Vegetable Samosa Pie With Coriander Chutney

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop your potato[es] (skins on) into small bite-sized pieces

Top, tail, peel and dice your carrot[s] finely

Peel and dice your brown onion[s]

Peel and finely chop (or grate) your ginger and garlic

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped potatoes, diced carrot and diced onion to the pan and cook for 6-8 min or until starting to soften

Chop your coriander finely, including the stalks

Strip your mint leaves from their stems and chop them roughly, discard the stems

Dissolve your stock mix in 300ml [390ml] [510ml] boiled water

Once the veg has softened, add half the chopped garlic and ginger (save the rest for later!) to the pan with your curry powder, tomato paste and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min or until fragrant

Once fragrant, pour in the stock and cook for 3-4 min further or until the sauce has thickened

Once thickened, add your blanched peas with a generous grind of pepper and transfer to an oven-proof dish – this is your vegetable samosa pie mix

Dust your work surface with a generous sprinkling of flour and unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin

Lay the puff pastry sheet over the pie dish and trim off any excess (use any excess pastry for fancy pie decorations!)

Press the edges with a fork to seal the pastry to the dish and put the tray in the oven for 15-20 min or until puffed up, golden and cooked through

Reboil a kettle

Grind the chopped herbs and remaining chopped garlic and ginger in a pestle & mortar with a pinch of salt until you're left with a smooth paste

Add your rice vinegar, a pinch of sugar and a drizzle of olive oil to the paste and mix to combine – this is your coriander chutney

Trim, then add your green beans to a pot with a pinch of salt and cover them with boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender