- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 teaspoon garlic paste
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- 1/4 cup tomato sauce
- 1 chili pepper, sliced
- 1/2 cup water
- 2 cups mashed potatoes
- 1 cup canned green beans, drained
- 2 sheets puff pastry
- 1 egg beaten, for egg wash
- Salt & pepper to taste
- Greek yogurt for serving
Step 1: Heat olive oil in a skillet over medium-high heat.
Step 2: Add onion, carrot, and garlic paste. Cook, stirring, for 5 minutes. Add spices and chili pepper, and cook for 1 minute. Add tomato sauce and give it a good stir. Add water and cover with lid, simmering for 15 minutes.
Step 3: In a large bowl, combine mashed potatoes with spice mix and green peas. Stir to combine. Season to taste with salt and pepper.
Step 4: Roll out the puff pastry to a 1/8-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.
Step 5: Fill with the prepared filling. Place the second piece of the rolled puff pastry on the top. Trim the edges and pinch to seal.
Step 6: Make a “Y” incision in the top pastry to release the steam during the cooking.
Step 7: Brush the pie with beaten egg. In an oven preheated to 350 degrees F, bake the pie for 40 minutes.
Step 8: Serve warm with some Greek yogurt.
Enjoy this delicious recipe, courtesy of The Daring Kitchen!