Vegetarian Samosa Pie Casserole Recipes

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EASY VEGETABLE SAMOSA



Easy vegetable samosa image

Make your own vegetable samosa with this easy recipe. Using filo pastry makes samosa making a breeze. Suitable for vegans and vegetarians.

Provided by Mandy Mazliah

Categories     Lunch     Snack

Time 50m

Number Of Ingredients 15

1 tbsp sunflower oil
1 small onion (finely chopped)
2 cloves garlic (finely chopped)
1 small piece ginger (finely chopped)
1/4 tsp ground coriander
1/4 tsp ground cumin
1 tsp garam masala
1/2 tsp ground chilli powder (optional)
2 small potatoes (diced)
1 carrot (diced)
2 tbsp water
handful frozen peas
Salt and pepper to taste (optional)
4 large sheets of filo pastry
Sunflower oil (for brushing)

Steps:

  • Heat the oil in a medium frying pan over a medium heat. Add the onion and fry until soft and golden brown. Stir often.
  • Add the garlic and ginger, stir and cook for a minute.
  • Add the spices, stir and cook for a minute before adding the diced potatoes, carrot and 2 tbsp water. Reduce the heat to low and cover.
  • Cook until soft (10-15 minutes). Add a little more water if needed. Stir often.
  • Add the frozen peas and cook for a minute or two. Taste the mixture and season with salt and pepper if needed.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
  • Line a baking tray with non stick baking paper.
  • Unroll the filo pastry. Remove one sheet* and cover the rest with a tea towel so that they don't dry out.
  • Divide the sheet in half so you have a square shape. Brush one piece with oil and place the other half on top of it. Brush with oil. Repeat with another sheet.
  • Fold the pastry in half so you have a triangle shape. Fold one side into the middle of the triangle and brush with oil so it sticks down. Fold the other side across so that you have a little pouch that you can open - a cone shape. Fill with the potato mixture and fold down the top. Brush the top with oil to stick it down then lightly brush the whole samosa with oil.
  • Bake for 15-20 minutes until golden brown.

Nutrition Facts : Calories 104 kcal, Carbohydrate 19 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving

BAKED VEGGIE SAMOSAS



Baked veggie samosas image

Perfect as a curry accompaniment or as a snack in their own right, these flavour-packed samosas are super-fun to make. Plus, once you've cracked making the dough you can experiment with lots of different filling combinations. Delicious!

Provided by Jamie Oliver

Categories     Sides     Vegetables     Dinner Party     Indian     Christmas     Potato     Cauliflower

Time 2h

Yield 20

Number Of Ingredients 18

400 g Maris Piper potoatoes
250 g cauliflower
125 g frozen peas
1 onion
2 cloves of garlic
5cm piece of ginger
1 fresh green chilli
1 teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon garam masala
1 teaspoon ground coriander
½ a lemon
½ bunch of fresh coriander, (15g)
DOUGH
550 g plain flour, plus extra for dusting
½ teaspoon baking powder
2 teaspoons ajwain seeds, optional
groundnut oil, or vegetable oil

Steps:

  • To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
  • Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
  • Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
  • Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they're roughly the same size.
  • Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
  • Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
  • Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
  • Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
  • Stir the cooked veg into the pan and crush gently with a potato masher - don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
  • Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
  • On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
  • Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
  • Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
  • Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.

Nutrition Facts : Calories 181 calories, Fat 7.2 g fat, SaturatedFat 1.4 g saturated fat, Protein 4 g protein, Carbohydrate 26.8 g carbohydrate, Sugar 1.6 g sugar, Sodium 0.1 g salt, Fiber 1.8 g fibre

VEGETABLE SAMOSAS



Vegetable Samosas image

My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. -Amy Siegel, Clifton, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield about 3 dozen.

Number Of Ingredients 14

2 large potatoes, peeled and cubed
1 medium onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas, rinsed, drained and mashed
1 cup frozen peas, thawed
2 tablespoons minced fresh cilantro
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
Cooking spray
Mint chutney, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside., In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips., Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.

Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

VEGETABLE SAMOSAS



Vegetable Samosas image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 20 samosas, 6 to 8 servings

Number Of Ingredients 20

2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup ghee or clarified butter or oil
Cold water as needed, usually about 10 tablespoons
3 medium baking potatoes, boiled until tender, drained and cooled
1/4 cup ghee or clarified butter or oil
1 cup minced onion
1 tablespoon minced fresh ginger
1 hot green chile, such as Serrano, finely minced
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon cumin seeds
1/4 teaspoon freshly ground black pepper
1 cup frozen green peas, thawed
1/4 cup chopped cilantro leaves
1 cup plain yogurt
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped green onion
1 tablespoon lemon juice
Chutney, for serving

Steps:

  • Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 1/4 cup of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, a tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic wrap and transfer to the refrigerator to rest for at least 1 hour.
  • While the dough is resting, make the filling. Peel the potatoes and cut into small dice. Heat 1/4 cup of ghee in a medium skillet and add the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add the ginger, chile, coriander, garam masala, and cumin seeds and cook until the spices are fragrant, about 2 minutes. Add the potatoes, 1 teaspoon of the remaining salt, and 1/8 teaspoon of the pepper and cook, stirring, until well combined, about 6 minutes. Add the peas and 3 tablespoons of the cilantro and set aside to cool completely.
  • While the filling is cooking, make the yogurt dipping sauce by combining the yogurt, remaining tablespoon of cilantro, mint, green onion, lemon juice, remaining 1/4 teaspoon of salt and remaining 1/8 teaspoon of pepper and stir to combine. Set aside, refrigerated, until ready to serve the samosas.
  • Divide the samosa dough into 10 portions and roll each piece of dough into a circle about 5 inches in diameter. Cut each circle in half. Lightly moisten the straight edge of each half circle and press together to seal; you should now have a cone-shaped portion of dough. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and then moisten the remaining edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
  • When you are ready to fry the samosas, heat a large saucepan filled at least 2 inches with oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, about 4 minutes. (Note: these will float to the surface of the oil long before they are ready to be removed; make certain to cook them until the pastry is crispy and golden brown.) Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the yogurt dipping sauce and your favorite chutney.

SAMOSA PIE



Samosa pie image

Nadiya's all-time favourite samosa crossed with her favourite picnic pie recipe. With an aromatic meaty filling and a crisp shell made with hot water crust pastry. For this recipe, you will need a 20cm/8in round loose-bottomed cake tin.

Provided by Nadiya Hussain

Categories     Main course

Yield Serves 8

Number Of Ingredients 19

5 tbsp olive oil
3 small onions, finely chopped
1½ tsp salt
1 tsp ground ginger
1 tbsp garlic granules
1 tbsp cumin seeds
2 tsp dried red chilli flakes
500g/1lb 2oz lamb mince
500g/1lb 2oz potatoes, peeled and cut into small cubes
200g/7oz frozen peas
2 tbsp cornflour
a large handful fresh coriander, finely chopped
265g/9½oz plain flour
55g/2oz strong bread flour, plus extra for dusting
½ tsp salt
1 tsp ground turmeric
135ml/4½fl oz boiling water
65g/2¼oz vegetable fat
1 free-range egg, beaten, for glazing

Steps:

  • For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes.
  • Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned.
  • Stir in the potatoes, then reduce the heat to low-medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft.
  • Add the frozen peas and cook them through.
  • Stir in the cornflour - this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold.
  • Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin.
  • For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre.
  • Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together.
  • Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge.
  • Fill the pastry with the samosa filling.
  • Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie.
  • Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour.
  • Leave to cool completely in the tin, then remove and cut into slices.

VEGETARIAN SHEPHERD'S PIE



Vegetarian Shepherd's Pie image

French green lentils (Puy lentils) make a hearty base for this vegetarian shepherd's pie. They may be slighter harder to find than other lentils, but they're worth the extra effort. Unlike brown or red lentils, green lentils retain their shape and texture after cooking, which means they stand up well to a long simmer and this rich potato topping. Store-bought vegetable stock can vary greatly so be sure to buy one with a pleasant flavor that isn't too sweet. (Note: Parmigiano-Reggiano cheese contains rennet, so it is not vegetarian. Use a vegetarian Parmesan or leave it out. If you leave it out, be sure to season the potatoes well with salt and pepper.)

