Vegetable Samosa Pie
A delicious dish that combines traditional samosas with the convenience of a pie, featuring crispy pastry filled with tender vegetables and aromatic spices.
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.
Notes
Vegetable Samosa Pie is best served warm. Cut it into slices and serve it with a dollop of plain yogurt on the side. Garnish with fresh coriander or cilantro for added flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.