Description
If you’ve ever had a samosa you’ll love this samosa pie! It’s very easy to make, even for a beginner! Experiment with your spice level; this is a more mild version. These also freezes well to be baked later.
Ingredients
- ½ cup all-purpose flour
- ½ cup whole-wheat pastry flour
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 6 tablespoons ice-cold water, or more as needed
- 1 ¼ pounds potatoes, peeled and quartered
- 1 tablespoon black or yellow mustard seeds
- 1 teaspoon curry powder, or more to taste
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- ⅛ teaspoon red pepper flakes (Optional)
- 1 ½ teaspoons vegetable oil
- 1 cup diced onion
- ½ cup diced carrot
- 1 tablespoon minced garlic
- 1 cup low-sodium vegetable broth
- 1 cup frozen peas
- 2 teaspoons white sugar
- salt and ground black pepper to taste
- 2 tablespoons milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Whisk all-purpose flour
- pastry flour
- and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into flour mixture while stirring until clumps form. Stir cold water
- 1 tablespoon at a time
- into the dough until it holds together; shape into a ball
- cover with a damp towel
- and set aside.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
- Stir mustard seeds
- curry powder
- ground ginger
- cumin
- and red pepper flakes together in a bowl.
- Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion
- carrot
- and garlic in hot oil until carrot is tender
- about 5 minutes.
- Move onion mixture to one side of the skillet. Pour seasoning mixture into the skillet and cook until spices are toasted and fragrant
- about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
- Fold carrot mixture into mashed potatoes; add sugar
- stir
- and season with salt and pepper. Spread the filling into a 9-inch pie plate.
- Turn dough out onto a lightly floured work surface; roll out into an 11-inch circle. Place dough atop pie filling
- pressing down on dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large ‘X’ in the center of dough to vent steam. Brush milk over dough.
- Bake in the preheated oven until crust is golden brown
- 40 to 50 minutes. Cool pie 5 minutes before serving.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 6