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Vegetable Samosa Pie
Recipe video above. Take everything you know about samosas - the curried mashed potato filling, the crispy pastry - put it in giant pie form, add a stack of extra vegetables and voila! Vegetable Samosa Pie! This is a big, vegetarian main course dinner that's something different yet also familiar, and wonderfully versatile - stuff with any veggies you want.Simplify SPICES: I've stayed true to traditional Samosa filling, so there's a fairly lengthy list of spices. It can be drastically simplified - see Notes 1 to 3.SPICINESS: Very mild - just a slight warmth. Dial it up if you want, or omit it!Blind baking / Crispy Base: See Note 5.Those who tried the South Indian Eggplant Curry I shared last week will love the common ingredients in this!
👥 6 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 15 min🔥 Cook: 1h 40m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●stove
📝 Preparation Steps
1
MASHED POTATO:
2
Bring a pot of water to the boil then cook potato for ⏱️ 12 - 15 minutes until very soft.
water2 cups
3
Drain, mash and set aside.
4
FILLING:
5
Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for ⏱️ 15 seconds - careful, they might pop!
black mustard seeds (Note 1)1.5 tspfennel seeds (Note 2)1 tsp
6
Curry leaves: Then add curry leaves and stir for ⏱️ 15 seconds.
curry leaves (, fresh (Note 3))15
7
Aromatics: Add garlic, ginger and onion. Cook for 4 to ⏱️ 5 minutes until onion is tinged with gold.
garlic (, finely grated)1 tbspginger (, finely grated)1 tbsponion (, finely chopped (brown, white, yellow))1
8
Tomato: Add tomato paste and tomato, cook for ⏱️ 30 seconds.
tomato paste1 tbsp
9
Spices: Add curry powder, turmeric and chilli. Cook for ⏱️ 30 seconds.
curry powder (Note 4)2 tsp
10
Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.
11
Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it's simmer gently).
water2 cupssalt1 tsp
12
Cook & reduce: Cook for ⏱️ 15 minutes until vegetables are soft. Then remove lid and simmer for ⏱️ 5 minutes to reduce liquid a bit.
13
Add mash: Remove from stove. Add peas and potato, mix through well.
14
Taste: Taste and add more salt and pepper if needed.
salt1 tsp
15
Cool: Place lid on and cool for at least ⏱️ 30 minutes (even overnight is fine).
16
ASSEMBLY & BAKING:
17
Preheat oven to 180°C/350°F (all oven types).
18
Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don't blind bake here - see Note 5)
19
Fill with Filling - slightly mounded is fine.
20
Fold in the corners of the puff pastry sheet.
21
Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).
22
Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!
23
Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).
egg (, lightly whisked)1
24
Bake 50 to ⏱️ 60 minutes, until the top is very deep golden and flaky.
25
Stand ⏱️ 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!
Plain yogurt
Nutrition Facts
calories
385 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
7 g
sugar Content
6 g
sodium Content
533 mg
protein Content
8 g
carbohydrate Content
45 g
saturated Fat Content
9 g
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