Best 6 Southeast Asian Samosa Pot Pie Recipes

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Embark on a culinary journey to Southeast Asia with our enticing Samosa Pot Pie, a delightful fusion of flavors that marries the iconic Indian samosa with the comforting goodness of a classic pot pie. This innovative dish features a flaky, golden crust that encases a medley of savory fillings, including spiced potatoes, aromatic peas, and a hint of curry. The creamy sauce, infused with coconut milk and lemongrass, adds an exotic touch, while the samosa filling provides a delightful textural contrast.

In addition to the Samosa Pot Pie, this article also offers a tantalizing array of Southeast Asian-inspired recipes that will transport your taste buds to vibrant culinary destinations. Indulge in the aromatic delights of Vietnamese Lemongrass Chicken, where succulent chicken is marinated in a vibrant blend of lemongrass, garlic, and ginger, then grilled to perfection. Experience the vibrant flavors of Thai Green Curry with Chicken, a harmonious balance of spicy, sweet, and savory flavors, featuring tender chicken, crisp vegetables, and an aromatic coconut-based sauce.

For those who love a hearty and flavorful soup, the Indonesian Beef Rendang Soup is a must-try. Slow-cooked beef simmers in a rich and aromatic broth infused with traditional Indonesian spices, creating a deeply satisfying and comforting dish. And for a refreshing and tangy treat, the Vietnamese Pickled Vegetables offer a delightful medley of crisp vegetables marinated in a zesty blend of vinegar, sugar, and spices.

Each recipe in this article is carefully crafted to capture the essence of Southeast Asian cuisine, using fresh ingredients and authentic spices to create dishes that are not only delicious but also visually appealing. Whether you're a seasoned cook or just starting your culinary adventures, these recipes will guide you through the process with easy-to-follow instructions and helpful tips. So, gather your ingredients, prepare your taste buds, and get ready to explore the vibrant flavors of Southeast Asia!

Here are our top 6 tried and tested recipes!

SAMOSA POTPIE



Samosa Potpie image

The go-to appetizer at any Indian restaurant, samosas are reimagined as a delicious main-dish potpie. The heavily spiced potato and pea filling is surrounded by a flaky homemade crust. Serve with green or tamarind chutney. -Shri Repp, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon dried ajwain seeds or dried thyme
1 cup cold unsalted butter
6 to 8 tablespoons ice water
4 cups cubed peeled potatoes
1/2 cup frozen peas, thawed
1 tablespoon lemon juice
1 tablespoon chat masala seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1 to 2 red chili peppers, minced, optional
Green or tamarind chutney, optional

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.

Nutrition Facts : Calories 430 calories, Fat 24g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 715mg sodium, Carbohydrate 48g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.

ONE-SKILLET SAMOSA POT PIE RECIPE BY TASTY



One-Skillet Samosa Pot Pie Recipe by Tasty image

Here's what you need: russet potato, frozen peas, McCormick ® Ground Cumin, McCormick ground coriander, McCormick dark chili powder, McCormick® Paprika, McCormick ground turmeric, kosher salt, lemon zest, lemon juice, chaat masala, thai chili, pie crusts, McCormick caraway seeds, egg, butter

Provided by Shri Repp

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

2 lb russet potato
½ cup frozen peas
1 teaspoon McCormick ® Ground Cumin
1 teaspoon McCormick ground coriander
½ teaspoon McCormick dark chili powder
½ teaspoon McCormick® Paprika
¼ teaspoon McCormick ground turmeric
2 teaspoons kosher salt
1 teaspoon lemon zest
2 tablespoons lemon juice
2 teaspoons chaat masala
1 thai chili
2 pie crusts, thaw if frozen
½ teaspoon McCormick caraway seeds
1 egg, beaten
1 tablespoon butter

Steps:

  • Preheat the oven to 400˚F/200˚C.
  • Pierce a few holes in the potatoes with a knife, then microwave on high for 10-12 minutes until the potatoes are tender and can be easily pierced with a fork. Peel the potato skin off and discard.
  • Gently crumble the potato and mix thoroughly with the rest of the filling ingredients.
  • Grease the skillet generously with butter and press one 9" pie crust on the bottom of the skillet.
  • Add potato-pea filling into the skillet and spread evenly.
  • Place the second 9" pie crust over the filling and seal the two pie crusts together along the edges of the skillet.
  • Brush egg wash onto the top of the pie and evenly sprinkle the caraway seeds on top.
  • Make a few venting slits for the pie and bake for 25-30 minutes on the middle rack or until the crust is golden brown.
  • Serve warm alongside mint-cilantro and tamarind chutneys.

