PEA AND POTATO SAMOSA PIE
This a classic example of winging things together to use up some veg. I have too many potatoes for one household, and needed to use up some filo pastry. Clearly the next logical step was a giant samosa right? Right.
???? dice 4 large potatoes into even pieces (about one cm), and cook in salted boiling water for about 5 minutes or until tender, do not over cook. Drain and set aside.
???? sauté one large red onion, in butter with a little salt and a tsp of mustard seeds. Add 1 tsp ginger purée, 1 chopped garlic clove and cook for about ten to fifteen minutes or until softened and the onions are beginning to caramelise.
???? add the ing spices to the pan; 1tsp garam masala, 1 tsp ground cumin, 1tsp ground coriander, 1/2 tsp red chilli powder, 1 tsp nigella seeds. Fry for a few minutes to cook out the spices. Next add the potatoes, and peas and stir well through the onions and spices.
???? once cooked, leave the spiced potatoes to cool. Brush a square cake tin with melted butter, and lay a sheet of filo in the bottom, draping the excess over the sides of the tin. Brush with butter and add another layer, repeat for four layers.
???? fill with the potato mix, fold the excess pastry over the mixture, brush with butter and top with another layer or two of filo. This time trim any excess so you get a nice neat square. One final brush with butter and scatter nigella seeds and sesame seeds over the top.
????place into a hot oven until pastry is golden and crisp. Serve with salad and fresh coriander and chilli chutney.