Samosa Pie
photo by Shannon Cooks
- Ready In:
- 1hr 45mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
-
CRUST
- 591.47 ml all-purpose flour
- 236.59 ml unsalted butter, cut into small pieces
- 2.46 ml salt
- 118.29 ml ice water
-
EGG WASH
- 1 large egg
- 14.79 ml water
-
FILLING
- 2365.9 ml cooked cubed potatoes, 1/2 inch
- 59.16 ml olive oil or 59.16 ml vegetable oil
- 473.18 ml onions, chopped
- 29.58 ml fresh ginger, chopped
- 4 garlic cloves, minced
- 22.18 ml ground cumin
- 14.79 ml ground coriander
- 22.18 ml Madras curry powder
- 9.85 ml turmeric
- salt and pepper, to taste
- 14.79 ml crushed red pepper flakes or 14.79 ml sambal oelek
- 59.14 ml cilantro, chopped
- 118.29 ml fresh lemon juice
- 236.59 ml frozen peas
directions
- Preheat oven to 375 degrees.
- EGG WASH: Whisk egg and water together in a small bowl.
- CRUST.
- In a food processor, process the flour, butter, and salt until the dough forms a soft ball. Wrap in plastic wrap and refrigerate for 1 to 2 hours. This dough will be moist and softer than most pastry.
- FILLING.
- In a large saute pan, heat the oil and add onions, ginger, and garlic. Saute until onions are golden.
- Add the potatoes, and saute for a few minutes more.
- Add the spices and stir until mixed in well with the potato mixture.
- Add the cilantro, lemon juice, and peas, stirring well. Remove from heat.
- ASSEMBLY.
- Leave about a third of the dough for the top crust. Roll out remaining dough to about 1/8 inch thick.
- Line the springform pan with the dough, letting in hang over the top about 1/2 an inch.
- Brush with the egg wash.
- Pour in the filling and press down well.
- Roll out the reserved dough, place over the pan, trim pastry and crimp edges sealing well. Brush with remaining egg wash.
- Bake in oven for about 1 hour, until golden and heated through. Best made a day ahead and reheated at 350 for 40-45 minutes.
- Serve with Raita.
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Reviews
-
This pie is amazing. I experimented on my partner first because I wanted to make samosas for a dinner party but realized it would be too much work. I found out This is the perfect alternative to the real thing! Plus making the dough in the food processor was genius. I didn't time it but I think it took less than 2 minutes for the dough. Awesome!
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RECIPE SUBMITTED BY
abloom69
United States
I live about 20 minutes away from Vancouver, British Coumbia in the Historic Little Fishing City of Ladner, BC, this photo is just a view from one of the many little Islands that surround Vancouver Island and Vancouver.
I am close to many Berry and Fruit Farms, Organic Farms and plentiful Seafood. I am currently a part-time Private Chef for a client in Vancouver , she keeps my job very interesting snd challenging. I am always looking for recipes to prepare for her. Most of the recipes I post have been successful with clients or family over the years however I am pretty lazy about entering them in my cookbook, but I am getting better. Also after being online for years I am utilizing Recipezaar as a means to organize all my online saved recipes and recipes yet to try. My other work days are working with my Dad in the Family Business which is in Transportation .
It says passions, well, I guess I have a passion for the search, the pouring over of recipes in cookbooks and the internet, most of the time I don't end up making any of them but I just love to look.