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If you’re craving the comforting flavors of Indian street food blended with the convenience of a baked pie, you have to try this Vegetable Samosa Pie Recipe. It captures all the vibrant spices and hearty fillings of a traditional samosa inside a flaky, golden puff pastry crust. Every bite bursts with the warmth of cumin, garam masala, and turmeric, balanced by tender potatoes, peas, and carrots, making it a perfect vegetarian dish that you’ll want to share with everyone you know.
Ingredients You’ll Need
This Vegetable Samosa Pie Recipe relies on simple, everyday ingredients that come together to create an irresistible filling and flaky crust. Each item brings something special to the table, whether that’s bright color, rich aroma, or satisfying texture.
- 2 tablespoons oil or ghee: For a fragrant and rich base to cook the spices and vegetables in.
- 1 teaspoon cumin seeds: Adds that classic toasted nuttiness that defines samosa flavors.
- 1 teaspoon grated ginger: Brings a fresh, slightly spicy kick that balances the earthiness.
- 2 cloves garlic, minced: Elevates the savory notes and adds depth to the filling.
- 1 small onion, finely chopped: Provides sweetness and a lovely soft texture once cooked.
- 2 medium potatoes, peeled and diced: The hearty base that makes the filling satisfying and comforting.
- 1 cup frozen peas: Pops of sweetness and vibrant green color brighten up the dish.
- 1 medium carrot, diced: Adds natural sweetness and a bit of crunch.
- 1/2 teaspoon ground turmeric: Infuses the filling with golden color and subtle earthiness.
- 1 teaspoon garam masala: The signature warm spice mix that rounds out the flavor profile beautifully.
- 1/2 teaspoon ground coriander: Adds a hint of citrusy spice that pairs perfectly with garam masala.
- 1/2 teaspoon chili powder (optional): For a little extra heat if you like things with a kick.
- Salt to taste: Essential for bringing all the flavors together.
- Juice of 1/2 lemon: Brightens the filling with a fresh zing right before baking.
- 2 tablespoons chopped fresh cilantro: A burst of herbaceous freshness to lighten the dish.
- 1 sheet puff pastry, thawed: The flaky, buttery envelope that makes this samosa pie so special.
- 1 egg, beaten (for egg wash) or plant-based milk for vegan option: Helps create a glossy golden crust that’s truly irresistible.
How to Make Vegetable Samosa Pie Recipe
Step 1: Prepare the Spiced Vegetable Filling
Start by heating the oil or ghee in a large skillet over medium heat. Add the cumin seeds and let them toast until aromatic, about 30 seconds. Stir in the grated ginger, minced garlic, and chopped onion, cooking until the onions turn soft and golden, which unlocks their natural sweetness and creates the perfect flavor base.
Step 2: Cook the Vegetables with Spices
Next, toss in the diced potatoes and carrots along with turmeric, garam masala, ground coriander, chili powder if you’re using it, and salt. Stir frequently, letting the spices coat the vegetables evenly – this step is where the filling develops its iconic samosa character. Pour in 1/4 cup water, cover the skillet, and simmer gently until the vegetables soften, roughly 10 to 12 minutes.
Step 3: Stir in Peas, Lemon, and Cilantro
Once the potatoes and carrots are tender, add the frozen peas along with the lemon juice and chopped cilantro. Cook everything together for 2 to 3 minutes more to let the flavors marry beautifully. Remove from heat and allow the filling to cool slightly while you prep the pastry.
Step 4: Assemble the Pie
Roll out your thawed puff pastry and carefully line a greased pie dish with it. Spoon the flavorful vegetable mixture into the pastry shell evenly. If you have another sheet of pastry, cover the filling completely; otherwise, fold the edges over to seal the pie well. Cut a few small slits on the top so steam can escape during baking.
Step 5: Apply Egg Wash and Bake
Brush the top of the pie with beaten egg or a plant-based milk substitute if you want to keep it vegan. This step creates that shiny, golden finish we all love. Bake your samosa pie in a 400°F (200°C) oven for 25 to 30 minutes until the crust is puffed and golden brown.
Step 6: Cool and Serve
Let the savory pie cool for a bit before slicing. This resting time ensures the filling sets slightly, making each slice neat and easy to serve.
How to Serve Vegetable Samosa Pie Recipe
Garnishes
To make every bite even more delightful, try garnishing your Vegetable Samosa Pie Recipe with a sprinkle of freshly chopped cilantro or a drizzle of tangy tamarind chutney. A dollop of cooling yogurt or raita alongside adds a lovely contrast to the warm spices and flaky crust.
