Samosa Potpie Recipes

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INDIAN SAMOSA PIE



Indian Samosa Pie image

If you've ever had a samosa you'll love this samosa pie! It's very easy to make, even for a beginner! Experiment with your spice level; this is a more mild version. These also freezes well to be baked later.

Provided by Susan R.

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 6

Number Of Ingredients 20

½ cup all-purpose flour
½ cup whole-wheat pastry flour
¼ teaspoon salt
2 tablespoons vegetable oil
6 tablespoons ice-cold water, or more as needed
1 ¼ pounds potatoes, peeled and quartered
1 tablespoon black or yellow mustard seeds
1 teaspoon curry powder, or more to taste
1 teaspoon ground ginger
½ teaspoon ground cumin
⅛ teaspoon red pepper flakes
1 ½ teaspoons vegetable oil
1 cup diced onion
½ cup diced carrot
1 tablespoon minced garlic
1 cup low-sodium vegetable broth
1 cup frozen peas
2 teaspoons white sugar
salt and ground black pepper to taste
2 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
  • Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
  • Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes.
  • Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
  • Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
  • Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough.
  • Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 39.9 g, Cholesterol 0.4 mg, Fat 6.9 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 176.4 mg, Sugar 4.3 g

VEGETABLE SAMOSA PIE



Vegetable Samosa Pie image

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!

Provided by Nagi

Categories     Mains     Vegetarian

Number Of Ingredients 25

700g / 1.4lb potato (, cut into 2cm / 4/5" pieces)
3 tbsp vegetable oil
1.5 tsp black mustard seeds ((Note 1))
1 tsp cumin seeds ((Note 2))
1 tsp fennel seeds ((Note 2))
15 curry leaves (, fresh (Note 3))
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 ((Note 4))
1/2 tsp chilli powder (, adjust spiciness to taste ((pure ground, not US Chili Spice Mi, sub cayenne))
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 ((Note 5))
1 egg (, lightly whisked)
Plain yogurt
Coriander/cilantro leaves (, option (decorative only, pictured))

Steps:

  • Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.
  • Drain, mash and set aside.
  • 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!
  • Curry leaves: Then add curry leaves and stir for 15 seconds.
  • Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.
  • Tomato: Add tomato paste and tomato, cook for 30 seconds.
  • Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.
  • Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.
  • 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).
  • Cook & reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.
  • Add mash: Remove from stove. Add peas and potato, mix through well.
  • Taste: Taste and add more salt and pepper if needed.
  • Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).
  • Preheat oven to 180°C/350°F (all oven types).
  • 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)
  • Fill with Filling - slightly mounded is fine.
  • Fold in the corners of the puff pastry sheet.
  • Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).
  • Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!
  • Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).
  • Bake 50 to 60 minutes, until the top is very deep golden and flaky.
  • Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!

Nutrition Facts : Calories 385 kcal, Carbohydrate 45 g, Protein 8 g, Fat 20 g, SaturatedFat 9 g, Sodium 533 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

SAMOSA PIE



Samosa Pie image

This exceptionally delicious recipe is a giant samosa to share, with a spiced potato-chicken filling under a crispy crust (with shortcut pastry option).

Provided by Jennifer Pallian BSc, RD

Categories     Dinner

Time 1h15m

Number Of Ingredients 13

3 tbsp ghee or butter
1 medium onion (finely chopped)
1 jalapeño pepper (finely chopped)
3 cloves garlic (minced)
1 lb ground chicken (or turkey)
2 tbsp garam masala (or curry powder)
1/2 tsp turmeric
salt
1 1/2 lbs potato (about 2 medium russets, diced)
1 cup water
1 cup green peas (frozen or fresh)
1/2 cup minced fresh cilantro
1 sheet of puff pastry (thawed (1/2 a 17-oz package) OR homemade single pie crust recipe)

Steps:

  • Heat ghee or butter in a large stockpot over medium heat. Add onion and cook until golden and caramelized, about 20 minutes. Add jalapeno and garlic; cook 1 minute more.
  • Stir in ground chicken, garam masala, turmeric and 1 1/2 tsp salt. Cook until chicken is no longer pink.
  • Stir in diced potatoes and water; cover pot and cook, stirring occasionally, until potatoes are tender, about 25 minutes. Stir in peas and cilantro. Taste, and adjust seasoning - you'll probably need more salt.
  • Transfer mixture to a 2-quart (2 L) baking dish. Roll out pastry and place over top. Cut a few steam vents.
  • Bake at 400 degrees until crust is golden brown, about 25 minutes.

SAMOSA POTPIE



Samosa Potpie image

The go-to appetizer at any Indian restaurant, samosas are reimagined as a delicious main-dish potpie. The heavily spiced potato and pea filling is surrounded by a flaky homemade crust. Serve with green or tamarind chutney. -Shri Repp, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon dried ajwain seeds or dried thyme
1 cup cold unsalted butter
6 to 8 tablespoons ice water
4 cups cubed peeled potatoes
1/2 cup frozen peas, thawed
1 tablespoon lemon juice
1 tablespoon chat masala seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1 to 2 red chili peppers, minced, optional
Green or tamarind chutney, optional

Steps:

  • In a large bowl, mix flour, salt and ajwain seeds; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Mash potatoes gently, leaving some chunks. Stir in peas, lemon juice, seasonings and, if desired, chili peppers., On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate greased well with butter. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before cutting. If desired, serve with chutney.

Nutrition Facts : Calories 430 calories, Fat 24g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 715mg sodium, Carbohydrate 48g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.

SAMOSA POT PIE



Samosa Pot Pie image

This easy vegetarian recipe offers a fresh take on traditional pot pie. To serve, use a large spoon to cut sections of the pastry and scoop with filling into shallow bowls. If desired, serve chutney, yogurt, and chopped cucumbers on the side.

Provided by rsstone

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 8

Number Of Ingredients 16

3 tablespoons salted butter
1 large sweet onion, chopped
2 cloves garlic, minced
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
1 ½ cups chopped carrots
4 cups chopped yellow potatoes
1 cup whole milk
1 cup half-and-half
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 ½ cups frozen peas
1 sheet frozen puff pastry

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a large stockpot over medium heat. Cook and stir sweet onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in hot butter until onion is translucent, about 10 minutes.
  • Stir carrots into the onion mixture; continue cooking and stirring until the carrot is slightly softened, about 5 minutes more. Add potatoes; stir.
  • Mix milk, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, curry powder, garam masala, and ginger together in a bowl until the spices are dissolved into the liquid; pour over the vegetable mixture in the pot. Bring the mixture to a boil. Stir peas into the boiling mixture; cook until peas are warmed, 2 to 3 minutes. Pour contents of pot into a 13x9-inch baking dish.
  • Cut frozen puff pasty lengthwise into 3 even pieces; arrange atop the vegetable mixture.
  • Bake in preheated oven until the pastry is puffed and golden brown and the vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 40.1 g, Cholesterol 25.7 mg, Fat 21 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 8.5 g, Sodium 478.6 mg, Sugar 5.2 g

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