Provided by Samantha Seneviratne

Categories     dinner, casseroles, main course

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons kosher salt, plus more for seasoning
2 pounds russet potatoes, peeled and quartered (about 3 large)
6 tablespoons unsalted butter
1/2 cup whole milk
1/2 cup sour cream
1/2 cup packed grated Parmigiano-Reggiano cheese or vegetarian Parmesan (optional)
Freshly ground black pepper
3/4 cup French lentils
4 sprigs thyme
3 1/2 cups vegetable broth
1 teaspoon kosher salt, plus more for seasoning
4 tablespoons butter
8 ounces sliced mixed mushrooms, such as button, cremini, and shitaake
1 large leek, white part only, thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 cloves garlic, minced
Freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons flour
1 cup frozen peas, thawed
1 to 2 teaspoons fresh lemon juice

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
  • Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
  • Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
  • Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 8 grams, Carbohydrate 58 grams, Fat 24 grams, Fiber 8 grams, Protein 14 grams, SaturatedFat 15 grams, Sodium 1149 milligrams, Sugar 7 grams, TransFat 1 gram

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

Hot water pastry crusts - technically made with boiling water - are the secret behind classic savory British pies that bake up unfathomably tall, stand on their own power and don't crumble when sliced. Boiling water creates a silky, sturdy dough that is a breeze to roll and form, and also to flavor. This pie from the British author and television host Nadiya Hussain riffs on the lamb samosas she grew up eating with her Bangladeshi family. Here, Ms. Hussain's turmeric-infused crust turns a brilliant golden brown as the pie bakes.

Provided by Rachel Wharton

Categories     pies and tarts, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

5 tablespoons olive oil
1 small white onion, finely chopped (1 heaping cup)
Kosher salt
1 teaspoon ground ginger
1 tablespoon granulated garlic
1 tablespoon cumin seeds
2 teaspoons red-pepper flakes
1 pound ground lamb
1 pound red or gold potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen peas
2 tablespoons cornstarch whisked into 1/4 cup cold water
3/4 cup loosely packed, finely chopped fresh cilantro leaves
2 1/3 cups/325 grams all-purpose flour (see Tip)
1 teaspoon kosher salt
1 teaspoon ground turmeric
1/3 cup/65 grams vegetable shortening
1 large egg, beaten, for glazing the top

Steps:

  • Make the filling: Heat the oil in a large skillet over medium heat. Add the onion and 1 1/2 teaspoons salt and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Stir in the ginger, garlic, cumin and red-pepper flakes, and cook until fragrant, a minute or two. Add the lamb and cook, stirring occasionally and breaking into small pieces, until it is just cooked through, 6 to 8 minutes. Stir in the potatoes, cover, reduce the heat to medium-low and let everything steam, stirring once halfway through, until the potatoes are just soft, about 20 minutes.
  • Uncover, stir in the peas and cook until just heated through, a minute or two. Stir in the cornstarch slurry, then turn off the heat and stir in the cilantro. Season to taste with salt, and let cool completely before building the pie.
  • When the filling has cooled, arrange an oven rack in the lowest position and heat oven to 400 degrees.
  • Make the pastry: Whisk the flour, salt and turmeric in a large heatproof mixing bowl. Create a small well in the center.
  • In a small pot, bring 2/3 cup plus 1 tablespoon/165 grams water and the shortening to a boil over medium heat. As soon as the shortening has melted completely into the boiling water, pour the mixture into the well in the flour. Use a wooden spoon to quickly stir the hot water into the flour, making sure everything gets wet. As soon as it is cool enough to handle, knead the dough with your hands in the bowl or on a clean work surface until it comes together in a smooth ball.
  • Wrap a third of the dough in plastic wrap and set aside. Roll the remaining dough into an 11-inch circle (about 1/8-inch thick) between two large pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry into an 8-inch springform pan, centering it and using your hands to gently press it into the bottom and against the sides. The dough should be supple and smooth enough that, if you tear it, you can easily patch any holes. Discard the wrap or paper. Add the filling and use the back of a spoon to press it in and level the surface. There should be a 1/2-inch rim of dough above the filling. Brush it with the beaten egg.
  • Roll the reserved dough into a 9-inch circle (about 1/8-inch thick) between two pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry over the filling, centering it and pushing it down so that it fits snugly. The edge of the top crust will overlap the edge of the bottom crust. Press these two edges together gently against the side of the pan. Using a knife, trim the top of the combined edges to create an even border around the pan, then use your fingers to crimp that bit of dough back down into the pie, sealing the edges.
  • Cut a hole in the center of the pie to allow air to escape, brush the top with egg and bake until the top is deep golden brown and firm, 1 hour to 1 hour 15 minutes, rotating the pan halfway through. Let cool in the pan on a rack for at least 1 1/2 hours before unmolding and serving.

