Filo samosa pie recipe

Method

1. 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.
2. 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.
3. 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.
4. 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.

• See more Vegan recipes

• 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.