Flaky Spiced Potato Pie (Print Version)
# Ingredients:
→ Potato mixture essentials
01 -
80 ml water
02 -
2 teaspoons minced ginger
03 -
¼ teaspoon cayenne, adjust spice level to your liking
04 -
½ teaspoon salt
05 -
¼ teaspoon cumin seeds
06 -
½ teaspoon ground cumin
07 -
½ teaspoon chaat masala or amchoor (dried mango powder)
08 -
¼ cup fresh or frozen peas, thawed
09 -
1 teaspoon oil
10 -
2 cups potatoes, diced into chunks (around 2 cm)
11 -
Baby greens (optional, for topping)
12 -
2 tablespoons finely chopped fresh mint leaves
13 -
½ teaspoon garlic powder
14 -
2 tablespoons cashews
15 -
1 teaspoon lemon juice, freshly squeezed
16 -
One 23x23 cm sheet of vegan puff pastry
17 -
2 tablespoons fresh cilantro, chopped
18 -
½ Serrano chili, finely cut
19 -
¾ teaspoon ground turmeric
20 -
¼ cup red onion, chopped small
21 -
¼ teaspoon coriander seeds
# Instructions:
01 -
Warm up your Instant Pot using the sauté function. Drizzle in some oil, and as it heats up, toss in the coriander and cumin seeds. Let them cook for about half a minute, or until they deepen in color. Mix in the onions, chili, nuts, and a pinch of salt. Let this cook for around 2 minutes, stirring now and then.
02 -
Mix in the turmeric, chaat masala, ground coriander, ginger, cumin, and garlic powder. Throw in the diced potatoes, pour in the water, and scrape up any bits sticking to the pot’s bottom.
03 -
Switch off sauté mode, then secure the lid. Put the pressure valve to the sealing position. Select high pressure and cook for 5 minutes (or 6 if potato pieces are chunkier). Once the timer ends, wait for 5 minutes before safely releasing any remaining pressure.
04 -
Open the lid and mash the potatoes slightly. Stir in the peas, mint, cilantro, and lemon juice. Adjust the flavorings if needed. Let the mixture cool down for about 10 minutes after removing it from the pot.
05 -
Let your puff pastry sit out for about 15 to 20 minutes on the counter to thaw a bit. Sprinkle some flour on a work surface and roll it out over parchment paper. Aim to stretch it so it’s twice as large. Carefully move it to a baking tray.
06 -
Spread the potato mix across one half of the pastry, leaving a small edge, around 1.3 cm. Optionally add baby greens or a drizzle of sauce. Fold the empty section of pastry over the filling. Wet the edges with water and press down with a fork to seal.
07 -
Poke a few tiny vents into the top to let steam escape. Bake in an oven preheated to 205°C for 18-22 minutes, watching for that golden-brown color.
08 -
Once done, let the pie cool down for 5 minutes. Cut into slices using a sharp knife and serve alongside chutneys—like tamarind-date, mango, or even barbecue sauce.
# Notes:
01 -
For stovetop method, sauté as instructed in a regular pot. Then, cover and simmer potatoes with water until soft (typically 15-20 minutes).
02 -
Store leftovers in the fridge for up to 4 days, or freeze and keep for a month.