Vegetable Samosa Pie – Everything you love about Samosas…in giant pie form! Oh – and with handy store bought puff pastry and loads of extra veg. Excellent centrepiece vegetarian dinner recipe. Something different yet familiar, totally delicious with a bit of (rustic) wow factor.
I don’t hold this vegetarian pie to be in anyway authentic Indian in its construct (BIG), the filling (VEG loaded!) and the use of puff pastry instead of homemade samosa pastry (handy!).
But I do hope those of Indian background can recognise that I’ve stayed respectable of traditional Samosas by using authentic Samosa filling spices.
And while this might look a far cry from those little hand held, deep fried Samosa pastries we all know and love so much, just one bite is all it will take for you to think Ah! NOW I get why she calls it a Samosa pie!
Ingredients
500g potatoes, peeled, cut into 1cm cubes
350g kumara, peeled, cut into 1cm cubes
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon cumin seeds
1/2 teaspoon ground ginger
2 teaspoons mild curry powder
2 garlic cloves, crushed
1 cup (120g) frozen peas
400g can chopped tomatoes, drained of excess liquid
2 tablespoons chopped coriander leaves
1 egg, beaten
1 tablespoon lemon juice
8 sheets filo pastry
80g unsalted butter, melted
1 1/2 tablespoons sesame seeds
Mango chutney, to serve
Method* Preheat the oven to 180°C. Place a baking sheet in the oven to heat (this will give the pies a crisp base), and grease 6 individual pie dishes.
* Cook the potato and kumara in boiling salted water until tender, then drain well and set aside.
* Heat the oil in a deep frypan over medium heat, add the onion and cook, stirring, for 2 minutes or until soft.
* Add the cumin seeds, ground ginger and curry powder and stir for 1 minute or until fragrant.
* Add the garlic, peas, tomatoes, potato and kumara and cook, stirring, for 2 minutes.
* Stir in the coriander, then remove from the heat and set aside to cool. Stir the egg and lemon juice into the cooled mixture and season to taste.
* Place the pastry on a work surface and cover with a damp tea towel. Lay out one sheet and brush with melted butter, then place another sheet of pastry on top, repeating until you have 4 layers.
* Use scissors to cut into six 14cm squares and use to line the dishes, leaving some overhanging. Fill the pastry with the vegetable mixture.
* Place another sheet of filo on the bench, then place another sheet of pastry on top, repeating with remaining pastry.
* Using scissors or a round pastry cutter, cut six 14cm-diameter circles and place on top of each pie.
* Fold the excess pastry over the lids and pinch to secure. Brush the tops with extra butter and sprinkle with sesame seeds.
* Place pies on the preheated tray and bake for 20 minutes or until golden. Serve warm with mango chutney.