Delicious Vegetable Samosa Pie Recipe
Vegetable Samosa Pie
Introduction
Vegetable Samosa Pie is a delicious dish that combines the flavors of traditional samosas with the convenience of a pie. It features a crispy pastry filled with a mix of tender vegetables and aromatic spices. This dish is perfect for a cozy family dinner or a party with friends. The vibrant colors of the vegetables and the golden-brown pastry make it a beautiful addition to any table.
Why Make This Recipe
You should make Vegetable Samosa Pie because it is a crowd-pleaser! It is flavorful, comforting, and packed with healthy veggies. The use of puff pastry makes it easy to prepare, and it can be served hot or cold. This pie is also versatile; you can customize the filling based on your favorite vegetables or what’s in season. It’s a great way to enjoy a taste of India in a new, fun way!
How to Make Vegetable Samosa Pie
Making Vegetable Samosa Pie is easy if you follow these steps:
Ingredients
- 700g / 1.4lb potato, cut into 2cm / 4/5" pieces
- 3 tbsp vegetable oil
- 1.5 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 15 curry leaves, fresh
- 1 tbsp garlic, finely grated
- 1 tbsp ginger, finely grated
- 1 onion, finely chopped (brown, white, yellow)
- 1/2 tsp turmeric powder
- 2 tsp curry powder
- 1/2 tsp chili powder (adjust spiciness to taste)
- 1 tbsp tomato paste
- 1 tomato, chopped into 1.5cm / 1/2" pieces
- 1 zucchini, chopped into 1.5cm / 1/2" pieces
- 1 carrot, chopped into 1.5cm / 1/2" pieces
- 1/2 cauliflower (small), cut/ broken into small florets (~3 cups)
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups water
- 1 cup frozen green peas
- 2 sheets puff pastry
- 1 egg, lightly whisked
- Plain yogurt (for serving)
- Coriander/cilantro leaves (optional, for decoration)
Directions
-
Mashed Potato: Bring a pot of water to a boil. Cook the potato for 12-15 minutes until very soft. Drain, mash, and set aside.
-
Filling:
- Heat oil in a pot over high heat. Add mustard seeds, cumin, and fennel. Let them sizzle for 15 seconds (watch for popping!).
- Add curry leaves and stir for 15 seconds.
- Next, add garlic, ginger, and onion. Cook for 4-5 minutes until the onion turns golden.
- Add tomato paste and chopped tomato; cook for 30 seconds.
- Stir in curry powder, turmeric, and chili powder. Cook for another 30 seconds.
- Add zucchini, carrot, and cauliflower. Mix well to coat the veggies in the spices.
- Stir in water, salt, and black pepper. Bring to a simmer, cover, and reduce heat. Cook for 15 minutes until vegetables are soft. Remove the lid and simmer for an additional 5 minutes.
- Remove from heat, add peas and mashed potato, and mix well. Taste and adjust salt and pepper if needed. Let it cool for at least 30 minutes.
-
Assembly & Baking:
- Preheat the oven to 180°C/350°F.
- Grease a large pie dish. Place one sheet of puff pastry inside.
- Fill the pastry with the vegetable mixture, mounding it slightly.
- Fold in the corners of the puff pastry and cover with a second pastry sheet, rotated 90 degrees.
- Fold any overhanging pastry under itself. Brush with whisked egg and cut a small cross in the middle to let steam escape.
- Bake for 50-60 minutes until golden and flaky. Let stand for 5 minutes before slicing and serving with yogurt.
How to Serve Vegetable Samosa Pie
Vegetable Samosa Pie is best served warm. You can cut it into slices and serve it with a dollop of plain yogurt on the side for added creaminess. Garnish with fresh coriander or cilantro for a touch of color and flavor.
How to Store Vegetable Samosa Pie
If you have leftovers, you can store them in an airtight container in the refrigerator. The pie will stay fresh for up to 3 days. You can reheat it in the oven or microwave before serving.
Tips to Make Vegetable Samosa Pie
- Use a variety of vegetables to keep the flavors interesting.
- Let the filling cool completely before assembling the pie to prevent the pastry from getting soggy.
- For extra flavor, consider adding some chili or garam masala.
Variation
You can also make this recipe using other types of pastry, such as shortcrust or phyllo, for different textures. Feel free to add proteins like cooked lentils or paneer for added substance.
FAQs
1. Can I make this pie ahead of time?
Yes! You can prepare the filling a day in advance and assemble the pie just before baking.
2. Is it okay to freeze Vegetable Samosa Pie?
Yes! You can freeze the assembled pie before baking. Just thaw it in the refrigerator overnight and then bake it as directed.
3. Can I use different vegetables?
Absolutely! You can substitute your favorite vegetables or whatever you have on hand. Just make sure they cook in a similar time frame.
Enjoy making and sharing this delightful Vegetable Samosa Pie! It’s a heartwarming dish that everyone will love.
Vegetable Samosa Pie
Ingredients
For the filling
- 700 g potato, cut into 2cm / 4/5" pieces
- 3 tbsp vegetable oil
- 1.5 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 15 leaves curry leaves, fresh
- 1 tbsp garlic, finely grated
- 1 tbsp ginger, finely grated
- 1 medium onion, finely chopped (brown, white, yellow)
- 0.5 tsp turmeric powder
- 2 tsp curry powder
- 0.5 tsp chili powder (adjust spiciness to taste)
- 1 tbsp tomato paste
- 1 medium tomato, chopped into 1.5cm / 1/2" pieces
- 1 medium zucchini, chopped into 1.5cm / 1/2" pieces
- 1 medium carrot, chopped into 1.5cm / 1/2" pieces
- 1/2 small cauliflower, cut/ broken into small florets (~3 cups)
- 0.5 tsp black pepper
- 1 tsp salt
- 2 cups water
- 1 cup frozen green peas
- 2 sheets puff pastry
- 1 large egg, lightly whisked
- Plain yogurt (for serving)
- Coriander/cilantro leaves (optional, for decoration)
Instructions
Preparation of Mashed Potato
- Bring a pot of water to a boil. Cook the potato for 12-15 minutes until very soft. Drain, mash, and set aside.
Filling
- Heat oil in a pot over high heat. Add mustard seeds, cumin, and fennel. Let them sizzle for 15 seconds.
- Add curry leaves and stir for 15 seconds.
- Next, add garlic, ginger, and onion. Cook for 4-5 minutes until the onion turns golden.
- Add tomato paste and chopped tomato; cook for 30 seconds.
- Stir in curry powder, turmeric, and chili powder. Cook for another 30 seconds.
- Add zucchini, carrot, and cauliflower. Mix well to coat the veggies in the spices.
- Stir in water, salt, and black pepper. Bring to a simmer, cover, and reduce heat. Cook for 15 minutes until vegetables are soft.
- Remove the lid and simmer for an additional 5 minutes.
- Remove from heat, add peas and mashed potato, and mix well. Taste and adjust salt and pepper if needed. Let it cool for at least 30 minutes.
Assembly & Baking
- Preheat the oven to 180°C/350°F.
- Grease a large pie dish. Place one sheet of puff pastry inside.
- Fill the pastry with the vegetable mixture, mounding it slightly.
- Fold in the corners of the puff pastry and cover with a second pastry sheet, rotated 90 degrees.
- Fold any overhanging pastry under itself. Brush with whisked egg and cut a small cross in the middle to let steam escape.
- Bake for 50-60 minutes until golden and flaky. Let stand for 5 minutes before slicing and serving with yogurt.
