Description
A delicious Indian-inspired Vegetable Samosa Pie featuring a spiced vegetable filling of potatoes, peas, and carrots encased in flaky puff pastry. This vegetarian main course is perfect for a comforting meatless dinner and combines classic samosa flavors in an easy-to-make pie.
Ingredients
Scale
Vegetable Filling
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 green chili, finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground cinnamon
- 3 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1/2 cup chopped carrots
- 1/4 cup water
- Salt to taste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh cilantro
Pastry and Finishing
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the samosa pie.
- Sauté Onions: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until soft and golden, about 5 minutes. This forms the flavorful base for the filling.
- Add Aromatics and Spices: Stir in the minced garlic, grated ginger, and chopped green chili (if using), cooking for an additional 1 minute. Then add the ground cumin, coriander, turmeric, garam masala, and cinnamon, stirring for 30 seconds until fragrant to release the spices’ aromas.
- Cook Vegetables: Add diced potatoes, frozen peas, chopped carrots, and water to the skillet. Cover and cook for 10 to 12 minutes, stirring occasionally until the vegetables are tender and the water has evaporated.
- Season and Cool: Season the vegetable mixture with salt, stir in the lemon juice and fresh cilantro. Remove from heat and let the filling cool slightly to facilitate handling.
- Prepare Pie Dish: Grease a 9-inch pie dish and transfer the cooled filling evenly into it.
- Assemble Pie: Roll out the thawed puff pastry sheet and place it over the filling. Trim any excess pastry around the edges, pressing firmly to seal the edges to the pie dish. Cut small slits on top of the pastry to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the pastry with the beaten egg to ensure a golden, glossy crust once baked.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the crust is golden brown and puffed.
- Cool and Serve: Remove from oven and allow the samosa pie to cool for 5 minutes before slicing. Serve warm, optionally with mango chutney or yogurt sauce.
Notes
- For a vegan version, skip the egg wash or substitute it with plant-based milk.
- Sweet potatoes can be used instead of regular potatoes for a sweeter flavor.
- Add cooked lentils to the vegetable filling for extra protein and nutrition.
- Serve with mango chutney or yogurt sauce to complement the spices.
