Southeast Asian Samosa Pot Pie Food

SOUTHEAST ASIAN SAMOSA POT PIE

Steps:

• In 1-quart saucepan, place potatoes and enough water to cover. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 10 minutes or until tender. Drain; set aside.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add onion; cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened. Drain. Stir in garlic, curry powder, cumin, ginger and red pepper flakes; cook and stir 30 seconds.
• In small bowl, mix broth, cornstarch and salt with whisk. Add to beef mixture. Heat to boiling over medium heat. Reduce heat; simmer 1 minute or until broth is slightly thickened. Remove from heat. Stir in potatoes, peas and cilantro. Let cool while preparing crust.
• Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate. Spoon filling into crust-lined plate. Cover with second pie crust; seal edge and flute. Cut 6 slits in top crust.
• Bake 20 minutes. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.
• Meanwhile, in small bowl, stir together yogurt, cucumber and mint. Serve pie with sauce.

VEGETABLE SAMOSA PIE

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!

THE BEST SAMOSAS

Steps:

• For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
• For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
• Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
• Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
• To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
• Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
• In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
• Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
• For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
• Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

BEEF SAMOSAS

Steps:

• Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
• In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
• Heat oil in a large, heavy saucepan over high heat.
• Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
• In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

SAMOSA PIE

Steps:

• Heat ghee or butter in a large stockpot over medium heat. Add onion and cook until golden and caramelized, about 20 minutes. Add jalapeno and garlic; cook 1 minute more.
• Stir in ground chicken, garam masala, turmeric and 1 1/2 tsp salt. Cook until chicken is no longer pink.
• Stir in diced potatoes and water; cover pot and cook, stirring occasionally, until potatoes are tender, about 25 minutes. Stir in peas and cilantro. Taste, and adjust seasoning - you'll probably need more salt.
• Transfer mixture to a 2-quart (2 L) baking dish. Roll out pastry and place over top. Cut a few steam vents.
• Bake at 400 degrees until crust is golden brown, about 25 minutes.

SAMOSA POT PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a large stockpot over medium heat. Cook and stir sweet onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in hot butter until onion is translucent, about 10 minutes.
• Stir carrots into the onion mixture; continue cooking and stirring until the carrot is slightly softened, about 5 minutes more. Add potatoes; stir.
• Mix milk, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, curry powder, garam masala, and ginger together in a bowl until the spices are dissolved into the liquid; pour over the vegetable mixture in the pot. Bring the mixture to a boil. Stir peas into the boiling mixture; cook until peas are warmed, 2 to 3 minutes. Pour contents of pot into a 13x9-inch baking dish.
• Cut frozen puff pasty lengthwise into 3 even pieces; arrange atop the vegetable mixture.
• Bake in preheated oven until the pastry is puffed and golden brown and the vegetables are tender, about 40 minutes.

SAMOSA PIE

Steps:

• Preheat oven to 375 degrees.
• EGG WASH: Whisk egg and water together in a small bowl.
• CRUST.
• In a food processor, process the flour, butter, and salt until the dough forms a soft ball. Wrap in plastic wrap and refrigerate for 1 to 2 hours. This dough will be moist and softer than most pastry.
• FILLING.
• In a large saute pan, heat the oil and add onions, ginger, and garlic. Saute until onions are golden.
• Add the potatoes, and saute for a few minutes more.
• Add the spices and stir until mixed in well with the potato mixture.
• Add the cilantro, lemon juice, and peas, stirring well. Remove from heat.
• ASSEMBLY.
• Leave about a third of the dough for the top crust. Roll out remaining dough to about 1/8 inch thick.
• Line the springform pan with the dough, letting in hang over the top about 1/2 an inch.
• Brush with the egg wash.
• Pour in the filling and press down well.
• Roll out the reserved dough, place over the pan, trim pastry and crimp edges sealing well. Brush with remaining egg wash.
• Bake in oven for about 1 hour, until golden and heated through. Best made a day ahead and reheated at 350 for 40-45 minutes.
• Serve with Raita.

ALOO MATAR 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.

SPICY VEGETABLE POT PIE WITH A FLAKY HOMEMADE PIE CRUST

Steps:

• Cut the butter stick in ½" pieces and keep in the refrigerator.
• In a food processor add AP flour, sugar, salt and pulse. Add the butter and pulse few times to form a crumbly mixture.
• Add 2 tbsp ice water at a time and pulse. Repeat until the dough holds together.
• Roll out the dough mixture from the food processor on a counter. Gather the mixture together to form a ball. Do not knead the dough. Divide the mixture in 2 parts. Wrap each in a plastic wrap and refrigerate till ready to use.
• Melt butter in a flat-bottom pan. When it foams add AP flour, milk and stir constantly until the mixture is smooth.
• Add all the veggies and stir to coat. Spice it with turmeric, red chili powder, garam masala, amchur powder and cook for 5 minutes.
• Season with salt and garnish with cilantro.
• Preheat the oven at 400 F. Remove 1 part of pie crust from the refrigerator. Let it sit at room temperature for 10 minutes.
• Whisk egg together with 2 teaspoons water until evenly mixed. Set aside.
• Sprinkle flour on the floor. Do not knead the dough. Roll to form a 12" disk.
• Carefully transfer the dough on to pie plate. Gently press the pie dough down and to the sides of the pie plate. Use a cutter or pair of kitchen scissors to trim the edge of the pie.
• Spread the veggie mixture evenly.
• Remove 2nd part of pie crust roll it similarly as mentioned above.
• Carefully place it on the top of filling. Press the top and bottom of dough firmly together. Trim the excess. Press the edge with the fork to make a tight seal.
• Poke hole with fork in top of pot pie. Brush the top with egg wash.
• Bake the pie at 400 F for 40 minutes till golden brown.