Vegetable Samosa Pie Recipe

Vegetable Samosa Pie – Every little thing you like about Samosas…in large pie type! Oh – and with useful retailer purchased puff pastry and a great deal of further veg. 😂 Glorious centrepiece vegetarian dinner recipe. One thing totally different but acquainted, completely scrumptious with a little bit of (rustic) wow issue.

Those that tried the Eggplant Curry I shared final week will love the widespread substances on this!

Vegetable Samosa Pie

I don’t maintain this vegetarian pie to be in anyway genuine Indian in its assemble (BIG), the filling (VEG loaded!) and using puff pastry as an alternative of home made samosa pastry (useful!).

However I do hope these of Indian background can recognise that I’ve stayed respectable of conventional Samosas through the use of genuine Samosa filling spices.

And whereas this would possibly look a far cry from these little hand-held, deep fried Samosa pastries everyone knows and love a lot, only one chunk is all it’s going to take so that you can assume Ah! NOW I get why she calls it a Samosa pie!

You may substitute all of the greens besides potato and onion. Potato is used to bind the filling. Onion is for important flavour!

What you want – Greens for the Filling

The substances checklist for this Vegetable Samosa Pie is pretty intensive, however that’s partly as a result of I’ve put in an honest number of greens. However the truth is, apart from potato and onion, all of the greens are customisable. I might’ve simply made a zucchini and potato filling to make it look far easier! 😂

So listed below are the greens I’ve used:

If you happen to tried the Eggplant Curry I just lately shared, you’ll have all the mandatory spices!

What you want – Filling Spices

And listed below are the flavourings for the filling. Don’t be alarmed in case you don’t recognise a few of these – I’ve bought choices for you!

• Black mustard seeds – they seem like poppyseeds however have a slight wasabi-like chunk to them. They usually scent Indian, not Japanese! Not spicy, extra a recent zing.  It’s about $1.50 in small packs at Indian grocery shops – I am going to Indian Emporium in Dee Why on the Northern Seashores, Sydney. Additionally bought within the Indian meals part at some Woolworths (Australia) $1.70, and on-line! Utilized in an Eggplant Curry I shared final week (huge hit!), extra just lately Goan Fish Curry, and meatless wonder-dish Dal. 

• Curry leaves – think about curry powder, in recent curry leaf type! Provides unimaginable curry fragrance into something it’s utilized in. Pretty accessible these days for Sydney-siders, bought at Harris Farms, most Coles and Woolworths. Retains for a number of weeks within the fridge. This too is utilized in Eggplant Curry and Dal. Throw in 10 or so when cooking Curried Rice, or into this Indian Chickpea Curry or Vegetable Curry – it’s going to actually take it to a brand new degree! Substitute: dried curry leaves (not fairly the identical, but it surely’s the perfect sub) or Garam Masala powder;

• The opposite spices – nothing out of the unusual right here, every part you discover at native grocery shops; and

• Tomato paste – for a bit flavour and assist thicken the liquid.

Puff pastry

I’ve taken the trail of least resistance with this Vegetable Samosa Pie and used retailer purchased puff pastry – for each the bottom and lid.  Retailer purchased shortcrust / pie crust pastry may even work a deal with.

I don’t blind bake the bottom on this recipe, the filling is so juicy will probably be soggy regardless. However in case you’re cooking to impress and desire a crispy base, use retailer purchased or home made pie crust/shortcrust pastry for the bottom, blind bake it (per that recipe), then high with puff pastry.

The way to make Vegetable Samosa Pie

The greens are simmered with the spices till smooth and aromatic, then it’s all combined up with mashed potato to make a giant pot of juicy, heavenly smelling filling. Then we merely pile this right into a pastry lined pie dish (I like to make use of a giant one), high with pastry then bake till puffed and golden!

OK, I realise that abstract is VERY condensed, this pie does take time to return collectively.

However BOY is it price it. Simply have a look at what comes out of the oven! ↓↓↓

Ugh, that flaky puff pastry. I swear, puff pastry and its relative filo could make something good. (Working example: Chicken Pot Pie, Spinach Ricotta Rolls, Aussie Meat Pies, Sausage Rolls, Spanakopita. See? All good things!)

I wish to serve it with a dollop of plain yogurt, simply so as to add an additional dimension to the dish.

As for a facet salad? Na! I’ve been having a (huge!) slice of this Vegetable Samosa Pie for dinner, with no facet salads or something. It is a VEGETARIAN pie. It’s jam full of greens – virtually 12 cups, to be actual! (PS Onion counts in direction of your veg consumption – do you know that? 😇)

Nevertheless, in case you had been to serve this at a dinner with household or pals and also you wished so as to add some extra to the desk, I’d most likely add a few these salads:

Indian Tomato Salad with Mint Dressing

Inexperienced Bean Salad

Cucumber Salad with Herb Garlic French dressing

Creamy Cucumber Salad with Lemon Yogurt Dressing

Roast Pumpkin, Spinach and Feta Salad

Garlic Butter Heat Purple Cabbage Salad

On a regular basis Cabbage Salad

Roasted Broccolini with Tahini Sauce (Ottolenghi recipe)

Lastly – I realise this recipe has a lengthier substances checklist and extra steps than my typical fast ‘n straightforward Monday night time dinner choices. However this pie is BIG. It should serve 6 to eight. So it’s dinner right this moment and lunch tomorrow. Price making! – Johnsat x

PS Would even be fantastic in particular person type – assume: ramekins, even mini in muffin tins. Share in case you strive!

