Vegetable Samosa Pie
why make this recipe
Vegetable Samosa Pie is a delightful dish that combines the comforting flavors of a traditional samosa with the ease of a pie. It’s perfect for family gatherings, parties, or even a cozy night in. This recipe is not only tasty but also packed with healthy vegetables. The flaky puff pastry holds a flavorful spiced filling, making it a great vegetarian option. Plus, it’s a fun twist on a classic favorite that both kids and adults will enjoy.
how to make Vegetable Samosa Pie
Ingredients:
- 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)
Directions:
MASHED POTATO:
- Boil the potatoes in a pot until tender. Drain and mash them until smooth. Set aside.
FILLING:
- In a large pan, heat the vegetable oil over medium heat.
- Add the black mustard seeds, cumin seeds, fennel seeds, and curry leaves. Cook until the mustard seeds start to pop.
- Stir in the grated garlic, ginger, and chopped onion. Sauté until the onion is soft and golden.
- Add turmeric, curry powder, chilli powder, and salt. Mix well to combine.
- Add the mashed potatoes, chopped tomato, zucchini, carrot, cauliflower, black pepper, and water. Stir and cook until the vegetables are tender.
- Mix in the frozen peas and cook for a few more minutes. Remove from heat and let the filling cool.
ASSEMBLY & BAKING:
- Preheat your oven to 200°C (400°F).
- Roll out one sheet of puff pastry and place it in a pie dish.
- Spoon the vegetable filling into the pastry crust.
- Roll out the second sheet of puff pastry and cover the filling. Seal the edges by crimping with a fork.
- Brush the top with the lightly whisked egg.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
how to serve Vegetable Samosa Pie
Serve the Vegetable Samosa Pie warm, garnished with fresh coriander/cilantro leaves. It pairs wonderfully with plain yogurt on the side. You can slice it like a pie and enjoy it as a main dish or an appetizer.
how to store Vegetable Samosa Pie
To store leftover Vegetable Samosa Pie, let it cool completely, then cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3 days. You can also freeze the pie by wrapping it tightly and storing it in the freezer for up to 2 months. To reheat, bake in the oven until heated through.
» MORE: Layered Potato Pancake Stack with Mushroom Filling Ingredients For the Potato Pancakes: 3 large potatoes (600g/21 oz), peeled 3 large eggs, room temperature 2 medium onions (200g/7 oz), divided 4 tablespoons (60g) all-purpose flour 1 teaspoon sweet paprika Fine sea salt and freshly ground black pepper Vegetable oil for frying For the Mushroom Filling: 250g (9 oz) fresh mushrooms, thinly sliced 2 medium carrots (200g/7 oz) 2 tablespoons (30g) unsalted butter 1 clove garlic, finely minced 1 tablespoon Italian herb blend 70ml (⅓ cup) heavy cream 150g (5.3 oz) mozzarella cheese, thinly sliced For the Garlic-Dill Sauce: 4 tablespoons (60g) sour cream 1 clove garlic, finely minced ½ medium onion, finely diced 2 tablespoons fresh dill, finely chopped Salt and freshly ground black pepper to taste Detailed Instructions Preparing the Potato Mixture Using a fine grater or food processor, grate the peeled potatoes. Place grated potatoes in a clean kitchen towel and squeeze thoroughly to remove excess moisture. Transfer dried potatoes to a large bowl. Grate one onion finely and add to the potatoes. Add eggs, flour, paprika, 1 teaspoon salt, and ½ teaspoon black pepper. Mix thoroughly until well combined. Let the mixture rest for 5 minutes to allow the flour to absorb moisture. Creating the Mushroom Filling Clean and slice mushrooms into uniform, thin pieces. Peel and grate carrots on the medium holes of a grater. Dice the remaining onion finely. Heat butter in a large skillet over medium heat until foaming subsides. Add diced onion and cook until translucent (3-4 minutes). Add mushrooms and carrots, cooking until mushrooms release their moisture (5-6 minutes). Add minced garlic and Italian herbs, cooking until fragrant (1 minute). Pour in heavy cream, stirring constantly. Simmer until the sauce thickens and coats the vegetables (3-4 minutes). Season with salt and pepper to taste. Set aside and keep warm. Frying Perfect Potato Pancakes Heat ¼ inch of vegetable oil in a large, heavy-bottomed skillet over medium heat. Test oil temperature with a small drop of batter – it should sizzle immediately. Pour approximately ¼ cup of potato mixture for each pancake. Spread mixture thinly using the back of a spoon. Fry for 3-4 minutes until golden brown on the bottom. Flip carefully and cook another 2-3 minutes. Transfer to paper towels to drain excess oil. Preparing the Garlic-Dill Sauce In a medium bowl, combine sour cream and minced garlic. Fold in finely chopped onion and fresh dill. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. Assembly and Final Touches Preheat oven to 180°C/350°F. Place a potato pancake on an oven-safe plate. Top with a layer of mushroom filling. Add slices of mozzarella cheese. Repeat layers 3-4 times. Place in oven for 5-7 minutes until cheese melts completely. Garnish with fresh dill sprigs. Expert Tips Always use starchy potatoes like Russet for the best texture. After grating potatoes, work quickly to prevent discoloration. Maintain consistent oil temperature for evenly cooked pancakes. Make pancakes slightly larger than desired as they will shrink during cooking. Keep finished pancakes warm in a 200°F oven while completing the batch. Nutrition Information Per serving (serves 4): Calories: 485 Total Fat: 28g Saturated Fat: 14g Cholesterol: 185mg Sodium: 680mg Total Carbohydrates: 45g Dietary Fiber: 5g Protein: 18g Iron: 15% DV Calcium: 25% DV Storage and Reheating Store assembled stacks separately from sauce in airtight containers for up to 2 days. Reheat in a 350°F oven for 10-12 minutes until heated through. The sauce will keep refrigerated for up to 3 days. This elegant potato pancake stack elevates the humble potato into a sophisticated main course. The crispy exterior of the pancakes contrasts beautifully with the creamy mushroom filling, while the melted mozzarella adds a luxurious finishing touch. The garlic-dill sauce provides a fresh, tangy complement that ties all the flavors together perfectly.
tips to make Vegetable Samosa Pie
- Make sure to cook the filling until all the vegetables are tender for the best flavor.
- You can adjust the spices based on your preference for heat.
- For a golden crust, ensure you brush the top with the egg wash before baking.
variation
You can add or substitute other vegetables in the filling, such as bell peppers, green beans, or spinach. For a non-vegetarian option, cooked chicken or lamb can be added to the filling.
FAQs
1. Can I use store-bought mashed potatoes?
Yes, you can use store-bought mashed potatoes to save time.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare the filling a day in advance and assemble the pie just before baking.
3. Is there a vegan version of this pie?
Yes, you can replace the egg with a non-dairy milk wash and skip the yogurt for a completely vegan option.
