Description
This Vegetable Samosa Pie is a delicious Indian-inspired savory pie featuring a spiced vegetable filling of potatoes, peas, and carrots encased in flaky puff pastry. Perfect as a vegetarian main course, it combines warm spices like cumin, coriander, and garam masala for authentic flavor.
Ingredients
Scale
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
Pie Crust
- 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 Aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and golden, about 5 minutes. Stir in the minced garlic, grated ginger, and chopped green chili, cooking for an additional 1 minute to release their flavors.
- Add Spices: Add ground cumin, coriander, turmeric, garam masala, and cinnamon to the skillet. Stir continuously for 30 seconds until the spices are fragrant, ensuring they coat the aromatics and form the base of the filling.
- Cook Vegetables: Add the diced potatoes, frozen peas, chopped carrots, and water to the skillet. Cover and cook for 10–12 minutes, stirring occasionally, until the vegetables are tender and most of the water has evaporated.
- Season and Cool: Season the vegetable mixture with salt to taste. Stir in the lemon juice and chopped fresh cilantro. Remove the skillet from heat, allow the filling to cool slightly so it thickens and is easier to handle.
- Assemble Pie: Grease a 9-inch pie dish. Transfer the cooled vegetable filling evenly into the pie dish. Roll out the thawed puff pastry sheet and place it over the filled dish. Trim any excess pastry, pressing the edges to seal the pie securely. Cut small slits in the pastry top to allow steam to escape during baking.
- Apply Egg Wash: Brush the top of the puff pastry with the beaten egg to achieve a golden, glossy crust when baked.
- Bake: Place the pie in the preheated oven and bake for 25–30 minutes or until the crust is puffed and golden brown.
- Cool and Serve: Remove the pie from the oven and let it cool for 5 minutes. Slice and serve warm, optionally accompanied by mango chutney or yogurt sauce.
Notes
- For a vegan option, omit the egg wash or substitute with plant-based milk.
- You can use sweet potatoes instead of regular potatoes for a different flavor.
- Adding cooked lentils to the filling boosts protein and nutrition.
- Serve with mango chutney or a cooling yogurt sauce for added authenticity and flavor contrast.
