SUPER EASY SAMOSA PIE
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
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 SAMOSA PIE
Recipe video above. Take everything you know about samosas - the curried mashed potato filling, the crispy pastry - put it in giant pie form, add a stack of extra vegetables and voila! Vegetable Samosa Pie! This is a big, vegetarian main course dinner that's something different yet also familiar, and wonderfully versatile - stuff with any veggies you want.Simplify SPICES: I've stayed true to traditional Samosa filling, so there's a fairly lengthy list of spices. It can be drastically simplified - see Notes 1 to 3.SPICINESS: Very mild - just a slight warmth. Dial it up if you want, or omit it!Blind baking / Crispy Base: See Note 5.Those who tried the South Indian Eggplant Curry I shared last week will love the common ingredients in this!
Provided by Nagi
Categories Mains Vegetarian
Number Of Ingredients 25
Steps:
- Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.
- Drain, mash and set aside.
- Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds - careful, they might pop!
- Curry leaves: Then add curry leaves and stir for 15 seconds.
- Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.
- Tomato: Add tomato paste and tomato, cook for 30 seconds.
- Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.
- Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.
- Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it's simmer gently).
- Cook & reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.
- Add mash: Remove from stove. Add peas and potato, mix through well.
- Taste: Taste and add more salt and pepper if needed.
- Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).
- Preheat oven to 180°C/350°F (all oven types).
- Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don't blind bake here - see Note 5)
- Fill with Filling - slightly mounded is fine.
- Fold in the corners of the puff pastry sheet.
- Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).
- Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!
- Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).
- Bake 50 to 60 minutes, until the top is very deep golden and flaky.
- Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!
Nutrition Facts : Calories 385 kcal, Carbohydrate 45 g, Protein 8 g, Fat 20 g, SaturatedFat 9 g, Sodium 533 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
SAMOSA POTPIE
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
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.
EASY BAKED INDIAN SAMOSAS
This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.
Provided by pho1962
Categories Appetizers and Snacks
Time 1h40m
Yield 16
Number Of Ingredients 16
Steps:
- 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 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
- Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
- Bake in the preheated oven until samosas are golden brown, about 15 minutes.
Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g
VEGETABLE SAMOSA PIE
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
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
POTATO-BROCCOLI-RICOTTA PIE
Make and share this Potato-Broccoli-Ricotta Pie recipe from Food.com.
Provided by Kim127
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Bring a pot of salted water to a boil.
- Add the broccoli and cook for about 3 minutes until just tender.
- Drain and run under cool water to stop the cooking process.
- In a bowl, combine the broccoli, potatoes, ricotta, sour cream, scallions, eggs, salt and pepper.
- Stir gently until mixed thoroughly.
- Pour the filling into the pie shell, smooth the top and sprinkle with Parmesan cheese and paprika to taste.
- Bake for 60 minutes or until golden brown.
Nutrition Facts : Calories 547.2, Fat 31.1, SaturatedFat 12.4, Cholesterol 134.6, Sodium 1390.3, Carbohydrate 48.3, Fiber 3.9, Sugar 4.1, Protein 19.6
SAMOSA PIE
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
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.
SAMOSA PIE
Cover spiced lamb mince, stewed potato and peas with crispy filo pastry for a low-fat, Indian-inspired dinner
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in a frying pan. Cook the onion and mince for about 5 mins until the meat is browned. Stir in the garlic, curry powder, sweet potato and 300ml water. Cook for 5-8 mins until the potato has softened. Stir in the peas, coriander and a squeeze of lemon juice, then season.
- Spoon the mixture into a baking dish. Brush the sheets of filo with the remaining oil and scrunch over the top of the mince. Sprinkle with cumin seeds and bake for 10-15 mins or until the top is crisp.
Nutrition Facts : Calories 308 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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