Watch find out how to make it

Vegetable Samosa Pie Recipe

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Serves: 6 Prep Time: 15 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 385 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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)

Instructions

1. Bring a pot of water to the boil then cook potato for 12 – 15 minutes until very soft.
2. Drain, mash and set aside.
3. Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds – careful, they might pop!
4. Curry leaves: Then add curry leaves and stir for 15 seconds.
5. Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.
6. Tomato: Add tomato paste and tomato, cook for 30 seconds.
7. Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.
8. Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.
9. Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it's simmer gently).
10. Cook & reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.
11. Add mash: Remove from stove. Add peas and potato, mix through well.
12. Taste: Taste and add more salt and pepper if needed.
13. Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).
14. Preheat oven to 180°C/350°F (all oven types).
15. Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don't blind bake here – see Note 5)
16. Fill with Filling – slightly mounded is fine.
17. Fold in the corners of the puff pastry sheet.
18. Top with puff pastry sheet – turn 90 degrees to the base puff pastry sheet (see photo).
19. Fold the overhang puff pastry under itself – no need to be neat here, this is a rustic pie!
20. Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).
21. Bake 50 to 60 minutes, until the top is very deep golden and flaky.
22. Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!

Notes

1. Black mustard seeds – key ingredient for authentic flavour. Look like poppyseeds, wasabi bite, Indian aroma! ~ $1.50 in small packs at Indian grocery stores (my local is Indian Emporium in Dee Why, Sydney). Also sold in the Indian food section at some Woolworths (Australia) $1.70, otherwise try online.
Substitutes (starting with best):
Brown mustard seeds
Yellow mustard seeds
1/2 tsp mustard powder*
1 1/2 tsp Garam Masala* (different flavour, but is intended to make up for absence)
* Add with curry powder in recipe
2. Cumin seeds – can sub with 3/4 tsp cumin powder but add it with the curry powder.
Fennel seeds – can sub with 1/2 tsp powder, but add with curry powder.
3. Fresh curry leaves – another key ingredient for authentic flavour! Sub 10 dried curry leaves. Fairly accessible nowadays for Sydney-siders, sold at Harris Farms, most Coles and Woolworths. 
Substitute:
dried curry leaves (not quite the same, but it’s the best sub);
1 tsp Garam Masala powder (add it with rest of spices).
Also used in the recently shared Eggplant curry.
4. Curry powder – any curry powder is fine here, I use Clives of India or Keens. Don’t use HOT unless you know you can handle the heat, or reduce chilli powder.
5. Puff pastry here in Australia comes in 20cm/8″ square sheets, recipe calls for 2 sheets.
Can be substituted with pie crust or shortcrust pastry, anything suitable for a pie like this. Filo would work too – brush each layer with butter and use perhaps 6 to 8 layers (enclose it like a parcel).
No blind baking – Usually, I blind bake pastry bases, but because I’m going pretty rustic and basic here, I haven’t bothered so it’s not crispy – but it does cook through in the relatively long cook time. It doesn’t bother me here (the filling flavour and crispy top really is the focus) and also I am not convinced that the base would stay crispy even if you did blind bake it because the filling is juicy. But if you want to blind bake, do as follows:
Puff pastry (per Chicken Pot Pies direction, in the notes): Line dish with puff pastry, place in oven at 180C/350F. After 10 min or whenever the partially cooked base starts to puff up, just push it back down. Repeat once more or as required to stop the puffing (it doesn’t take much). Then once the pastry is golden, remove from oven and let cool. Proceed with recipe.
Shortcrust / pie crust pastry: Follow directions in this Meat Pie recipe.
6. Large pie dish diameter – rim: 24cm/9.5″, base: 20cm / 8″ base, height: 4cm / 1.7″.
It will also fit a 20cm / 8″ square dish but it will be a bit flatter (bonus: more puff pastry surface area – yay!).
If you use a 9″/23cm pie dish, you’ll have a bit leftover so make a little one in a ramekin.
You could also do handheld triangles using puff pastry – seal the edges using the egg.
7. Storage:
Leftovers in Fridge – 4 to 5 days. To reheat and retain crispy top – stick a strip of foil over exposed filling (so it doesn’t dry out), then bake in the oven at 180C/350F for 10 – 15 minutes until the top is crusty and the filling is hot.
Leftovers for freezing – haven’t tried but see no reason why it wouldn’t work. Thaw then reheat per above.
Make ahead – assemble with thawed puff pastry then either freeze (3 months) or fridge (2 days). Thaw, egg wash, bake per recipe + 10 minutes (takes longer due to chill in centre. Thawed-fridge stored / thawed-frozen-thawed puff does not rise quite as much as thawed then immediately baked, but the difference is marginal in a pie like this. Also, for those concerned, for store bought puff, thaw-freeze-thaw again poses no health issues (unlike meat).
If you microwave, I take no responsibility for your disappointment over the soggy puff pastry.
8. Nutrition per serving, assuming 6 (that’s a BIG meal size slice, no sides required!).

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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