Nutrition Facts : Calories 698 calories, Carbohydrate 96 grams, Fat 29 grams, Fiber 8 grams, Protein 12 grams, Sugar 6 grams

CURRY BEEF SAMOSA PIE



Curry Beef Samosa Pie image

Treat your family with this beef samosa pie made with potatoes, sweet peas and Pillsbury® pie crust - a delicious Asian dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 12

2 large baking potatoes (about 1 3/4 lb)
2 tablespoons olive oil
3 large onions, finely chopped (3 cups)
3 cloves garlic, finely chopped
2 lb ground beef
71/2 teaspoons curry powder
11/2 cups frozen sweet peas (from 12-oz bag), thawed
1/2 cup beef broth
1/4 cup chopped fresh cilantro
2 teaspoons sambal oelek chili paste or red pepper sauce
1 teaspoon salt
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 425°F. Pierce potatoes on all sides with fork. Place on microwavable paper towel in microwave oven. Microwave uncovered on High 15 minutes, turning once, until tender when gently squeezed using pot holder. Cover with clean kitchen towel; let stand 5 minutes. Peel and mash potatoes, leaving some chunks; set aside.
  • Meanwhile, in 12-inch ovenproof skillet, heat oil over medium high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add garlic; cook 1 minute. Add beef and curry powder; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Drain and return beef mixture to skillet.
  • Stir in mashed potatoes, peas, broth, cilantro, chili paste and salt until well blended.
  • Remove pie crust from pouch; unroll on work surface. Fit crust over top of filling in skillet. With sharp knife, cut holes in crust. Bake 25 minutes or until crust is golden brown.

Nutrition Facts : Calories 463, Carbohydrate 40 g, Fat 2, Fiber 5 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 628 mg

INDIAN SAMOSA PIE



Indian Samosa Pie image

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.

Provided by Susan R.

Categories     World Cuisine Recipes     Asian     Indian

Time 1h25m

Yield 6

Number Of Ingredients 20

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
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

Steps:

  • Preheat 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 the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with 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 the hot oil until carrot is tender, about 5 minutes.
  • Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the 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 the carrot mixture into the 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 to an 11-inch disc. Place dough atop the pie filling, pressing down on the 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 the dough to vent steam. Brush milk over the dough.
  • Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 39.9 g, Cholesterol 0.4 mg, Fat 6.9 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 1.1 g, Sodium 176.4 mg, Sugar 4.3 g

SUPER EASY SAMOSA PIE



Super Easy Samosa Pie image

Don't deep fry your samosas, bake them! Serve hot with chutney or ketchup.

Provided by Lee Abramson

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 8

Number Of Ingredients 7

⅓ cup salt
5 Yukon Gold potatoes, cut in half
1 cup frozen peas
½ teaspoon ground black pepper
½ teaspoon ground coriander
1 (15 ounce) package pastry for double crust 9-inch pies, thawed
1 tablespoon chopped fresh mint, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
  • Mix peas, pepper, and coriander into potatoes.
  • Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 322 calories, Carbohydrate 38.7 g, Fat 16.3 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 278.9 mg, Sugar 1.1 g

SAMOSA PIE



Samosa Pie image

Hot water pastry crusts - technically made with boiling water - are the secret behind classic savory British pies that bake up unfathomably tall, stand on their own power and don't crumble when sliced. Boiling water creates a silky, sturdy dough that is a breeze to roll and form, and also to flavor. This pie from the British author and television host Nadiya Hussain riffs on the lamb samosas she grew up eating with her Bangladeshi family. Here, Ms. Hussain's turmeric-infused crust turns a brilliant golden brown as the pie bakes.

