- 1 tbsp vegetable oil
- 1 onion chopped
- 1 carrot chopped
- 1 tsp garlic paste
- 1 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- ¼ cup tomato sauce
- 1 chilli pepper sliced
- ½ cup water
- 2 cups mashed potatoes
- 1 cup can green peas drained
- 2 sheets puff pastry
- 1 egg beaten for egg wash
- Salt and pepper to taste
- Greek yogurt for serving
Heat olive oil in a skillet over medium-high heat.
Add onion, carrot, and garlic paste.
Cook stirring for 5 minutes.
Add spices and chilli pepper, and cook for 1 minute.
Add tomato sauce and give it a good stir.
Add water and cover with the lid. Simmer for 15 minutes.
In a large bowl, combine mashed potatoes with spice mix and green peas. Stir to combine. Season to taste with salt and pepper.
Roll out the puff pastry to ⅛-inch thick rectangle.
Place the puff pastry in an 8-inch buttered pie pan. Trim the edges with a kitchen knife. Press around the edges so it fits nicely.
Fill it with the prepared filling. Place the second piece of the rolled puff pastry on the top. Trim the edges and pinch to seal.
Make a “Y” incision in the top pastry to release the steam during the cooking.
Preheat oven to 350F.
Brush the pie with an egg. Bake the pie for 40 minutes.
Serve warm with some Greek yogurt.
Calories: 542kcal | Carbohydrates: 58g | Protein: 8g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 288mg | Potassium: 410mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1825IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 3mg