Tom Kerridge's pork samosa pie

Tom Kerridge is in the kitchen with a weeknight meal ideal for the family. He's making a curry pie, with amazing spices and crunchy filo, that’s just 475 calories a portion.

Tom says: 'Roasting the pork for this ‘samosa pie’ beforehand intensifies the taste and, once it is combined with all those amazing spices and the crunchy filo, it really is like eating a samosa – just a lighter version that hasn’t been deep-fried.'

Recipe taken from Lose Weight for Good by Tom Kerridge

Serves: 6
Calories: 475 per serving

Ingredients

1kg lean pork mince (5% fat)1 tbsp light olive oil
2 large onions, finely diced
4 garlic cloves, finely chopped4 long green chillies, finely chopped
1 tbsp cumin seeds
½ tsp ground cardamom
2 tbsp medium Madras curry powder
1 tsp flaky sea salt
400g tin beef consommé
400ml chicken stock
400g potatoes, peeled and diced250g frozen peas
3 sheets of filo pastry
1 tsp nigella seeds

Method

• Preheat the oven to fan 180°C/gas 4. Line a deep, lipped baking tray with baking parchment.

• Spread the mince out on the baking tray and cook on the top shelf of the oven for 40 minutes, breaking it up well with a wooden spoon every
10 minutes. It should have a dark, even colour and resemble large coffee granules. Remove and set aside. Lower the oven setting to fan 170°C/gas 3.

• Heat the oil in a large non-stick sauté pan over a high heat. Add the onions and cook for 5 minutes or until softened, adding a splash of water if they start to stick.

• Add the garlic, chillies and cumin seeds and cook for a further 4 minutes; again add a splash of water if the mixture starts to stick.

• Stir in the cardamom, curry powder and salt and cook, stirring, for 1 minute. Pour in the beef consommé and chicken stock, add the cooked pork mince and potatoes and bring to a simmer. Cook for 20 minutes, or until the potatoes are cooked and the sauce has thickened.

• Stir the peas through the pork and potato mixture and transfer to a 30 x 25cm roasting tin

• Cut each filo sheet in half. Spray one piece 4 or 5 times with oil, then sprinkle with a few nigella seeds and scrunch it a bit. Lay the pastry, oiled-side up, over the pork. Repeat with the remaining pastry.

• Bake the pie on the middle shelf of the oven for 20–25 minutes or until the filo is brown and crispy