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Samosa Pot Pie with Puff Pastry Top
Laura

Samosa Pot Pie with Puff Pastry Top

This lightly spiced pea-and-potato Samosa Pot Pie with a crispy, flaky puff pastry top is about to be your new favorite hearty vegetarian dinner. It uses store-bought pie crust and frozen puff pastry for easy assembly, and freezes well too!
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Indian-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 shells frozen pie shells (9-inch)
  • 2 sheets frozen puff pastry thawed
  • 2 pounds Yukon Gold potatoes peeled and diced into 1/4-inch pieces
  • 2 tablespoons unsalted butter or olive oil for vegan
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 small serrano pepper seeds and ribs removed, minced
  • 1.5 teaspoons fresh ginger minced
  • 1 teaspoon kosher salt plus more to taste
  • 1.5 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 0.25 teaspoon cayenne pepper
  • 2 tablespoons fresh cilantro minced
  • 1 cup frozen peas
  • 0.5 lemon juiced
  • 1 egg beaten with 1 teaspoon water for egg wash

Equipment

  • 9-inch pie pans
  • Large pot
  • Large skillet
  • Mixing bowl
  • Rolling pin
  • baking sheet

Method
 

  1. Preheat oven to 425°F. Mix together salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl. Set aside.
  2. Parboil the potatoes. Place peeled, diced potatoes in a pot of generously salted cold water. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes until fork-tender. Drain well and transfer to a large mixing bowl.
  3. Sauté the aromatics. Heat butter in a large skillet over medium-low heat. Add diced onion and cook for 8-10 minutes until translucent. Add spice mixture, garlic, ginger, and serrano pepper. Cook for 3-5 minutes until aromatic.
  4. Combine the filling. Add the onion mixture to the potatoes. Add cilantro, frozen peas, and lemon juice. Stir until evenly combined. Taste and adjust seasoning.
  5. Assemble the pies. Divide filling evenly between pie shells. Brush exposed crust edges with egg wash. Unfold puff pastry sheets and drape over each pie. Trim excess and press edges with fork to seal.
  6. Add steam vents. Cut 3-5 slits in the top of each pie. Brush entire surface with egg wash.
  7. Bake. Place pies on a baking sheet. Bake at 425°F for 40-45 minutes until puff pastry is deeply golden brown. Tent with foil if browning too quickly.
  8. Rest and serve. Let cool for 15-20 minutes before slicing. Serve with lime yogurt sauce or chutney.

Notes

  • Keep all pastry components cold until assembly for maximum flakiness
  • Filling can be made up to 3 days in advance and refrigerated
  • Freeze filling for up to 3 months for easy future assembly
  • Use vegan pie crusts and puff pastry, and skip egg wash for vegan version
  • Add cooked ground turkey or shredded chicken for non-vegetarian version