Vegan Masala Recipe
Samosa Pie
Samosa pie turns the familiar spiced potato-and-pea filling into a generous family bake beneath crisp pastry. It keeps the cumin, coriander and tang of the snack while making supper wonderfully easy.
Recipe by Craig LogueHow our recipes are created
From the kitchen
What to expect
Let the filling cool before adding the pastry so the top stays crisp. The potatoes should be partly crushed, partly chunky—exactly the texture that makes a good samosa filling so satisfying.
Serving idea
Best served simply
Serve warm with chutney and a simple salad or steamed greens.
Cook the recipe
Method
- 1
Heat the 1 tsp oil in a pan over medium heat. Add the ¼ tsp cumin seeds and ¼ tsp coriander seeds and let them sizzle for a few seconds until fragrant.
- 2
Add the ¼ cup red onion, chopped, 1 green chilli, finely chopped, and 2 tbsp chopped cashews. Cook for 3 to 4 minutes, stirring often, until the onion softens.
- 3
Stir in the 2 tsp minced ginger, ½ tsp garlic powder, ¾ tsp turmeric, ½ tsp ground cumin, ½ tsp ground coriander, and ¼ tsp cayenne (to taste). Cook for 30 seconds so the spices bloom in the oil.
- 4
Add the 2 cups potatoes, cubed, ½ tsp salt, and ⅓ cup water. Cover and cook until the potatoes are tender and most of the water has cooked off.
- 5
Mash some of the potatoes with the back of the spoon, then stir in the ¼ cup green peas, 2 tbsp chopped coriander, 2 tbsp chopped mint, 1 tsp lemon juice, and ½ tsp chaat masala or amchur.
- 6
Let the filling cool until just warm. It should be thick enough to hold its shape; if it is wet, cook it uncovered for a minute or two longer.
- 7
Heat the oven to 200°C. Roll out the 1 sheet puff pastry to roughly double its size.
- 8
Spoon the filling onto one half of the pastry, leaving a border around the edges. Fold the other half over, press to seal, and cut a few steam vents on top.
- 9
Bake for 18 to 22 minutes, until the pastry is deep golden and crisp underneath.
- 10
Rest for 5 minutes before slicing so the filling settles and the pastry stays clean-cut.
A few useful notes
Notes
- Cook the potato filling until it is dry and cohesive; a wet masala will soften the pastry from inside.
- Mash only part of the potatoes. A few soft chunks give the filling body and keep the texture close to a samosa filling.
- Taste the filling before it goes into the pastry. If needed, adjust salt, chilli or chaat masala while it is still warm.
- The pie is best served shortly after baking, while the pastry is crisp. Leftovers keep in the fridge for up to 3 days and reheat well in a hot oven.
- If reheating from chilled, use the oven rather than the microwave so the base and top stay crisp.
- Serve with greens or chutney on the side if you want a fresher finish beside the spiced filling.
Gather everything first
Ingredients
- 1 tsp oil
- ¼ tsp cumin seeds
- ¼ tsp coriander seeds
- ¼ cup red onion, chopped
- 1 green chilli, finely chopped
- 2 tbsp cashews, chopped
- 2 tsp minced ginger
- ½ tsp garlic powder
- ¾ tsp turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne (to taste)
- 2 cups potatoes, cubed
- ½ tsp salt
- ⅓ cup water
- ¼ cup green peas
- 2 tbsp chopped coriander
- 2 tbsp chopped mint
- 1 tsp lemon juice
- ½ tsp chaat masala or amchur
- 1 sheet puff pastry
- Optional greens or chutney for serving
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