Samosa Pie with spiced potatoe filling and a crispy, flaky puff pastry on the top. Using samosa filling as a base I have given a twist to traditional samosa by combining two classics samosa and pie. Its a perfect vegetarian pie suitable for light meal, teatime treat or even for the picnics.
Spices for Filling
The filling is the most important part of the pie. And to get the filling right its important to get the right blend of spices.
Black mustard seeds are tiny little strong flavored seeds used most commonly in Indian cooking. The tiny seeds are dark brown with a slightly reddish hue to some seeds. They are bit strong in flavour so use them carefully.
Curry Leaves – fresh curry leaves add wonderful flavour and aroma. They are fairly easy to find in Indian grocery form. I just happen to have my own planted in a pot, so never had to buy it. If you are unable to find it substitute it to dried curry leaves.
Carom Seeds are small brown coloured seeds that have very strong thyme like flavour. it needs to be used in small quantity as to much can give a bitter taste.
Other Spices – Rest of the spices are commonly used spices like cumin seeds, coriander seeds, red chilli powder, chilli flakes and turmeric.
How to make Samosa Pie
Boil the potatoes with skin and mash them. Temper spices in the hot oil and add potatoes. Then we simply add this filling into a pastry lined pie dish , cover it with pastry then bake until puffed and golden. I like to brush the top with egg as it gives nice golden colour. If you are making a vegan version skip this.
DO I NEED TO MAKE MY OWN PIE DOUGH?
NOT at all and thats the best part. The frozen puff pastry and pie crust pastry sheet will work perfectly. If you do want to go down the path of making your own dough you can always do that.
To bake the pie you dont need to blind bake the base as the filling is dry, with no moisture. The base and the top all cooks together without making the base soggy.
Watch How to Make It
Other Recipes to Try:
Savoury Muffins
Garlic Knots
Chicken Nachos
Samosa Pie
Ingredients
- 6 Large Large Potatoes
- 2 Sheets of Puff Pastry
- 2 tbsp Vegetable Oil
- 3-4 Curry Leaves
- 1/2 tsp Carom Seeds
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tsp Red Chilli Powder
- ¼ tsp Turmeric
- ½ tsp Red Chilli Flakes
- 1 tsp Salt
- 1 Medium Finely chopped Green Chilli
- 2 tbsp Finely chopped Coriander
- 1 Egg ( Optional) (See Notes)
- 2 tsp Sesame Seeds (optional)
Instructions
- Boil Potatoes with skin until cooked through. Drain and peel the skin. Mash the boiled potatoes.
- In a pan heat all and temper curry leaves and spices.
- Add mashed potatoes and mix well along with chillies and corriander. Allow it to cool down.
- In a oven proof dish put a puff pastry sheet. Put potatoe filling and spread it evenly.
- Place the second sheet over and fold the corners. Prick the top with a fork.
- Brush the top with lightly beaten egg and sprinkle with sesame seeds. If you are making a vegan ersion you can skip this.
- Bake in a preheated oven ( 200° C or 180° C Fan forced) for 45 mins or until golden on the top.
- Serve with greek yoghurt or mint raita
Notes
- If making vegan version skip the eggs.
