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
Scale
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.
