Vegetable Samosa Pie
Total Time
1 hour and 55 minutes
Prep Time
15 minutes
Cook Time
1 hour and 40 minutes
Rating
4.92 out of 5 stars
(73)
Ingredients
6 servings
- 700g / 1.4lb potato (, cut into 2cm / 4/5" pieces)
- 3 tbsp vegetable oil
- 1.5 tsp black mustard seeds (Note 1)
- 1 tsp cumin seeds (Note 2)
- 1 tsp fennel seeds (Note 2)
- 15 curry leaves (, fresh (Note 3)
- 1 tbsp garlic (, finely grated)
- 1 tbsp ginger (, finely grated)
- 1 onion (, finely chopped (brown, white, yellow)
- 1/2 tsp turmeric powder
- 2 tsp curry powder (Note 4)
- 1/2 tsp chilli powder (, adjust spiciness to taste (pure ground, not US Chili Spice Mi, sub cayenne)
- 1 tbsp tomato paste
- 1 tomato * (, chopped into 1.5cm / 1/2" pieces)
- 1 zucchini * (, chopped into 1.5cm / 1/2" pieces)
- 1 carrot * (, chopped into 1.5cm / 1/2" pieces)
- 1/2 cauliflower * (small), cut/broken into small florets (~ 3 cups)
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups water
- 1 cup frozen green peas *
- 2 sheets puff pastry (Note 5)
- 1 egg (, lightly whisked)
- Plain yogurt
- Coriander/cilantro leaves (, option (decorative only, pictured)
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Preparation
Step 1
MASHED POTATO:
Step 2
Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.
Step 3
Drain, mash and set aside.
Step 4
FILLING:
Step 5
Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds - careful, they might pop!
Step 6
Curry leaves: Then add curry leaves and stir for 15 seconds.
Step 7
Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.
Step 8
Tomato: Add tomato paste and tomato, cook for 30 seconds.
Step 9
Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.
Step 10
Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.
Step 11
Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it's simmer gently).
Step 12
Cook & reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.
Step 13
Add mash: Remove from stove. Add peas and potato, mix through well.
Step 14
Taste: Taste and add more salt and pepper if needed.
Step 15
Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).
Step 16
ASSEMBLY & BAKING:
Step 17
Preheat oven to 180°C/350°F (all oven types).
Step 18
Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don't blind bake here - see Note 5)
Step 19
Fill with Filling - slightly mounded is fine.
Step 20
Fold in the corners of the puff pastry sheet.
Step 21
Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).
Step 22
Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!
Step 23
Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).
Step 24
Bake 50 to 60 minutes, until the top is very deep golden and flaky.
Step 25
Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!
Step 26
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