Description
This Samosa Pie with Spiced Chicken and Potato Filling is a delightful fusion dish inspired by traditional samosas, featuring a savory mix of ground chicken, aromatic spices, tender potatoes, green peas, and fresh cilantro encased in a flaky puff pastry crust. Perfect as a comforting main dish, it combines the familiar flavors of Indian-inspired spices with the convenience of a baked pie.
Ingredients
Scale
Filling Ingredients
- 3 tbsp ghee or butter
- 1 medium onion, finely chopped
- 1 jalapeño pepper, finely chopped (optional)
- 3 cloves garlic, minced
- 1 lb (450 g) ground chicken or turkey
- 2 tbsp garam masala or curry powder
- ½ tsp turmeric
- 1½ tsp salt (plus more to taste)
- 1½ lbs (about 2 medium) russet potatoes, diced
- 1 cup water
- 1 cup green peas (fresh or frozen)
- ½ cup minced fresh cilantro
Crust
- 1 sheet thawed puff pastry (about 8–9 oz) or a single pie crust sheet
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie later.
- Cook Onion: In a large stockpot over medium heat, melt the ghee or butter. Add the finely chopped onion and cook it for about 15 to 20 minutes until it becomes golden and caramelized, developing a rich flavor base.
- Add Jalapeño and Garlic: Stir in the finely chopped jalapeño pepper and minced garlic, cooking for another minute to release their aromas.
- Cook Meat and Spices: Add the ground chicken, garam masala or curry powder, turmeric, and salt to the pot. Sauté until the meat is fully cooked and no longer pink, ensuring the spices infuse the chicken thoroughly.
- Add Potatoes and Simmer: Incorporate the diced potatoes and pour in 1 cup of water. Cover the pot and cook for about 25 minutes until the potatoes become tender, allowing the flavors to meld.
- Finish Filling: Stir in the green peas and minced fresh cilantro. Taste and adjust seasoning with additional salt if needed.
- Assemble Pie: Transfer the cooked filling into a 2-quart baking dish, spreading it evenly.
- Add Puff Pastry: Lay the thawed puff pastry or pie crust sheet over the top of the filling, trim any excess pastry around the edges, and cut a few steam vents on top to allow steam to escape during baking.
- Bake: Place the baking dish in the preheated oven and bake for about 25 minutes, or until the crust is golden brown and crisp.
Notes
- This recipe can be customized with ground turkey instead of chicken.
- Use frozen peas if fresh peas are not available, just thaw them before adding.
- Adjust the spiciness by omitting the jalapeño or substituting with milder peppers.
- Make sure to cut steam vents in the pastry to prevent it from getting soggy.
- Let the pie rest for 5-10 minutes after baking for easier slicing and serving.
