Description
This Vegetable Samosa Pie is a comforting, savory dish that combines the classic flavors of a samosa filling with the convenience of a pie. Filled with spiced potatoes, peas, carrots, and aromatic Indian spices, this pie is wrapped in a crispy, golden crust and makes for the perfect vegetarian dinner or appetizer.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1/2 cup carrots, diced
- 1/4 cup raisins (optional, for added sweetness)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground cinnamon
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1 package (2 sheets) puff pastry or pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon water (for egg wash)
Instructions
- Prepare the filling:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened. Add the garlic and grated ginger and cook for another 1-2 minutes until fragrant. - Cook the vegetables:
Add the diced potatoes, peas, and carrots to the skillet. Season with cumin, coriander, turmeric, garam masala, cinnamon, salt, and pepper. Stir to coat the vegetables in the spices. Add 1/4 cup of water, cover, and cook for 10-12 minutes, or until the potatoes are tender and the vegetables are cooked through. Stir occasionally to prevent sticking. - Add the finishing touches:
Once the vegetables are cooked, remove the skillet from the heat and stir in the chopped cilantro and raisins (if using). Adjust seasoning with more salt and pepper, if needed. Let the mixture cool for a few minutes. - Assemble the pie:
Preheat the oven to 400°F (200°C). Roll out one sheet of puff pastry or pie crust and fit it into the bottom of a 9-inch pie dish. Press it down gently to remove air bubbles. - Fill the pie:
Spoon the vegetable filling into the prepared pie crust, spreading it evenly. - Top with the second layer of pastry:
Roll out the second sheet of puff pastry or pie crust and place it on top of the filling. Trim the excess pastry, leaving a small overhang. Crimp the edges of the crust together to seal the pie. - Make the egg wash:
Whisk together the egg and water in a small bowl to create an egg wash. Brush the top of the pie with the egg wash for a golden, glossy finish. - Bake the pie:
Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and crisp. Let the pie cool for a few minutes before slicing and serving. - Serve:
Serve the vegetable samosa pie warm, garnished with additional cilantro, if desired. Enjoy with a side of yogurt or chutney for extra flavor.
Notes
- Vegan option: To make this pie vegan, use a non-dairy egg wash substitute (like almond milk or soy milk) and ensure the pastry is vegan-friendly.
- Spice level: Adjust the spices according to your preferred spice level. Add more chili powder or fresh green chilies for extra heat.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 slice (out of 8)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 12g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 4 g
- Cholesterol: 20mg