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SIMOSA PIE

SIMOSA PIE

How can you not love simosas? Curried vegetables in a nice hand held pastry package. So why not in a pie? I think this elevates the simosa a bit and can be served for lunch with a tangy salad. This is absolutely easy to make and is sure to please!

Here's what you'll need

  • 6 sheets of phyllo dough
  • 4 medium boiled potatoes (diced)
  • 1 cup peas (canned, fresh or frozen)
  • 2 small tomatoes
  • 1 cup vegetable stock
  • 1 small onion
  • 6 cloves garlic (finely minced)
  • 4 tbsp curry powder
  • 4 tbsp melted butter
  • 2 tbsp olive oil
  • salt and pepper to taste
  1. sautee the onions and garlic until translucent and fragrant

  2. add the curry powder, stir for at least 5 minutes

  3. add diced tomatoes, vegetable stock and simmer until the tomatoes have broken down and most of the liquid is gone (give it a blitz with immersion blender if you like)

  4. meanwhile boil the potatoes in salted watere until cooked and dice them up

  5. remove the onion mixture from the heat and stir in the potatoes and peas...allow to cool completely

  6. carefully brush a sheet of phyllo with melted butter

  7. carefully place another sheet of phyllo on top(slightly askew of the first one) and brush with butter...keep going until all the sheets are used up

  8. brush the inside of a pie tin with butter and carefully lay the stacked phyllo sheets in and press the sides and bottom to make sure there are no bubbles

  9. SIMOSA PIE
  10. toss in the filling mixture in and flatten a bit without crushing or packing in too tight

  11. SIMOSA PIE
  12. carefully pull the overlapping dough over and brush the top well with butter

  13. SIMOSA PIE
  14. bake in a preheated °350 oven for 25 to 30 minutes or until golden brown

  15. let the pie rest for at least 5 to 8 minutes before slicing up

  16. SIMOSA PIE
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