Samosa Pie

I don’t think that there is any food more flavourful or delicious than traditional Indian food.  As a nurse who works (occasionally) in a nursing home, I often find myself sympathizing with our elderly Indian patients who are forced to suddenly readapt their flabbergasted tastebuds to our bland, boring, often flavourless western way of eating.

Thankfully for the rest of us, Indian foods and spices (once completely foreign to even our parents generation) are found nearly everywhere. With a large Indian population here in Canada, samosas in particular have become a favourite amongst Westerners and when I initially saw that ‘Vegetarian Times’ had published a recipe for an Indian Samosa Pie, you’d better believe I was going to make it. Needless to say the finished product was disappointing and tasted nothing like the samosas we get around here so I set out to create my own recipe. After some vague culinary coaching from the Indian girls at work and a bit of laughter over my initial plans to include garlic, they set me straight. “Garlic?! No! Of course you don’t want your samosas tasting like garlic!!” Oh, I don’t?

Well they were right. The end result is simple and delicious and tastes exactly like the authentic samosas we buy around here.Dice your onion and remove 1 cup of peas from the freezer to thaw. Peel your potatoes and carrots. Chop your carrots into small bite sized pieces and quarter your potatoes. Boil your carrots in a separate pot for about 10-15 minutes until just soft. Drain and set aside. Boil your potatoes in their own pot for about 15-20 minutes until tender. Drain.Roughly mash your potatoes with a handheld masher ensuring they remain a bit lumpy. Set aside.
In a large skillet, heat your canola oil over medium heat. Once hot add your cumin seeds and stir them around (occasionally) for about 3 minutes. Add your diced onion and stir well to combine. Cook for another 3 minutes. Add your turmeric, garam masala, salt, pepper and red chile flakes. Stir well to combine. Add your mashed potatoes and mix well.
Last, add your thawed peas and cooked carrots and gently combine. Preheat your oven to 375 F (190 C). Remove your pie crust from the freezer and allow it to thaw for about 15 minutes. (Yes, of course you can make your own but if I’m making my own, well..we are not having this for dinner. With two small kids this is not a priority for me:). Add the potato mixture to the pie crust filling it quite full. Wet the edges of the top and bottom crusts before placing the top crust on top of the filling and pressing the edges together to seal them. Using a pastry brush, brush the top piecrust with soy milk. Cut a few slits in the centre of the pie crust to allow steam to escape. Place your pie on a baking tray or directly on your oven rack and cook for about 40 minutes until the top is golden.Remove it from the oven and allow it to cool for about 5-10 minutes before cutting into slices and serving.

Adapted from Vegetarian Times. Indian Samosa Casserole.

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5.0 from 2 reviews

Samosa Pie

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Do you love samosas? Wait until you try this!

Website: WhatTheHeckDoIEatNow.com

Serves: 4-6

Ingredients

• 5 potatoes peeled and quartered
• 2 carrots peeled and cut into small bite sized pieces
• 2 tbsp organic canola oil
• 1 tsp whole cumin seeds
• 1 onion, diced
• ½ tsp turmeric
• 2½ tsp garam masala
• ¾-1 tsp salt
• ¼ tsp black pepper
• ¼-1/2 tsp red chile flakes
• 1 cup frozen peas, thawed
• 2 deep dish pie crusts
• 2 tbsp soy milk

Instructions

1. Dice your onion and remove 1 cup of peas from the freezer to thaw.
2. Peel your potatoes and carrots.
3. Chop your carrots into small bite sized pieces and quarter your potatoes.
4. Boil your carrots in a separate pot for about 10-15 minutes until just soft. Drain and set aside.
5. Boil your potatoes in their own pot for about 15-20 minutes until tender. Drain.
6. Roughly mash your potatoes with a handheld masher ensuring they remain a bit lumpy. Set aside.
7. In a large skillet, heat your canola oil over medium heat. Once hot add your cumin seeds and stir them around (occasionally) for about 3 minutes.
8. Add your diced onion and stir well to combine. Cook for another 3 minutes.
9. Add your turmeric, garam masala, salt, pepper and red chile flakes. Stir well to combine.
10. Add your mashed potatoes and mix well.
11. Last, add your thawed peas and cooked carrots and gently combine.
12. Preheat your oven to 375 F (190 C).
13. Remove your pie crust from the freezer and allow it to thaw for about 15 minutes.
14. Add the filling to the pie crust filling it quite full.
15. Wet the edges of the top and bottom crusts before placing the top crust on top of the filling and pressing the edges together to seal them.
16. Using a pastry brush, brush the top piecrust with soy milk.
17. Cut a few slits in the centre of the pie crust to allow steam to escape.
18. Place on a baking tray or directly on your oven rack and cook for about 40 minutes until the top is golden.
19. Remove it from the oven and allow it to cool for about 5-10 minutes before cutting into slices and serving.

3.5.3208