Provided by Rachel Wharton

Categories     pies and tarts, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

5 tablespoons olive oil
1 small white onion, finely chopped (1 heaping cup)
Kosher salt
1 teaspoon ground ginger
1 tablespoon granulated garlic
1 tablespoon cumin seeds
2 teaspoons red-pepper flakes
1 pound ground lamb
1 pound red or gold potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen peas
2 tablespoons cornstarch whisked into 1/4 cup cold water
3/4 cup loosely packed, finely chopped fresh cilantro leaves
2 1/3 cups/325 grams all-purpose flour (see Tip)
1 teaspoon kosher salt
1 teaspoon ground turmeric
1/3 cup/65 grams vegetable shortening
1 large egg, beaten, for glazing the top

Steps:

  • Make the filling: Heat the oil in a large skillet over medium heat. Add the onion and 1 1/2 teaspoons salt and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Stir in the ginger, garlic, cumin and red-pepper flakes, and cook until fragrant, a minute or two. Add the lamb and cook, stirring occasionally and breaking into small pieces, until it is just cooked through, 6 to 8 minutes. Stir in the potatoes, cover, reduce the heat to medium-low and let everything steam, stirring once halfway through, until the potatoes are just soft, about 20 minutes.
  • Uncover, stir in the peas and cook until just heated through, a minute or two. Stir in the cornstarch slurry, then turn off the heat and stir in the cilantro. Season to taste with salt, and let cool completely before building the pie.
  • When the filling has cooled, arrange an oven rack in the lowest position and heat oven to 400 degrees.
  • Make the pastry: Whisk the flour, salt and turmeric in a large heatproof mixing bowl. Create a small well in the center.
  • In a small pot, bring 2/3 cup plus 1 tablespoon/165 grams water and the shortening to a boil over medium heat. As soon as the shortening has melted completely into the boiling water, pour the mixture into the well in the flour. Use a wooden spoon to quickly stir the hot water into the flour, making sure everything gets wet. As soon as it is cool enough to handle, knead the dough with your hands in the bowl or on a clean work surface until it comes together in a smooth ball.
  • Wrap a third of the dough in plastic wrap and set aside. Roll the remaining dough into an 11-inch circle (about 1/8-inch thick) between two large pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry into an 8-inch springform pan, centering it and using your hands to gently press it into the bottom and against the sides. The dough should be supple and smooth enough that, if you tear it, you can easily patch any holes. Discard the wrap or paper. Add the filling and use the back of a spoon to press it in and level the surface. There should be a 1/2-inch rim of dough above the filling. Brush it with the beaten egg.
  • Roll the reserved dough into a 9-inch circle (about 1/8-inch thick) between two pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry over the filling, centering it and pushing it down so that it fits snugly. The edge of the top crust will overlap the edge of the bottom crust. Press these two edges together gently against the side of the pan. Using a knife, trim the top of the combined edges to create an even border around the pan, then use your fingers to crimp that bit of dough back down into the pie, sealing the edges.
  • Cut a hole in the center of the pie to allow air to escape, brush the top with egg and bake until the top is deep golden brown and firm, 1 hour to 1 hour 15 minutes, rotating the pan halfway through. Let cool in the pan on a rack for at least 1 1/2 hours before unmolding and serving.

Tips:

  • Use a variety of vegetables to create a colorful and flavorful filling. Some good options include potatoes, carrots, peas, and bell peppers.
  • Add some protein to your filling, such as ground beef, chicken, or tofu. This will make the pot pie more satisfying and filling.
  • Use a flavorful sauce or gravy to coat the filling. This will help to keep the pot pie moist and flavorful.
  • Use a variety of spices to flavor the filling and sauce. Some good options include cumin, coriander, turmeric, and garam masala.
  • Don't be afraid to experiment with different ingredients and flavors. There are many ways to make a delicious Southeast Asian-style samosa pot pie.

Conclusion:

Southeast Asian-style samosa pot pie is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables and protein. With its flavorful filling, creamy sauce, and flaky crust, this pot pie is sure to be a hit with everyone at the table.

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