Vegan Masala Recipe

Samosa Pie

Name: Samosa Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 tsp oil; ¼ tsp cumin seeds; ¼ cup red onion, chopped; 1 green chilli, finely chopped; 2 tsp minced ginger; ½ tsp garlic powder; ¾ tsp turmeric; ½ tsp ground cumin; ½ tsp ground coriander; 2 cups potatoes, cubed; ¼ cup green peas; ½ tsp salt; ⅓ cup water; 2 tbsp cashews, chopped; ¼ tsp coriander seeds; ¼ tsp cayenne (to taste); ½ tsp chaat masala or amchur; 2 tbsp chopped coriander; 2 tbsp chopped mint; 1 sheet puff pastry; Optional greens or chutney for serving; 1 tsp lemon juice

A Fusion vegan snack recipe built around good seasoning, proper texture and the sort of cooking that is meant to be served hot and shared. The aim is warmth, contrast and enough spice to keep every bite interesting.

45 minPrep: 15 minCook: 30 minServes 4FusionVegan

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Ingredients Method Notes

From the kitchen

What to expect

Potato dishes like this are best when the spices have been given a little time to catch in the oil before everything comes together. That is what gives the final dish its warmth and depth.

Serving idea

Best served simply

Serve hot and simply, with sides that let the spices and masala stay at the centre.

Cook the recipe

Method

1
Heat the 1 tsp oil and toast the cumin and coriander seeds until fragrant.
2
Add the ¼ cup red onion, chopped, chilli, and cashews; cook until softened.
3
Stir in the spices, 2 tsp minced ginger, and ½ tsp garlic powder powder.
4
Add the potatoes, ½ tsp salt, and water; cook until tender.
5
Mash some potatoes for texture, then mix in the peas, herbs, and 1 tsp lemon juice.
6
Let the filling cool slightly.
7
Roll the puff pastry to double its size and place the filling on one half.
8
Fold the pastry over, seal the edges, and cut steam vents.
9
Bake at 200°C for 18–22 minutes until golden.
10
Cool slightly before slicing and serving.

Gather everything first

Ingredients

•1 tsp oil
•¼ tsp cumin seeds
•¼ cup red onion, chopped
•1 green chilli, finely chopped
•2 tsp minced ginger
•½ tsp garlic powder
•¾ tsp turmeric
•½ tsp ground cumin
•½ tsp ground coriander
•2 cups potatoes, cubed
•¼ cup green peas
•½ tsp salt
•⅓ cup water
•2 tbsp cashews, chopped
•¼ tsp coriander seeds
•¼ tsp cayenne (to taste)
•½ tsp chaat masala or amchur
•2 tbsp chopped coriander
•2 tbsp chopped mint
•1 sheet puff pastry
•Optional greens or chutney for serving
•1 tsp lemon juice

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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