• 750g floury potatoes (such as Maris Piper), peeled and cut into 2cm dice
  • 50g butter
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • ginger, grated to make 1 tbsp
  • 1 tbsp curry paste (any kind)
  • 1 tbsp tomato purée
  • 400g tin chickpeas, drained and rinsed
  • a small bunch coriander, chopped
  • 250g pack filo pastry
  • 1 tbsp black onion seeds


  • STEP 1

    Cook the diced potatoes in boiling salted water for 3-4 minutes until almost tender but holding their shape, then drain.

  • STEP 2

    Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. Stir in the curry paste and tomato purée, and cook for 3 minutes. Add the drained potatoes, chickpeas and a splash of water and cook for 2-3 minutes or until the vegetables have soaked up the sauce. Stir in the coriander.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Melt the rest of the butter in a small pan. Brush a deep 28cm x 23cm baking tray with the melted butter. Line with 4-5 sheets of filo, brushing each with more butter.

  • STEP 4

    Tip in the potato filling, then fold over the overhanging filo. Top with 4-5 slightly scrunched sheets of filo, brushing with butter as you go. Sprinkle with the onion seeds and bake for 25 minutes or until the pastry is deep golden. Cut into squares to serve.


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