Potato pies

Drum
MAKES 6 serving Prep: 15 mins By Hope Malau
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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.



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