Savory Indian Samosa Pie

$- 1 package of pre-made pie crusts (contains 2 crusts) - 2 cups potatoes, peeled and diced into 1-inch cubes - 1 cup peas (fresh or frozen) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - ½ teaspoon garam masala - ½ teaspoon turmeric powder - ½ teaspoon red chili powder (adjust to taste for spice level) - Salt, to taste - 2 tablespoons vegetable oil - Fresh cilantro, chopped, for garnish (optional) If you don't have pie crusts, use puff pastry instead. It gives a nice flaky texture. You can swap potatoes with sweet potatoes for a twist. If you want a lighter filling, use cauliflower instead of potatoes. For peas, green beans or corn work well too. Use olive oil if you prefer a healthier fat option. If you can't find fresh ginger, use ground ginger in a pinch. When selecting potatoes, look for firm ones without sprouting. Fresh peas should feel crisp and bright green. For onions, pick ones that are heavy and firm. Garlic should be dry with no soft spots. Choose ginger that is smooth and firm, as it packs great flavor. Fresh herbs like cilantro should be vibrant and fragrant. Always check for any signs of spoilage before buying. {{ingredient_image_2}} First, you need to cook the potatoes. Take 2 cups of diced potatoes and put them in a pot. Cover the potatoes with salted water. Bring the water to a boil. Let them cook for about 10-15 minutes. The potatoes should be fork-tender. When done, drain the potatoes and set them aside to cool. Next, it's time to add flavor. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 teaspoon of cumin seeds, letting them sizzle for about 30 seconds. This step brings out their aroma. Then, add 1 finely chopped onion, 2 minced cloves of garlic, and 1 teaspoon of freshly grated ginger. Sauté these for about 5 minutes. You want the onions to turn soft and translucent. Now, let’s make the filling. Add the cooled potatoes and 1 cup of peas to the skillet with the aromatics. Then, stir in the spices: 1 teaspoon of coriander powder, ½ teaspoon of garam masala, ½ teaspoon of turmeric powder, and ½ teaspoon of red chili powder. Adjust the chili powder to match your spice level. Add salt to taste. Mix everything well and let it cook for another 5 minutes. This allows the flavors to meld together. Remove the skillet from heat and cool the filling for a few minutes. Now, we will prepare the pie crust. Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish. Make sure to press gently along the sides and bottom. Spoon the samosa filling into the crust, spreading it evenly. Roll out the second pie crust and lay it over the filling. Use a fork to crimp the edges and seal the pie. Cut a few small slits in the top crust for steam to escape. Finally, bake the pie for 30-35 minutes, until the crust is golden brown and flaky. To keep your pie crust crisp, avoid adding too much liquid to the filling. When cooking your potatoes, drain them well. Let them cool before mixing. You can also sprinkle a thin layer of breadcrumbs on the bottom of the crust. This helps absorb extra moisture and keeps the crust flaky. Everyone has different spice preferences. Start with less red chili powder if you want a milder taste. You can always add more later. If you love heat, try adding fresh green chilies or more chili powder. Tasting as you cook helps you get it just right. Baking at the right temperature is key to a flaky crust. Preheat your oven to 400°F (200°C) before placing the pie in. Bake it until the top is golden brown, about 30 to 35 minutes. Let it cool briefly after baking. This waiting time helps the filling set, making it easier to slice. Pro Tips Choose the Right Potatoes: Use starchy potatoes like Russets for a fluffier filling that blends well with the spices. Customize Your Spices: Adjust the red chili powder and garam masala to your taste for a milder or spicier filling. Add a Crunch: For added texture, consider mixing in some crushed roasted peanuts or cashews into the filling. Let It Rest: After baking, allow the pie to sit for 5-10 minutes before slicing to help the filling set and make serving easier. {{image_4}} You can make this samosa pie vegetarian and vegan easily. Just skip any dairy. Use plant-based pie crusts. You can also use vegan yogurt or chutney for serving. The filling is already vegetarian. If you like, add tofu or tempeh for extra protein. This pie works well for many diets. Feel free to play with the filling. You can add vegetables like carrots, bell peppers, or spinach. Just chop them small. You can also use sweet potatoes for a unique twist. Mix in cauliflower for a tasty crunch. The key is to keep the vegetable pieces even, so they cook well. If you need a gluten-free option, look for gluten-free pie crusts. Many stores sell them now. You can even make your own with almond flour or rice flour. Just follow the package instructions for best results. This way, everyone can enjoy the samosa pie! To keep your samosa pie fresh, let it cool completely. Then, wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. This will help keep it tasty for up to three days in the fridge. If you want to enjoy it later, storing it properly is key. When you're ready to eat the leftover pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet. Bake for about 15-20 minutes or until it's warm throughout. This method keeps the crust nice and crisp. You can also use a microwave if you’re in a hurry. Just heat it for 1-2 minutes, but the crust won’t be as crunchy. To freeze, first let the pie cool completely. Wrap it in plastic wrap, then in foil for extra protection. This pie can last in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Then, reheat in the oven to enjoy a warm, delicious meal. Freezing is a great way to save time and enjoy this treat later! You can serve samosa pie with yogurt or mint chutney. Both add nice flavor. A fresh salad also pairs well. Try serving it with pickles for extra zest. If you want a drink, chai tea works great! Homemade samosa pie lasts for about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, consider freezing it. Yes, you can make samosa pie ahead of time. Prepare the filling and pie crust the day before. Assemble the pie and bake it on the day you plan to serve it. Samosas come from the Indian subcontinent. They have roots in Middle Eastern cuisine. Over time, they became popular in India and other countries. Today, samosas are loved worldwide for their tasty fillings and crispy crusts. This blog covered how to make samosa pie from start to finish. You learned about key ingredients, cooking steps, and clever tips to avoid a soggy crust. I shared variations to suit different diets and how to store leftovers properly. Samosa pie is fun to make and share. You can easily adjust the flavor and ingredients. Happy cooking!$

