Description
A delightful twist on traditional samosas, this Vegetable Samosa Pie features a flavorful filling of spiced potatoes, peas, and carrots encased in flaky puff pastry. Perfect for a vegetarian main course, this pie is a fusion of Indian flavors in a convenient pie form.
Ingredients
Scale
Filling:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon grated fresh ginger
- 1 green chili (finely chopped, optional)
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 2 medium potatoes (peeled and diced)
- 1/2 cup frozen peas
- 1 medium carrot (peeled and diced)
- 1/4 cup chopped fresh cilantro
- salt to taste
- 2 tablespoons lemon juice
Assembly:
- 2 sheets puff pastry (thawed)
- 1 egg (beaten, for egg wash) or plant-based milk for vegan option
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté aromatics: Heat oil in a skillet, add cumin seeds, onion, garlic, ginger, green chili, spices, and cook until fragrant.
- Cook vegetables: Add potatoes, carrots, peas, and cook until tender. Stir in lemon juice and cilantro.
- Assemble the pie: Line a pie dish with puff pastry, fill with vegetable mixture, cover with another pastry sheet, seal, and bake until golden brown.
- Serve: Let cool slightly, then slice and serve.
Notes
- You can prepare the filling in advance and refrigerate.
- For a vegan version, use dairy-free puff pastry and plant-based milk for the wash.
- Pair with mint chutney or tamarind sauce for dipping.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 4g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
