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Vegetable Samosa Pie

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A delightful dish combining the comforting flavors of a traditional samosa with the ease of a pie, perfect for any gathering.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: Indian, Vegetarian
Calories: 350
Ingredients Method Nutrition Notes

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)

Method
 

Mashed Potato
  1. Boil the potatoes in a pot until tender. Drain and mash them until smooth. Set aside.
Filling
  1. In a large pan, heat the vegetable oil over medium heat.
  2. Add the black mustard seeds, cumin seeds, fennel seeds, and curry leaves. Cook until the mustard seeds start to pop.
  3. Stir in the grated garlic, ginger, and chopped onion. Sauté until the onion is soft and golden.
  4. Add turmeric, curry powder, chilli powder, and salt. Mix well to combine.
  5. Add the mashed potatoes, chopped tomato, zucchini, carrot, cauliflower, black pepper, and water. Stir and cook until the vegetables are tender.
  6. Mix in the frozen peas and cook for a few more minutes. Remove from heat and let the filling cool.
Assembly & Baking
  1. Preheat your oven to 200°C (400°F).
  2. Roll out one sheet of puff pastry and place it in a pie dish.
  3. Spoon the vegetable filling into the pastry crust.
  4. Roll out the second sheet of puff pastry and cover the filling. Seal the edges by crimping with a fork.
  5. Brush the top with the lightly whisked egg.
  6. Bake in the preheated oven for 25-30 minutes, or until golden brown.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 5gSodium: 600mgFiber: 6gSugar: 4g

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.
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