Savory Indian Samosa Pie

A delightful Indian-inspired pie filled with spiced potatoes and peas, encased in a flaky crust.

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Prep Time 20

Cook Time 35

Total Time 55

Course Main Course

Cuisine Indian

Servings 6

Calories 250 kcal

Ingredients

1 package pre-made pie crusts (contains 2 crusts)
2 cups potatoes, peeled and diced into 1-inch cubes
1 cup peas (fresh or frozen)
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
1 teaspoon cumin seeds
1 teaspoon coriander powder
0.5 teaspoon garam masala
0.5 teaspoon turmeric powder
0.5 teaspoon red chili powder (adjust to taste for spice level)
to taste salt
2 tablespoons vegetable oil
for garnish fresh cilantro, chopped (optional)

Instructions

In a medium-sized pot, add the diced potatoes and cover them with salted water. Bring to a boil and cook for about 10-15 minutes, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Then, add the finely chopped onions, minced garlic, and grated ginger. Sauté these ingredients for 5 minutes, or until the onions are translucent and soft.
Once the aromatics are ready, add the boiled potatoes and peas to the skillet. Stir in the coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix everything together thoroughly and let it cook for another 5 minutes, allowing the flavors to meld. Remove the skillet from heat and let the filling cool for a few minutes.
Preheat your oven to 400°F (200°C). Roll out one of the pie crusts and carefully fit it into a 9-inch pie dish, pressing gently along the sides and bottom.
Spoon the delicious samosa filling into the prepared pie crust, spreading it out evenly to ensure every slice is packed with flavor.
Roll out the second pie crust and gently lay it over the filling. Use a fork to crimp the edges together, sealing the pie. Cut several small slits in the top crust to allow steam to escape during baking.
Place the pie in the preheated oven and bake for 30-35 minutes, or until the top crust is beautifully golden brown and flaky.
Once baked, allow the pie to cool for about 5 minutes before slicing. If desired, garnish with freshly chopped cilantro for a vibrant touch.

Notes

Serve warm with yogurt or mint chutney on the side for added flavor.

Keyword Indian cuisine, pie, samosa, vegetarian