I found a sweet recipe for a vegetarian pie, but I went way off recipe (as usual) and wanted to note it all down, so here it is.
- 3 medium sized white potatoes, peeled & diced
- half a sweet potato, peeled & diced
- a couple carrots maybe. oh yeah, peeled and diced, obviously
- 1 large brown onion, chopped
- 2 or 3 garlic cloves, crushed
- 1 cup of baby peas
- Some kinda vegetable oil
- 400gram can of chopped tomatoes
- 170grams tomato paste
- A bunch of cumin
- A bunch of mild curry powder
- a bit of ground ginger
- 1 or 2 tablespoons of lemon juice
- a bit of brown sugar
- 1 egg, beaten
- some coriander if you feel like it
- some filo pastry sheets
- 80grams unsalted butter
- sesame seeds
Preheat the oven to 180ºC. Leave a baking tray on the shelf to heat up too. This will make the bottom of the pie crust all nice and hot and crispy.
Boil up some water with some salt in it. Once it’s boiling put in the potatoes and carrots till they’re a lil bit soft. Drain the water away and leave them be a moment.
Heat up some oil in a big giant frying pan. Stir cook the onion over medium until its soft. Don’t overcook it like I always do.
Add some cumin and curry powder and the ginger. Stir it around a bit more. Realise the heat is too high and turn it down a bit and add some more oil because it’s probably all gone dry and is burning. Or maybe that’s just me.
Add the garlic, then the peas, canned tomatoes (including any juicy stuff especially if it’s one of the nice cans with herbs and stuff), and potatoes and carrots. Cook and stir it around a bit more. Add the coriander if you want, then the tomato paste and maybe a bit of water to make it a nice sloppy consistency but not too runny or anything. Give it a bit of a taste and add more cumin or curry powder if it needs it. Add as much salt as you reckon and a bit of brown sugar. Once it’s fully yummy take it off the heat and let it cool down while you do the pastry.
Clean a nice big work surface probably just straight on your benchtop. Lay out your filo pastry next to your work area and cover it with a damp tea-towel cuz it’ll break if you let it get dry. Very delicately peel away one single layer of pastry and lay it out, then brush it with your melted butter. Oh yeah, you were meant to melt some butter. Just stick a bowl of it in the microwave. I hope you have one of those oil brush things because you need it for this. Anyway once you’ve covered the first sheet with butter, lay another sheet on top and brush that one with butter. That’s two sheets. Repeat this with more sheets until you have like, six or seven sheets layered with just heaps of butter. Oh god.
Grease your pie tin or dish or whatever with some more butter and then line it with your six or seven layer pastry. Cut the edges of the pastry off with scissors and put it aside for later, but leave a bit of it hanging over the edge of the dish.
Your filling will be nice and cool now because all that took ages. So get your beaten egg and lemon juice and stir it through the mixture. Give it another taste to make sure it’s totes delicious, and if it is, fill your pastry lined pie dish with that nonsense. You may have some left over but that’s cool cuz you can make some baked actual samosas or something with all the pastry you’ll also have left over.
So now that your pie is nice and full you’ve gotta do the whole pastry thing again to make the lid. Once you’ve got your five or six or seven layers or whatever just lay it over the top of the dish. Cut off the edges with scissors again and roll and squeeze up the edges around the top edge like a nice little crusty package. If you like you can cut up bits of left over pastry and roll them up to make some nice twirly features for the top of your pie. Once it’s all done sprinkle that jazz with a bunch of sesame seeds.
Stick that sucker on your pre-heated baking tray in the oven and cook it till it’s all goldeny brown. It took mine about forty minutes. Once it’s done take it out and let it stand for a bit and take some photographs of your glorious new son. Then slice him up and serve with chutney, or with nothing, because it’s pretty dang tasty anyway.