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Pea & potato Pithivier with Indian flavours

Method

  • Cook the potatoes in boiling water until tender. Then peel, when cool enough to handle, and roughly chop.
  • At the same time, heat a little oil in a heavy-bottomed pan and gently sauté the onion and chilli until lightly coloured.
  • Add the spices and fresh ginger, and toss for a few minutes to toast the spices.
  • Then add the peas, water, fresh coriander, a little seasonings, the chopped potatoes and lemon juice. Stir and briefly cook to warm through. Taste for seasoning and set aside for about 10 mins to cool a little.
  • Preheat oven to 200°C fan forced (220°C normal).
  • Beat together the egg and milk.
  • Cut the pastry sheets into rounds and spoon the vegie mixture on top of one piece, leaving a thick edge. Brush the edge with eggwash and place another pastry round on top. Then lightly press down with your fingers, crimp the edges with a fork and lightly mark the top from the centre outwards with a sharp knife. Repeat the process with the remaining pastry and mixture.
  • Place the pies on 1-2 lightly oiled baking sheets. Brush the tops with eggwash. Cook in the oven for about 15 mins until golden brown.
  • Serve as is as a snack or with a simple salad on the side as a light lunch.

Ingredients

  • 2 large potatoes, scrubbed well
  • sea salt & freshly ground pepper
  • vegetable oil
  • 1 medium-large onion, chopped
  • 1 small red chilli, seeded & sliced
  • 1 tspn ground cumin
  • 1 tspn garam masala
  • 1 tspn ground coriander
  • ¼ tspn cayenne
  • 1 tbsp grated fresh ginger
  • 2 cups frozen peas, thawed
  • a few tablespoons water
  • 3 tbsp chopped fresh coriander
  • juice of ½ lemon
  • 1 egg
  • ¼ cup milk
  • 4 puff pastry sheets
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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