Description
This Samosa Pie combines the classic flavors of spiced chicken and potatoes with a flaky puff pastry crust to create a comforting and delicious dish perfect for a family dinner. Infused with warming garam masala and turmeric, the filling boasts tender ground chicken, aromatic onions, and soft potatoes paired with fresh cilantro and peas, all enveloped in a golden, crisp pastry topping.
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 the oven to 400°F (200°C) to ensure it’s ready for baking the samosa pie.
- Cook Onions: In a large stockpot over medium heat, melt the ghee or butter. Add the finely chopped onions and cook, stirring occasionally, until golden and caramelized, about 15–20 minutes, which develops a deep flavor base for the filling.
- Add Jalapeño and Garlic: Stir in the finely chopped jalapeño pepper (if using) and minced garlic; cook for an additional minute to release their aroma.
- Cook Ground Meat: Add the ground chicken along with garam masala (or curry powder), turmeric, and salt. Cook the mixture, stirring frequently, until the meat loses its pink color and is fully cooked.
- Simmer Potatoes: Add the diced russet potatoes and water to the pot. Cover and cook for about 25 minutes, or until the potatoes turn tender, absorbing the spices and flavors from the mixture.
- Add Peas and Cilantro: Stir in the green peas and minced fresh cilantro. Taste the filling and adjust salt as needed to balance the flavors.
- Prepare Baking Dish: Transfer the chicken and potato filling evenly into a 2-quart baking dish, smoothing the surface for even topping.
- Top with Pastry: Lay the thawed puff pastry or pie crust sheet over the filling. Trim any excess pastry from the edges and cut a few small vents on top to allow steam to escape during baking.
- Bake Pie: Place the baking dish in the preheated oven and bake for about 25 minutes, or until the pastry crust is golden brown and crisp, signaling that the pie is cooked through.
Notes
- You can substitute ground turkey for chicken if preferred.
- If you do not have garam masala, curry powder is a great alternative.
- For a spicier pie, increase the amount of jalapeño or add chili powder.
- Allow the pie to rest for 5-10 minutes after baking to let the filling set before slicing.
- Leftover pie can be refrigerated and reheated in the oven to maintain crispness of the crust.
