Main Meals Archives

Nightshade recipes

Focaccia pizza with caramelised fennel and quick pickle

35 minutes

Fish recipes

Crumbed pork cutlets with tonnato sauce

20 minutes

Cabbage recipes

Crispy pork rashers with cabbage

40 minutes

Corn recipes

Potato-and-corn pie

1 hour

Potato-and-corn pie

Serves 6-8

Difficulty Easy

Prep Time 20 min

Cooking Time 1 hour

Ingredients

1,5 kg Woolworths Up to date Potatoes, peeled and diced
2 T Canola oil
2 t Cumin seeds
1 t Coriander seeds
1 t Mustard seeds
10 fresh curry leaves
1 onion, finely diced
3 garlic cloves, crushed
1 x 2 cm piece fresh ginger, peeled and finely grated
1 x 2 cm piece fresh turmeric, peeled and finely grated
2 green chillies, finely chopped
1 cup frozen corn
1/2 cup vegetable stock
Salt and freshly ground pepper, to season
15 g fresh coriander, roughly chopped
250 g phyllo pastry, thawed

For the Tarka:

3 T butter
2 t Cumin seeds
1 t Coriander seeds
1 t Mustard seeds
10 fresh curry leaves
2 garlic cloves, crushed
1 x 2 cm piece fresh ginger, peeled and finely grated
1 x 2 cm piece fresh turmeric, peeled and finely grated
Salt and freshly ground pepper, to season

Method

1. Preheat the oven to 180°C. Place potatoes into a large saucepan, cover with cold water, season with salt, then boil until fork tender. Drain.

2. Heat the oil in a large pan, then add the spices and curry leaves and cook until they start to sizzle. Add the onion, then sauté until translucent.

3. Add the garlic, ginger, turmeric and chillies and cook for a further minute. Stir in the corn and cook for a further 2 minutes.

4. Add the cooked potatoes with the stock and roughly mash the potatoes until chunky. Season to taste, then fold in the chopped coriander. Transfer to an ovenproof dish.

5. To make the tarka, melt the butter in a saucepan, then add the spices and curry leaves and allow to sizzle for 1 minute. Add the garlic, ginger and turmeric and sauté until fragrant. Remove from the heat and season to taste.

6. Lay one sheet of phyllo pastry onto a clean, flat surface. Brush it lightly with the tarka. Place another sheet on top and repeat the process until you have used all the pastry. Crumple up the pastry and lay on top of potatoes.

7. Bake for 20–25 minutes, or until the pastry is golden brown and crispy.

Cook's note: To make the recipe vegan, use canola oil instead of butter to make the tarka. This is a delicious meal, but could be a perfect side for a curry.

Find more pie recipes here.

Photography: Shavan Rahim
Videography: Kevashan Moodley

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Potato-and-corn pie

Potato-and-corn pie

Ingredients

Method