Samosa Potpie Food

INDIAN SAMOSA PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside.
• 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 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
• Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
• Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes.
• Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
• Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
• Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough.
• Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

SAMOSA POTPIE

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.

SAMOSAS

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

INDIAN-STYLE SAMOSA POTPIE

Steps:

• Begin by preparing your pie crust.
• If you are making the butter crust, combine the flour, salt and baking powder in a large bowl. Working quickly, cut in the butter using two knives or a pastry cutter until the butter is reduced to very small pieces. (Alternately, grate the butter into the mixture.) Gradually sprinkle 6 tablespoons of ice water over the dough and combine with a fork. The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add a little more ice water or some vodka. You don't want the dough to be too sticky.
• Divide the dough into two pieces and roll into balls. Wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
• While the dough is chilling, prepare your filling. Heat the oil over medium heat in a large saucepan. When hot, toss in the mustard seeds and cumin seeds and cook, stirring frequently, until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and fry, stirring often, until the onion begins to soften, about 5 minutes. Add the carrot to the pan and cook for another 5 to 7 minutes. Add the ginger, garlic and chilies, and cook for another few minutes. Now add the mushrooms and stir for few minutes until they start to release their liquid.
• Next come the spices. Add the ground cumin, coriander, paprika, chili powder, chat masala (if using), turmeric, cayenne, asafetida and salt, and stir for 1 minute.
• Now add the tomato and continue to stir for a few minutes to thicken. Add the spinach, a handful at a time, until wilted. Gently stir in the potato, green peas, chickpeas, parsley and basil if using, and gently simmer on medium-low heat.
• In a small saucepan, melt the butter or heat the oil over medium-low heat. When hot, whisk in the flour and keep stirring until browned - about 3 minutes. Turn up the heat slightly and whisk in the coconut milk or yogurt. Simmer, whisking occasionally, until the mixture thickens - about 3 to 4 minutes. Whisk in the garam masala and transfer the mixture to the cooked vegetables and chickpeas. Simmer for another few minutes to blend the flavors. Remove from the heat and let cool for a bit.
• To finish, roll out half of the dough into a 12-inch circle, roughly 1/8-inch thick. Gently fold the pastry in half and transfer to a 9-inch pie plate. Do not stretch the dough, but carefully press the round into the dish so that the sides are lined and you have some overlap. Trim excess dough so that about 1/2-inch remains to make up the crust.
• Transfer the filling to the lined pie plate, spreading the mixture out evenly.
• Roll out the second round of dough and place on top of the pie. Press together the bottom and top layers of the pastry and trim off any excess. Fold the top layer of dough over and under the bottom layer, press firmly together and flute the edges. Cut 4 to 5 slits into the top of the pastry.
• Bake in a preheated 425°F oven for 30 minutes. At this point, remove from the oven and cover the outer layers of the crust with some foil wrap so the edges don't burn. Return to the oven and bake for another 15 to 20 minutes or until the top of the pie is golden brown.
• Let the pie cool for 10 to 15 minutes before serving.