Best 6 Indian Samosa Pie Recipes

VEGETABLE SAMOSA PIE

Steps:

• Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.
• Drain, mash and set aside.
• 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!
• Curry leaves: Then add curry leaves and stir for 15 seconds.
• Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.
• Tomato: Add tomato paste and tomato, cook for 30 seconds.
• Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.
• Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.
• 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).
• Cook & reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.
• Add mash: Remove from stove. Add peas and potato, mix through well.
• Taste: Taste and add more salt and pepper if needed.
• Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).
• Preheat oven to 180°C/350°F (all oven types).
• 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)
• Fill with Filling - slightly mounded is fine.
• Fold in the corners of the puff pastry sheet.
• Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).
• Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!
• Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).
• Bake 50 to 60 minutes, until the top is very deep golden and flaky.
• Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!

EASY BAKED INDIAN SAMOSAS

Steps:

• 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 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
• Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
• Bake in the preheated oven until samosas are golden brown, about 15 minutes.

SAMOSA PIE

Steps:

• For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes.
• Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned.
• Stir in the potatoes, then reduce the heat to low-medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft.
• Add the frozen peas and cook them through.
• Stir in the cornflour - this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold.
• Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin.
• For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre.
• Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together.
• Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge.
• Fill the pastry with the samosa filling.
• Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie.
• Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour.
• Leave to cool completely in the tin, then remove and cut into slices.

SAMOSA POTPIE

Steps:

• In a large bowl, mix flour, salt and ajwain seeds; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Mash potatoes gently, leaving some chunks. Stir in peas, lemon juice, seasonings and, if desired, chili peppers., On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate greased well with butter. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before cutting. If desired, serve with chutney.

SAMOSA PIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a frying pan. Cook the onion and mince for about 5 mins until the meat is browned. Stir in the garlic, curry powder, sweet potato and 300ml water. Cook for 5-8 mins until the potato has softened. Stir in the peas, coriander and a squeeze of lemon juice, then season.
• Spoon the mixture into a baking dish. Brush the sheets of filo with the remaining oil and scrunch over the top of the mince. Sprinkle with cumin seeds and bake for 10-15 mins or until the top is crisp.

SAMOSA PIE

Steps:

• 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.