Shortcut paneer and potato tikka pie

+ more quick dinner inspo and an Easter treat to use up hot cross buns

A filo-topped, one-pan pie with a spicy potato and paneer tikka filling

I made a pie. A few months back, that wouldn’t have been so out of the ordinary. But until this week, I’d filed pie-making away in my ‘things that are now impossible’ box, along with, you know, getting a haircut and showering by myself. But I’m nothing if not a trier – especially when it comes to carbs.

This is a pie made all in one pan. It has a ready-made filo pastry topping. No, I really don’t care that this probably means it’s technically not a ‘real’ pie, due to the lack of pastry bottom. Life’s too short and this pie tastes too good. I used a jar of curry paste to make the filling, which sits somewhere between a tikka masala and my favourite takeaway order of paneer, potato and spinach curry. I took all the shortcuts and still made it to the golden, pastry-clad destination.

It’s a recipe that speaks of an approach I’m embracing more in my cooking these days, when time and energy are short, so I’ve also shared some of my current favourite shortcut dinner ideas.

Finally, it’s Easter weekend, so the end of this week’s newsletter comes with a sweet treat to use up leftover hot cross buns. Dip them in egg, fry them, and you will have hot cross bun French toast – an excellent option for a bank holiday brunch.

Time-saving dinner ideas

Five minute miso broth
In a large pot, add 1-2 tbsp miso paste, boiling water, a dash of soy and a dash of rice wine vinegar. Add veg, such as sliced mushrooms, kale, carrot ribbons and pak choi, sliced chillies and ginger, and egg noodles, then simmer for a few minutes until the noodles are cooked and the veg tender. Serve with chilli oil.

One-pan spicy tomato and chickpea pasta
Sweat an onion and two sliced garlic cloves in olive oil until tender before adding a spoonful of chilli paste, a tin of tomatoes and a tin of chickpeas. Simmer for 10 minutes then add pasta and enough water to cover. Season, pop a lid on, then simmer until the pasta is cooked, adding a tiny splash of water if it gets too dry.

Paneer and potato tikka masala pie

Scrunching the filo pastry on top makes this pie super easy to put together. Serve with any green veggies – we had frozen peas and green beans.

This spun-iron pan is from Netherton Foundry and works brilliantly for this pie, in which the filling is made on the hob then the pastry cooked in the oven

Serves 4

• 1 pack (226g) paneer, cut into 3cm cubes

• 2 tsp mustard seeds (optional)

• 2 medium onions, peeled and finely sliced

• 4 tbsp tikka paste, or any other curry paste you fancy (I used M&S)

• 2 medium potatoes, diced (no need to peel)

• Small handful red lentils

• 1 tin (400g) chopped tomatoes

• 1 tin (160ml) coconut cream

• 3 balls frozen spinach

• 1 pack (270g) filo pastry

• 1 tsp nigella seeds (optional)

1. Preheat the oven to 180C fan. Heat a generous splash of oil in an ovenproof pan over a medium heat. Fry the paneer for 5 minutes, turning so each of the sides go golden, then set aside on kitchen paper.

2. Add a splash more oil to the same pan if needed. Add the mustard seeds. When they pop, add the onions and fry for 10 minutes, until softened, and sticky.

3. Add the tikka paste and stir for 1 minute. Add the potatoes, stir for another minute then add the lentils tomatoes along with 1 tsp salt. Fill the tomato can ¾ with water and add this too. Simmer until the potatoes are cooked through and the lentils are tender, adding a splash more water if needed.

4. Add the coconut milk and frozen spinach. Simmer for 2-3 minutes, until reduced and thickened slightly. Return the paneer to the pan, taste to check the seasoning and turn off the heat and allow to cool slightly.

5. Take the filo out of the pack. Brush each sheet with a little oil, and as you go, scrunch into rough ball shapes and place on top of the paneer mix to cover. Drizzle with a bit more oil and scatter with nigella seeds. Bake for 20-25 minutes, until the pastry is golden and cooked through. Serve with green veg – frozen peas and green beans would work.
   
   

   
   

Switch it up

• Use tofu in place of the paneer for a vegan version.

• Try with a jar of red Thai curry paste instead of the tikka paste.

Use it up

• To finish off the jar of curry paste, add a splash of oil and a squeeze of lemon juice to the jar, pop the lid back on and shake. Pour over cubed butternut squash, potatoes or aubergine before roasting.

Easter eggstra: hot cross bun French toast

Not so much a proper recipe but an idea for using up hot cross buns, and a way to treat yourself to a (hopefully) slower start and an indulgent breakfast for the bank holiday. Beat an egg with a little vanilla extract and a splash of milk. Slice two hot cross buns then dip each in the eggy mix. Heat butter with a little splash of olive oil in a non-stick pan, then fry the egg-soaked buns for a couple of minutes on each side, until golden. Serve with yoghurt or crème fraîche and fruit – I mixed chopped apples with some leftover frozen berry compote, like the kind I shared in last week’s newsletter.

PS This week I’m loving…

I apologise in advance for telling you about this Italian hazelnut créme from M&S, which tastes like the inside of a Kinder Bueno. Once you’ve tried the smooth, sweet and moreish hazelnut spread, there’s no going back. Eat it on pancakes, toast, use to ice a cake, stick a spoon straight in the jar when nobody’s looking... you get the idea.