Recipe Index

Ingredients

• 2 tbsp neutral oil, plus extra for brushing
• 1 onion, chopped
• 1 tbsp garlic and ginger paste
• 17¾ oz lamb or beef mince
• 1 tsp cumin seeds
• 1 tsp chilli powder
• 1 tsp garam masala
• 1 tsp ground black pepper
• 1 medium potato, peeled and cut into ½ in chunks
• 5¼ oz peas, fresh or frozen
• 1 tsp salt, to taste
• 6 filo pastry sheets
• 1 free-range egg, beaten
• 1 tsp sesame seeds, to decorate
• 1/2 tsp ajwain seeds, to decorate (optional)

Method

1. Cook the potato chunks in boiling salted water for 6-7 minutes until just tender; drain.
2. Heat the oil in a large frying pan and cook the onion for 5 minutes until soft. Add the garlic and ginger paste and cook for 1 minute.
3. Add the mince and brown well, breaking up any lumps, for 6-8 minutes. Stir in the cumin seeds, chilli powder, garam masala, black pepper and salt and cook for 1 minute.
4. Fold in the cooked potato and peas, cook for 2-3 minutes, then take off the heat and leave to cool slightly. Check the seasoning.
5. Heat the oven to 400°F. Tip the filling into a pie dish and level the top.
6. Lay the filo sheets over the filling one at a time, scrunching each sheet loosely to create folds and brushing with a little oil or beaten egg as you go, until the top is fully covered.
7. Brush the top with beaten egg and scatter over the sesame seeds and ajwain, if using.
8. Bake for 25-30 minutes until the filo is crisp and deep golden. Rest for 5 minutes before serving.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data