Vegetable Samosa Pie
The Master Pie Maker
This Vegetable Samosa Pie is everything you like in a samosa and if you choose to use shop bought pastry then they couldn’t be easier. It’s perfect if your feeding the family, much easier than making individual samosas. It make a great party centrepiece. Ideal for packed lunches, picnics, lunch boxes or a quick snack on-the-go.
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Vegetable Samosa Pie
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 500 g pastry of your choice I prefer savoury shortcrust
- 700 g potatoes Mashed
- 3 tbsp vegetable oil
- 1.5 tsp mustard seeds
- 1 tbsp garlic finely chopped
- 2 tsp Gara Masala
- 1 tbsp ginger fresh, finely grated
- 1 medium onion finely chopped
- ½ tsp turmeric powder
- 2 tsp curry powder Note 4
- ½ tsp chilli powder adjust spiciness to taste
- 1 tbsp tomato puree
- 1 medium tomato chopped into 1.5cm
- 1 small courgette chopped into 1.5cm pieces
- 1 medium carrot chopped into 1.5cm pieces
- ½ small cauliflower small, cut into small florets
- ½ tsp black pepper
- 1 tsp salt
- 500 ml water
- 100 g peas frozen
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Boil your potatoes and mash them then set aside for later.
FOR THE FILLING:
- Fry the spices: It’s always important to lightly fry your spices as this releases all their aromatic oils.
- Heat oil in a large pan/pot. Add all the spices, the mustard seeds, Gara masala, curry powder, etc. and fry for 2 - 3 minutes making sure you don't burn them.
- Now add the garlic, ginger and onion. Cook for 4 to 5 minutes until onion is just starting to colour.
- Add tomato purée and chopped tomato, cook for 30 seconds.
- At this stage you can add the courgette, carrot and cauliflower. Stir well making sure they are all coat in the spice mixture in the pan.
- Add the water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (a gentle simmer).
- This needs to cook now for 15 minutes or so until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.
- Remove the from heat. Add your peas and mashed potato, mix well.
- Add more salt and pepper if needed.
- Now it needs to Cool: Place lid on and leave till cold, you can’t put a warm filling into pastry, it’ll go all soggy. I always leave it overnight.
- You can use whatever pastry you wish, flaky, rough puff, short crust, home made or shop bought,.
- Roll out the pastry and line your dish, then add the cold filling to the top.
- Wet round the edge of the pastry case with clod water and place on the lid, Crimp all round to seal and trim off any excess pastry.
- Egg wash the top, I use only the yolk for this as it give a much nicer finish to the pie.
- Bake at 180º C ( 160ºC fan oven) for about 35 - 40 minutes until golden.
- Cool on a wire rack to prevent a soggy bottom. Enjoy!
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Category: Asian, Baking, Cuisine, Indian, Main Courses, Meals for 1 or 2, Pies & Tarts, Recipes, The Master Pie Maker, Vegetarian,, Vegan & Free From
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i love the sound of this, am going to make it soon
Hi Kirsten,
Thank you and I certainly hope your friend can make for Christmas. We’re all keeping our fingers crossed in the hope this year will be a time to celebrate with friends and family again. x
This is GENIUS! I love eating samosas in restaurants but have been intimidated about making them at home because of the triangular pastry envelopes both in construction and the large number needed as they’re relatively small. Putting samosa filling into a pasty shell is well within my skill set. Your filling sounds heavenly. Thank you so much!