serves
6
prep
20 minutes
cook
55 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
Pastry
- ¾ cup (180 ml) coconut oil
- 1½ cups (200 g) plain (all-purpose) flour
- 1½ tsp ground turmeric
- 1 tsp salt
- 4½ tbsp (90 ml) ice water, plus more if needed
- 1½ tsp white vinegar
Filling
- 4-5 medium (about 1 kg) yellow flesh potatoes, peeled and quartered
- Kosher salt
- 3 tsp (15 ml) canola oil
- 2 tsp coriander seeds, lightly crushed
- 1 tsp cumin seed, lightly crushed
- ¾ tsp fennel seeds, lightly crushed
- ½-1 green chilli, such as a jalapeño, finely minced
- 3 tsp garam masala
- ½ tsp cayenne
- 2 garlic cloves, finely minced
- 3 tsp finely minced ginger
- ¾ cup (90 g) frozen peas
- Freshly ground black pepper
- ½-¾ cup (125–185 ml) vegetable stock
- Coriander (cilantro), for serving
- Tamarind sauce and/or mango chutney, for serving
Freezing time: 30 minutes. Chilling time: 45 minutes to up to 1 day.
Instructions
- Measure out the coconut oil and spread out onto a piece of parchment paper. Place this into the freezer for about 30 minutes to freeze until very firm and cold.
- Pulse together the flour, turmeric and salt in the bowl of a food processor. Break the frozen coconut oil into pieces, add into the flour and pulse until the fat is broken up into pea-sized pieces, about 5 to 10 times. Mix the water and vinegar together.
- Turn the flour mixture into a large mixing bowl and using a wooden spoon, gently mix in the water and vinegar mixture to form a shaggy dough, adding more water if needed so it holds together. Press the dough into a ball and transfer to a piece of plastic wrap. Wrap the dough, flatten into a rough disk and place in the fridge for 45 minutes or up to 1 day.
- Cover the potatoes with 1 inch of cold water, season with salt and bring to a boil over high heat. Cook until the potatoes are tender, about 15 minutes. Drain and allow them to steam dry until they are cool enough to handle. Break apart the potatoes into small bite-sized pieces and set aside.
- Heat the oil over medium heat in a large skillet. Add the coriander seeds, cumin seeds, and fennel seeds and cook for 15 to 30 seconds to toast. Stir in chili, garam masala and cayenne. Season with salt and cook for about 1 minute. Add garlic and ginger and cook for 30 seconds, then add in the potatoes and peas. Season with salt and pepper. Stir to combine, then add in enough vegetable stock to moisten the mixture and loosen any bits stuck on the pan. Set the filling aside to cool to room temperature.
- Preheat your oven to 220°C (425°F), set the oven rack to the lowest position and line a baking sheet with parchment paper.
- Lightly dust a work surface with flour and roll out the pastry into a ½ cm (¼-inch) thick circle. Place the pastry onto the prepared baking sheet. Transfer the filling into the centre of the pastry and spread into an even layer, leaving about a 3-inch border all the way around. Fold the edges over the filling to form the galette and, if desired, brush the pastry with a little melted coconut or canola oil.
- Bake the pie on the bottom rack for 35 to 40 minutes or until the pastry is golden brown and crisp. Allow the pie to cool slightly and serve scattered with fresh coriander (cilantro), along with relish or chutney.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
