Vegetable Samosa Pie
A delightful dish combining the comforting flavors of a traditional samosa with the ease of a pie, perfect for any gathering.
Ingredients
For the filling
- 700 g 700g / 1.4lb potato, cut into 2cm / 4/5" pieces
- 3 tbsp 3 tbsp vegetable oil
- 1.5 tsp 1.5 tsp black mustard seeds Note 1
- 1 tsp 1 tsp cumin seeds Note 2
- 1 tsp 1 tsp fennel seeds Note 2
- 15 pieces 15 curry leaves, fresh Note 3
- 1 tbsp 1 tbsp garlic, finely grated
- 1 tbsp 1 tbsp ginger, finely grated
- 1 piece 1 onion, finely chopped (brown, white, yellow)
- 0.5 tsp 1/2 tsp turmeric powder
- 2 tsp 2 tsp curry powder Note 4
- 0.5 tsp 1/2 tsp chilli powder Adjust spiciness to taste (pure ground, not US Chili Spice Mi, sub cayenne)
- 1 tbsp 1 tbsp tomato paste
- 1 piece 1 tomato, chopped into 1.5cm / 1/2" pieces
- 1 piece 1 zucchini, chopped into 1.5cm / 1/2" pieces
- 1 piece 1 carrot, chopped into 1.5cm / 1/2" pieces
- 0.5 piece 1/2 cauliflower (small), cut/broken into small florets (~ 3 cups)
- 0.5 tsp 1/2 tsp black pepper
- 1 tsp 1 tsp salt
- 2 cups 2 cups water
- 1 cup 1 cup frozen green peas
For assembly and baking
- 2 sheets 2 sheets puff pastry Note 5
- 1 piece 1 egg, lightly whisked
For serving
- Plain yogurt
- Coriander/cilantro leaves, optional (decorative only, pictured)
Instructions
Mashed Potato
- Boil the potatoes in a pot until tender. Drain and mash them until smooth. Set aside.
Filling
- In a large pan, heat the vegetable oil over medium heat.
- Add the black mustard seeds, cumin seeds, fennel seeds, and curry leaves. Cook until the mustard seeds start to pop.
- Stir in the grated garlic, ginger, and chopped onion. Sauté until the onion is soft and golden.
- Add turmeric, curry powder, chilli powder, and salt. Mix well to combine.
- Add the mashed potatoes, chopped tomato, zucchini, carrot, cauliflower, black pepper, and water. Stir and cook until the vegetables are tender.
- Mix in the frozen peas and cook for a few more minutes. Remove from heat and let the filling cool.
Assembly & Baking
- Preheat your oven to 200°C (400°F).
- Roll out one sheet of puff pastry and place it in a pie dish.
- Spoon the vegetable filling into the pastry crust.
- Roll out the second sheet of puff pastry and cover the filling. Seal the edges by crimping with a fork.
- Brush the top with the lightly whisked egg.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
Notes
Serve the Vegetable Samosa Pie warm, garnished with fresh coriander/cilantro leaves and paired with plain yogurt on the side. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.