins until softened. Reduce the heat to medium, stir in the curry powder, garlic and chilli and cook for 1-2 mins until aromatic. Add the spinach and 150ml water, cover, then cook for 4-5 mins until the spinach has defrosted and wilted. Stir through the potatoes and peas, season, then simmer for 2-3 mins until most of the liquid has evaporated. Remove from the heat and stir through the coriander.
Brush the base and sides of a 23cm springform cake tin with half the remaining oil, then use 5 sheets of filo pastry to line the base and sides of the tin, overlapping as needed to make sure there are no gaps and leaving any extra filo hanging over the sides. Spoon the potato mixture into the tin, then fold over any overhanging filo over the top.
Scrunch the remaining filo sheets, one at a time, into loose balls and lay on top of the potato mixture, ensuring the filling is covered. Brush with the remaining oil, then transfer to a baking sheet and bake for 30-35 mins until deep golden and crispy. Carefully remove the sides of the tin and leave to cool for a few mins before slicing to serve.

Freezing and defrosting guidelines

Freeze the assembled, uncooked pie. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes