Freeze-ahead veggie samosa pie
All the flavours of our favourite curry house snack in a tasty pie! Pop it in the freezer and you'll have a tasty supper ready to go.
25 minutes + cooling + freezing prep, 15 minutes + 1 hour 15 minutes reheating cook
Serves 4
Ingredients
2 large potatoes (about 300g each), cut into 1cm cubes
250g frozen Butternut Squash
1 tbsp oil
2 onions, chopped
3 tbsp mild/medium curry paste (such as tikka)
150g frozen peas
5 sheets filo pastry
25g butter, melted
200g tzatziki, to serve
Beetroot salad, to serve
Method
Boil the potatoes in salted water for 10 minutes. Add the squash, bring back to the boil and cook for another 5 minutes until the potatoes are tender. Drain when ready.
Meanwhile, heat 1 tbsp oil in a wide frying pan, then soften the onions for 10 minutes. Add the curry paste, cook for 1 minute, then add the potatoes, squash and peas, and gently stir. Season well, then cool.
Lightly butter a sheet of filo, then use to line a shallow metal tin, about 27x13cm. Use 3 more sheets, alternating the overhang from the short end and the longest sides of the pan each time.
Spoon in the filling, flatten, then top with the final sheet of buttered filo, folded to fit the top. Fold the overhanging edges back over in reverse order, then mark 8 triangles on the top with a sharp knife.
Brush with the leftover butter. Cover with foil and freeze for up to 3 months.
When ready to eat, preheat in the oven to 200 degrees Celsius, gas mark 6. Bake with the foil on for 50-55 minutes, remove the foil and cook for a further 20 minutes or until piping hot, crisp and golden. Serve with spoonfuls of the tzatziki and the salad.
More recipes to try
Great British Food Awards
Award winning foods
No-bake Fifteens that steal the show at bake sales
Short on time but still want a show-stopping sweet treat? This easy Fifteens recipe is a no-bake Northern Irish favourite, packed with coconut, cherries and marshmallows…