Freeze-ahead veggie samosa pie

Name: Freeze-ahead veggie samosa pie
Prep time: 25 minutes + cooling + freezing
Cook time: 15 minutes + 1 hour 15 minutes reheating
Yield: 4 Servings
Cuisine: British
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

preparation 25 minutes + cooling + freezing
cook time 15 minutes + 1 hour 15 minutes reheating
Serves 4

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.

Recipe and image courtesy of Waitrose & Partners

Ingredients Method

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

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.

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.

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.

Brush with the leftover butter. Cover with foil and freeze for up to 3 months.