المكونات
- Block of puff pastry 500g
- Spinneysfood All-Purpose Flour For dusting
- Spinneysfood Full-Fat Cow’s Milk, for brushing 1 tbsp
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Fresh ginger, grated 2.5cm piece
- Potatoes, peeled and cubed 300g
- Spinneysfood Turmeric 1 tsp
- Spinneysfood Fine Sea Salt 1 tsp
- Spinneysfood Fine White Sugar 1 tsp
- Cauliflower florets, sliced 300g
- Sharwood’s Tikka Masala Curry Sauce 210g
- Frozen peas 50g
- Red chilli, finely sliced 1
- Red onion, peeled and thinly sliced 1
- Spinneysfood Fresh Coriander, stems and leaves finely chopped A small handful
- Sharwood’s Mango Chutney To serve
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Tikka masala potato slab pie with mango chutney
Fusion 20 Mins Prep · 35 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking parchment.
- Roll out the puff pastry on a lightly floured surface into a 30cm x 20cm rectangle, approximately 5mm thick. Trim the edges, lightly score a 2½cm border around the edge and prick the centre all over with a fork. Transfer to the prepared tray, brush the border with milk and bake for 20–25 minutes, until puffed and golden.
- Meanwhile, toss the olive oil, ginger, potatoes, turmeric, salt and sugar together in a roasting tray. Roast alongside the pastry for 10 minutes. Steam the cauliflower for 2–3 minutes until just tender.
- Press down the centre of the baked pastry, leaving the raised border intact. Spread over the tikka masala curry sauce, then top with the potatoes, cauliflower, peas, chilli and red onion. Return to the oven for 10 minutes, until heated through.
- Scatter over the coriander and serve the pie with the mango chutney.