13. Oct, 2015


I have been asked to post more vegetarian dishes! Especially for those fasting at the moment!


4 potatoes peeled and thinly sliced, 400g sliced mushrooms, 1 diced onion, chillies, crushed garlic, 2 teaspoons cumin seeds, fresh coriander, salt, tumeric powder, one 400g roll of puff pastry (I use Today).

Thaw the pastry. Braise the onion and chillies in a little oil. Add the cumin seeds and cook for a few minutes. Add 1 teaspoon of crushed garlic. Add the potatoes, salt and half a teaspoon of tumeric powder. Add a little water and cook until soft. Then add the mushrooms and cook until mushrooms are done. There should be no liquid left in the pot. If there is, then remove the pot lid and allow the liquid to evaporate. Garnish with fresh coriander and set aside to cool. When the pastry is thawed out roll it to increase the length in order to fit your baking tray. Place the pastry on the greased baking tray and assemble the pie on the tray. Divide the pastry into thirds and cut strips on the two outer thirds. Fill the centre with the potato mixture and fold in one strip at a time forming a criss cross pattern. I have step by step photos attached. Moisten the tips of the strips with water to help the pastry stick together. Continue with the overlapping until the end. Brush with melted butter or beaten egg and bake at 200deg celsius until golden brown. This pie freezes very well too. Remember that the pastry and the filling must be ice cold before you assemble the pie. I served the pie with a simple cooked chutney. My sister and brother-in-law, who are the only two people in my family fasting for all our sins, said the pie was delicious!