Side Dishes
This pie pairs beautifully with simple cucumber salad or a fresh mixed greens salad tossed in lemon vinaigrette. For a fuller meal, serve it with mint chutney and some basmati rice or lightly spiced lentils to keep the Indian-inspired theme flowing throughout the meal.
Creative Ways to Present
Want to impress at your next dinner party? Cut the pie into small squares for tapas-style serving alongside assorted chutneys. Or serve it as individual hand pies by cutting the puff pastry into smaller rounds before filling and baking. Both are fun, shareable ways to enjoy this Vegetable Samosa Pie Recipe with friends and family.
Make Ahead and Storage
Storing Leftovers
You can store leftover Vegetable Samosa Pie in an airtight container in the refrigerator for up to 3 days. Keep the crust as crisp as possible by reheating in the oven instead of the microwave.
Freezing
This pie freezes wonderfully. Wrap it tightly in foil and place it in a freezer-safe bag, where it will keep for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, place the pie on a baking sheet and warm it in a preheated 350°F (175°C) oven for 15-20 minutes or until heated through and the crust is crisp again. This method brings back the flaky texture perfectly every time.
FAQs
Can I make this Vegetable Samosa Pie Recipe vegan?
Absolutely! Use a plant-based puff pastry and replace the egg wash with plant-based milk or oil to keep it vegan-friendly while still achieving a golden crust.
What can I substitute for potatoes in the filling?
You can swap potatoes for sweet potatoes or even cauliflower florets to mix up the texture and flavor while keeping that hearty feel.
Is puff pastry necessary, or can I use another type of pastry?
Puff pastry gives the pie its characteristic flaky texture, but you could use shortcrust pastry for a denser crust—just expect a different mouthfeel.
How spicy is the Vegetable Samosa Pie Recipe?
The spice level is mild and warming by default, but you can increase chili powder or add fresh green chilies if you prefer more heat.
Can I prepare the filling in advance?
Yes! The spiced vegetable filling can be made a day ahead and refrigerated. This makes assembly on the day of baking quick and easy.
Final Thoughts
There is something truly special about the way this Vegetable Samosa Pie Recipe combines comfort and excitement in every flaky bite. Whether you’re serving it at a family dinner or bringing it to a potluck, it’s sure to become one of your go-to dishes. I can’t wait for you to give it a try and taste just how delicious and satisfying vegetarian cooking can be!
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Vegetable Samosa Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian-Inspired
- Diet: Vegetarian
Description
A delicious Indian-inspired Vegetable Samosa Pie featuring a flaky puff pastry crust filled with a spiced mixture of potatoes, peas, and carrots. This savory pie is perfect as a hearty main course and can be made vegan with simple substitutions.
Ingredients
For the Filling:
- 2 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 medium carrot, diced
- 1/2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder (optional)
- Salt to taste
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh cilantro
For the Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash) or plant-based milk for vegan option
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to prepare for baking the pie.
- Toast Cumin Seeds: In a large skillet, heat the oil or ghee over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds, to release their aroma.
- Sauté Aromatics: Stir in grated ginger, minced garlic, and chopped onion. Sauté until the onion becomes soft and golden brown, enhancing the flavor base.
- Add Vegetables and Spices: Add diced potatoes, diced carrot, ground turmeric, garam masala, ground coriander, chili powder if using, and salt. Cook for 5–6 minutes, stirring frequently to combine flavors.
- Simmer Vegetables: Add 1/4 cup of water to the skillet, cover, and simmer for 10–12 minutes or until vegetables are tender and cooked through.
- Finish Filling: Stir in frozen peas, lemon juice, and chopped cilantro. Cook for an additional 2–3 minutes, then remove from heat and allow to cool slightly to avoid melting the pastry.
- Prepare Pastry: Roll out the puff pastry sheet and place it in a greased pie dish, ensuring an even layer covering the bottom and edges.
- Fill Pie: Spoon the prepared vegetable mixture evenly over the pastry base.
- Cover Pie: Place another sheet of puff pastry over the filling or fold over the edges of the single sheet to enclose the filling. Seal the edges well to avoid leaks.
- Vent and Egg Wash: Cut small slits on top of the pastry to let steam escape while baking. Brush the top generously with beaten egg or plant-based milk for a golden finish.
- Bake: Bake the pie in the preheated oven for 25–30 minutes until the pastry is golden brown and flaky.
- Cool and Serve: Let the pie cool slightly before slicing and serving to allow the filling to set.
Notes
- Sweet potatoes or cauliflower can be used as substitutes or added to the filling for variation.
- Serve with chutney or a yogurt sauce to complement the savory spices.
- Make this dish vegan by using plant-based puff pastry and replacing the egg wash with plant-based milk.
