Best 8 Vegetable Samosa Pie Recipes

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Embark on a culinary journey to India with the Vegetable Samosa Pie, a delectable fusion of flavors that combines the best of traditional samosas and the convenience of a pie. This tantalizing dish features a flaky, golden-brown crust encasing a savory filling of tender vegetables, aromatic spices, and herbs. Each bite offers a symphony of textures and flavors, from the crispy crust to the soft, flavorful vegetable filling. We've curated a collection of recipes that showcase the versatility of this dish, offering both classic and innovative variations to suit every taste. From the traditional Vegetable Samosa Pie to unique takes like the Spinach and Feta Samosa Pie and the Sweet Potato and Black Bean Samosa Pie, this article provides a delightful selection of recipes that will satisfy both samosa enthusiasts and those seeking a new culinary adventure.

Let's cook with our recipes!

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

VEGETABLE SAMOSAS



Vegetable Samosas image

My family enjoys the wonderful Indian flavors in a traditional samosa. Baked instead of fried, this version has fewer calories but keeps all the classic tastes and textures we love. -Amy Siegel, Clifton, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield about 3 dozen.

Number Of Ingredients 14

2 large potatoes, peeled and cubed
1 medium onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas, rinsed, drained and mashed
1 cup frozen peas, thawed
2 tablespoons minced fresh cilantro
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
Cooking spray
Mint chutney, optional

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside., In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro., Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14x4-1/2-in. strips., Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip., Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling., Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.

Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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.

VEGETABLE SAMOSA PIE



Vegetable Samosa Pie image

I love samosas. This pie gives you all the flavour without the fiddle of making individual samosas. It's great hot or cold too. This is my version of recipe from a Sainsbury's magazine that I've been hoarding since May 2002! I've reduced the amounts of oil and butter and simplified the method of working. The list of ingredients looks long, but that's due to the number of spices in this recipe.

Provided by Mrs B

Categories     Savory Pies

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 21

18 ounces new potatoes, scrubbed and cut into small chunks
12 ounces sweet potatoes, peeled and cut into small chunks
1 large onion, peeled and finely chopped
2 1/2 tablespoons sunflower oil
1 teaspoon cumin seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
hot pepper sauce (a few drops, to taste)
2 garlic cloves, minced
1 mild green chili, deseeded and finely chopped
1 inch piece fresh ginger, peeled and grated
5 ounces peas (fresh or frozen)
4 tablespoons fresh coriander, leaf roughly chopped
2 tablespoons lemon juice
2 eggs, lightly beaten
2 ounces butter
1 (270 g) package phyllo pastry
1 teaspoon sesame seeds
salt (to taste)
3 tablespoons water

Steps:

  • Cook the new potatoes in boiling water for 2-3 minutes, add the sweet potatoes and continue cooking until just tender (about 5 minutes); drain and leave to cool.
  • Heat 2 tbsp oil in a large frying pan and fry the onion over a medium heat for about 5 minutes until they start to brown; add the cumin seeds, ground cumin, ground coriander, turmeric and drops of hot pepper sauce; stir well then mix in the garlic, chilies and ginger.
  • Add the peas and water to the pan and simmer for 5 minutes; add the new and sweet potatoes, crushing them slightly as you mix them in; stir in the fresh coriander and lemon juice, check seasoning and add salt if required.
  • Remove pan from the heat, leave to cool slightly then mix in all but 1 tbsp of beaten egg.
  • Preheat the oven to 190°C/375°F/gas mark 5; melt the butter and mix in the remaining 1/2 tbsp of oil; brush a 9inch deep sided loose-bottomed tin with a little of the butter/oil mixture.
  • Reserving enough phyllo pastry to cover the top of the pie when filled, line the bottom and sides of the tin with sheets of phyllo pastry, brushing each one with the butter mixture and arranging them at different angles across the base of the tin to create a leak proof shell; spoon in the samosa filling, packing it down evenly; cover the pie with remaining phyllo, sealing over all edges of the phyllo shell.
  • Brush the top of the pie with any remaining butter mixture and beaten egg, sprinkle over the sesame seeds; bake for 40-50 minutes until well browned.
  • Allow the pie to cool slightly in its tin before serving. This is good served with cucumber raita, mango chutney and salad.

Nutrition Facts : Calories 325.5, Fat 13.8, SaturatedFat 5.2, Cholesterol 68.1, Sodium 358.2, Carbohydrate 43.8, Fiber 4.9, Sugar 4.7, Protein 7.5

VEGETABLE SAMOSAS



Vegetable samosas image

Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.