SAMOSA PIE



Samosa pie image

Cover spiced lamb mince, stewed potato and peas with crispy filo pastry for a low-fat, Indian-inspired dinner

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 11

2-3 tbsp vegetable oil
1 onion , chopped
500g lamb mince
2 garlic cloves , finely chopped
2 tbsp curry powder
1 large sweet potato (about 300g), peeled and grated
100g frozen peas
handful coriander , roughly chopped
juice 0.5 lemon
3-4 sheets filo pastry
1 tsp cumin seeds

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a frying pan. Cook the onion and mince for about 5 mins until the meat is browned. Stir in the garlic, curry powder, sweet potato and 300ml water. Cook for 5-8 mins until the potato has softened. Stir in the peas, coriander and a squeeze of lemon juice, then season.
  • Spoon the mixture into a baking dish. Brush the sheets of filo with the remaining oil and scrunch over the top of the mince. Sprinkle with cumin seeds and bake for 10-15 mins or until the top is crisp.

Nutrition Facts : Calories 308 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

MAKE AHEAD VEGAN SAMOSA SHEPHERD'S PIE



Make Ahead Vegan Samosa Shepherd's Pie image

Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.

Provided by Heidi Swanson

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 12

1 1/2 pounds potatoes or sweet potatoes
2/3 cup full-fat coconut milk
fine grain sea salt, to taste
1 tablespoon coconut oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces mushrooms, chopped
1 cup crushed tomatoes
2 teaspoons garam masala
2 cups cooked yellow or green split peas
1 cup peas (fresh or frozen)
To serve: a drizzle of melted coconut oil with chopped serrano chiles, micro greens, scallions

Steps:

  • Preheat oven to 375F with a rack in the center.
  • Place the potatoes/sweet potatoes in a medium saucepan, cover with water, salt as you would pasta water, and bring to a boil for about ten minutes, or until tender. Drain, and return to saucepan over heat for a minute or so to dry out a bit. Add the coconut milk, and the salt, and mash together. Set aside.
  • In a large saucepan over medium-high heat, combine the coconut oil with the onion and garlic, and a generous pinch of salt. Sauté for a few minutes, until onions are translucent, and then turn the heat up and add the mushrooms. Cook, stirring every couple of minutes, until the mushrooms release their water, and start to brown. Add the tomatoes and spices. Stir well, then add the cooked split peas and peas. Cook for another minute or two, taste, and adjust with more garam masala or salt if needed.
  • Transfer the mushroom mixture to a 8-inch baking dish (or equivalent), spreading it across in a somewhat even layer. Dollop the potatoes across the top, and gently push them around until they cover the entire top of the casserole, run the tines of a fork across the top if you like a bit of texture.
  • Bake for 25 minutes, and finish under a broiler to add a bit of extra color and texture to the top. Serve as-is, or sprinkled with any (or all) of the suggested toppings.

Nutrition Facts : Calories 413 kcal, Carbohydrate 64 g, Protein 23 g, Fat 9 g, SaturatedFat 6 g, Sodium 81 mg, Fiber 22 g, Sugar 9 g, ServingSize 1 serving

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.

ALOO MATAR SAMOSA PIE



Aloo Matar Samosa Pie image

Provided by Bhavna

Number Of Ingredients 20

1/2 cup all-purpose flour
1/2 cup whole-wheat pastry flour
1/4 teaspoon salt
2 tablespoons vegetable oil
6 tablespoons ice-cold water (or more as needed)
1 1/4 pounds potatoes (peeled and quartered)
1 tablespoon black or yellow mustard seeds
1 teaspoon curry powder (or more to taste)
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes (optional)
1 1/2 teaspoons vegetable oil
1 cup diced onion
1/2 cup diced carrot
1 tablespoon minced garlic
1 cup low-sodium vegetable broth or simply use water
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.

INDIAN SAMOSA CASSEROLE



Indian Samosa Casserole image

I just got this in an email from Veg Times, and I'm posting here for safekeeping. Sounds like a bit of work but also sounds delish!

Provided by smellyvegetarian

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/4 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon mustard seeds
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes (optional)
1 1/4 lbs potatoes, peeled and quartered
1 1/2 teaspoons vegetable oil
1 onion, diced (1 cup)
1 carrot, diced (1/2 cup)
3 garlic cloves, minced (1 Tbs.)
1 cup frozen peas
1 cup low sodium vegetable broth
2 teaspoons agave nectar or 2 teaspoons sugar
2 tablespoons soymilk

Steps:

  • Preheat oven to 375°F
  • Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
  • To make Filling:.
  • Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
  • Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
  • Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
  • Spread Filling in 9-inch pie pan. Set aside.
  • Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
  • Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.

