If you love indian food, then you should have eaten at least one samosa in your lifetime. I have eaten dozens of these amazing little potato filled dough triangles. They are scrumptious. They have the just the right amount of seasoning and spice, combined with potatoes and peas they are the Indian version of American Pot Pies.
The only bad things about traditional samosas is they are far too small for a main meal, and they are usually deep fried. Well, what if I told you, you can take all the same elements and turn them into a ginormous pot pie that will feed 8-10 people? You’re welcome.
This recipe was inspired by one I saw on a vegetarian website, but as always I modified it to suit my family’s taste and needs. If you are new to trying Indian cuisine, then this is a great dish to start with. It has a small amount of curry, and is not that spicy (although you can kick it up if you like to sweat while you eat.) You can also add other veggies to it as you like, and serve it with a mint-cilantro sauce and your favorite chutney. We used Kozlowski Farms Apricot & Mango Roasted Chipotle Sauce. This is sweet with a little kick and can also be used for dips, grilling, and marinades. My husband loved this sauce so much over half the bottle is gone. Or if you want something with a little less heat, you might want to try Kozlowski Farms Mango & Apricot Chutney.
Since this is a larger size pot pie, it’s perfect for a dinner party or potluck. If you have a large family this will be plenty to fill them up. Personally I prefer to have leftovers. Since my man is vegan, it’s much easier for us to have food prepared at home for him to take to work. You can also prepare this ahead of time and freeze it. So what are you waiting for, go get your curry on!
::: Samosa Pot Pie ::: Serves 8-10
- 2½ cups all-purpose flour
- 2 tbs butter (or vegan margarine)
- 2 tbs vegetable oil
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1½ tsp dehydrated toasted onion spice *
- 10-15 tbs of ice water
- 7-8 medium potatoes, peeled and cubed ( I cut each potato into 6 cubes)
- 1 Tbs. mustard powder
- 1 tsp. curry powder
- 1 tsp. ground ginger
- ½ tsp. ground cumin
- ½ tsp paprika
- ½ tsp turmeric
- ⅛ tsp. red pepper flakes, optional
- 3 tsp. vegetable oil
- 1 medium to large onion, diced
- 2 medium carrot, diced
- 5 cloves garlic, minced (1 Tbs.)
- 1 cup frozen peas
- 1 cup frozen spinach
- 1 to 2 cups water (or vegetable broth)
- 2 tsp sugar
For the Crust: Preheat oven to 400°F.
- Using your food processor, blend flour, salt, butter and slowly add in oil until clumps form.
- Add ice cold water, 1 Tbs. at a time, until dough holds together.
- Shape into 2 balls, one slightly larger than the other.
- Roll out larger ball of dough (on floured surface) first to fit bottom & sides of pan
- Lay crust in pan and poke fork holes on bottom. Press edges up and make sure they come all the way up to the edge of the pan. I used an 11-inch circular cake pan, so I could have a thicker filling than a regular pie tin. If you like less filling or just want a smaller pot pie, use 2-3 less potatoes and use a traditional pie tin.
For the Filling:
- Stir together mustard, curry, ginger, cumin, turmeric, paprika and red pepper flakes, if using, in bowl; set aside.
- Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
- While potatoes are cooking, heat oil in skillet over medium heat.
- Add onion, carrot, and garlic, and sauté 7 -10 minutes, or until carrot is tender.
- Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds.
- Stir in peas, spinach and water (or broth). Fold onion mixture into potato mixture; stir in sugar.
- Season with salt and pepper, if desired.
- Scoop filling into pie/cake pan with the bottom crust
- Leave edges of crust clean so you can crimp the top and bottom crusts together
- Roll out second ball of dough big enough to cover the top of your pot pie
- Cover filling with dough
- Using a little water, wet the edges of the bottom crust and start crimping the two crust edges together
- Trim away excess dough
- Cut X in center to vent steam
- Bake 40 to 45 minutes, or until crust is golden.
- Let stand 5 minutes before serving
* Dehydrated Toasted Onion Spice is from the Savory Spice Shop located in downtown Santa Rosa, CA. I bought this spice for the first time a couple months ago and this stuff tastes great on almost everything. One of my favorites was steamed fresh green beans with toasted almond slivers, a little olive oil and a sprinkling of the toasted onion and OMG they were to die for delicious. It really makes a difference using this version versus just granulated onion. If you don’t have a spice shop near you, you can order this one online from the Savory Spice Shop.