Name: Potato pies
Prep time: 15 min
Total time: 15 min
Yield: MAKES 6 serving
Cuisine: Ingredients
Ingredients: 15 ml oil; 1 onion finely diced; 600 g potatoes finely diced; 2,5 ml chillies powder; 10 ml curry powder; 2,5 ml cumin seeds; 5 ml coriander seeds; salt and freshly ground black pepper; phyllo pastry; 125 ml oil; sesame seeds

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Ingredients (11)

15 ml	oil
1	onion — finely diced
600 g	potatoes — finely diced
2,5 ml	chillies — powder
10 ml	curry powder
2,5 ml	cumin — seeds
5 ml	coriander — seeds
	salt and freshly ground black pepper
	phyllo pastry
125 ml	oil
	sesame seeds

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Method:

Preheat the oven to 180 °C. Grease
a large baking sheet.

1 FILLING Heat the oil in a small
saucepan, add the onion and cook
over medium heat for 3 minutes
or until soft. Add the potatoes and
spices and cook for 5 minutes.
Transfer to a medium bowl and set
aside.

2 PASTRY Unroll the sheets
carefully on a work surface. Cover
with a dry, clean tea towel then a
slightly damp tea towel to prevent
them from drying out.

A Take one pastry sheet and brush
it with some oil. Layer another
pastry sheet on top and brush with
oil again.

B Spread 60 ml (1/4 cup) of the
potato filling along the long side
of the pastry, about 3 cm from the
edge and 3 cm in from each end.

C Fold in the ends, then roll it up to
enclose the filling and form a log.

D & E Shape the log into a coil
and put it on the baking sheet.

3 Brush with a little oil then sprinkle
with the sesame seeds, if using.
Repeat with the remaining phyllo
sheets and bake for 20 minutes.