VEGETARIAN SAMOSA PIE CASSEROLE



Vegetarian Samosa Pie Casserole image

This recipe (from cooktopcove) tastes amazingly like the samosas you you get in Indian restaurants -- in fact, you might want to make the mint dipping sauce to accompany it! For a more finished look, brush the top crust with beaten egg.

Provided by lecole54

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 lbs russet potatoes, peeled, large diced
1 lb carrot, large diced
3 tablespoons vegetable oil or 3 tablespoons canola oil
1 1/2 tablespoons ginger, grated
6 garlic cloves, minced
1 medium onion, small diced
1 tablespoon whole cumin seed
2 teaspoons turmeric
1/2 tablespoon paprika
2 cups peas (frozen or fresh)
1/2 cup cilantro, finely chopped
1 tablespoon lemon juice
2 teaspoons salt
1 teaspoon pepper
2 pie crusts (ready-made)

Steps:

  • Heat oven to 375 degrees Fahrenheit.
  • Boil potatoes and carrots in salted water until tender. Drain. Mash potatoes and carrots with a potato masher or a fork.
  • Heat oil in a large saute pan on medium-high heat. Add ginger and garlic. Sauté for 3 to 5 minutes, until ginger and garlic are slightly brown and aromatic.
  • Add onions and cook for another 3 to 5 minutes, until onions are tender.
  • Add cumin seeds and cook for 1 to 2 minutes, until fragrant. Adjust heat as needed.
  • Add turmeric and paprika, and bloom for 1 to 2 minutes.
  • Add potato and carrot mix, peas, cilantro, lemon juice, salt and pepper.
  • Mix well so that everything is fully incorporated.
  • Line a pie dish with one of the pie crusts. Spread the potato mixture over the pie crust. Cover the top with the other pie crust and crimp the edges. Cut 3 to 4 slits in the crust so steam can release during baking. Bake in oven for 35 minutes, or until filling is hot and crust in a nice golden brown.

Nutrition Facts : Calories 581.6, Fat 27.6, SaturatedFat 6, Sodium 1154.4, Carbohydrate 74.7, Fiber 11.7, Sugar 9.1, Protein 11.2

BAKED VEGETARIAN SAMOSAS



Baked Vegetarian Samosas image

Traditionally, samosas are an Indian snack food, but vegetarian samosas can be eaten as an entree, or along with some other vegetarian Indian sides.

Provided by Jolinda Hackett

Categories     Appetizer     Snack

Time 43m

Yield 16

Number Of Ingredients 10

2 onions, minced
1 tablespoon ground coriander
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 pound potatoes, chopped into 1/2 inch pieces
10 ounces frozen peas, thawed and drained
1/4 cup chopped cilantro
Salt and pepper to taste
9 sheets phyllo pastry , thawed
2 teaspoon olive oil (or more as needed)

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • In a large skillet over medium-high heat, saute the onions in a bit of oil until they are soft, about 6 to 8 minutes.
  • Add the coriander, cumin , and cayenne, and cook for another minute.
  • Remove from heat and add the potatoes, peas, and cilantro, stirring to mix well. Season with a bit of salt and pepper.
  • Stack 3 or 4 sheets of phyllo together, and slice into 4 even rectangles with a pair of kitchen shears . Continue with the rest of the phyllo, then cover with plastic wrap.
  • Place 2 or 3 tablespoons of the potato and peas mix in the corner of the dough, then roll the corner towards the center. Fold in the left and right corners, then roll up again.
  • Fold in the left and right corners, then roll up again. Repeat until all pastry dough has been used.
  • Place each samosa on a baking sheet, and lightly brush the tops with olive oil. Bake for 20 minutes, or until lightly golden brown.

Nutrition Facts : Calories 617 kcal, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 4 g, Protein 5 g, SaturatedFat 12 g, Sodium 569 mg, Sugar 2 g, Fat 34 g, ServingSize 12 to 16 servings, UnsaturatedFat 0 g

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INDIAN SAMOSA CASSEROLE RECIPE - VEGETARIAN TIMES

From vegetariantimes.com
Cuisine Indian
Category Entrees
Servings 6
Published 2017-05-11
  • To make Crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together.
  • To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
  • Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
  • Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center.
  • Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers.
  • Frozen cooking instructions: Preheat oven to 375°F. Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden.


VEGAN FRYING-PAN SAMOSA PIE - DELICIOUS. MAGAZINE
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Total Time 30 mins
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Calories 379 per serving
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