Provided by Member recipe by maddiek

Categories     Buffet, Side dish, Snack

Time 1h40m

Yield Makes 24

Number Of Ingredients 12

1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 potato (about 150g) finely diced
1 carrot (about 100g) finely diced
100g frozen peas
2 tsp curry powder or your own spices according to taste
100ml vegetable stock
225g plain flour
2 tsp sea salt
2 tbsp vegetable oil
2l vegetable oil to deep fry

Steps:

  • To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
  • To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
  • Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
  • Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
  • Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

Nutrition Facts : Calories 105 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium

SAMOSAS



Samosas image

Samosas are the quintessential savory Indian turnover and one of the best-recognized Indian appetizers around the world. The most traditional filling is spiced potatoes, but a variety of fillings can be used for them. One of my favorite memories of childhood is going to a local samosa maker and seeing him fry at least 100 samosas at a time in a huge wok. My dad bought piping hot samosas with tamarind chutney on the side and we enjoyed them with a hot cuppa chai.

Provided by Maneet Chauhan

Categories     appetizer

Time 1h15m

Yield 12 samosas

Number Of Ingredients 23

1 1/2 cups all-purpose flour
1 tablespoon rice flour
1 teaspoon ajwain seeds (carom seeds)
1/2 teaspoon kosher salt
1/4 cup ghee
1/3 cup cold water, or as needed
1 pound russet potatoes, boiled, cooled and peeled
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon coriander seeds, crushed
1-inch piece fresh ginger, grated
1 tablespoon chopped serrano chile
1 cup frozen green peas, thawed
1 teaspoon garam masala
1/2 teaspoon amchur
1/2 teaspoon asafetida
1 teaspoon dried fenugreek leaves
1/2 teaspoon roasted cumin powder
Kosher salt and pepper to taste
1/4 cup cilantro leaves, chopped
Vegetable or ghee for frying
Tamarind or mint chutney or Indian ketchup, for serving

Steps:

  • For the dough: Place the all-purpose flour, rice flour, ajwain seeds and salt in a bowl and stir to combine. Add the ghee and use your fingertips to rub the ghee into the flour until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.) Mix in the water, mixing until you can form a pliable, soft ball of dough. Cover the dough in the bowl with plastic wrap and let rest for 30 minutes.
  • For the potato filling: Grate the boiled potatoes on the large holes of a box grater. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the cumin seeds, fennel seeds and coriander seeds. Stir the spices until fragrant, about 30 seconds. Add the ginger, serrano chile and peas and continue to stir and cook another minute. Add the garam masala, amchur, asafetida, fenugreek and cumin and cook a further 30 seconds. Add the grated potato and gently stir to coat in the spices, about 1 minute. Season with salt and pepper. Cool the mixture, then fold in the cilantro.
  • To make the samosas, cut the dough into 6 equal portions and roll each into a ball. Keep the balls on a plate covered with a damp kitchen towel or paper towel so they don't dry out.
  • One at a time, place a ball on a sheet of parchment paper. Press down to flatten, then cover with another sheet of parchment. (Do not flour the dough or paper as this will dry the pastry out; a tortilla press can also be used to form the discs.) Roll the dough into a disc. Cut in half, creating 2 semicircles.
  • Brush the straight side of one semicircle with water, then fold the straight edge over to form a cone. Fill with potato filling. Brush the open pastry edge with water, then press the edges together to seal. Place sealed-edge down on a work surface and press down to keep the cone shape. Repeat with the remaining dough, making 12 samosas.
  • Pour about 6 inches of oil into a medium pot. Place over medium-high heat until the oil registers 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.
  • Working in small batches, fry the samosas, turning once or twice, until golden brown, 5 to 6 minutes. Remove from the oil with a slotted spoon and transfer to the prepared plate to drain.
  • Serve hot with tamarind or mint chutney or ketchup.

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.

Tips:

  • Choose the right vegetables: Use a variety of vegetables that will hold their shape when cooked, such as potatoes, carrots, peas, and cauliflower. Avoid vegetables that release a lot of water, such as tomatoes and cucumbers.
  • Cut the vegetables into small pieces: This will help them cook evenly and quickly.
  • Season the vegetables well: Use a combination of spices and herbs to add flavor to the vegetables. Some good options include cumin, coriander, garam masala, turmeric, and chili powder.
  • Cook the vegetables until they are tender: But not mushy. This will ensure that they retain their texture and flavor.
  • Use a good quality pastry: The pastry is what holds the samosa pie together, so it's important to use a good quality one. Look for a pastry that is flaky and buttery.
  • Roll out the pastry thinly: This will help the samosa pie cook evenly.
  • Fold the samosa pie carefully: Make sure the edges are sealed well so that the filling doesn't leak out.
  • Bake the samosa pie until it is golden brown: This will ensure that the pastry is cooked through and the filling is heated evenly.
  • Serve the samosa pie with your favorite chutney or dipping sauce: This will add extra flavor and moisture to the dish.

Conclusion:

Vegetable samosa pie is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With its flaky pastry and flavorful filling, vegetable samosa pie is sure to be a hit with everyone at the table.

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