New this month
Indian Samosa Pie

Indian Samosa Pie

Susan R.

"If you've ever had a samosa you'll love this samosa pie! It's very easy to make, even for a beginner! Experiment with your spice level; this is a more mild version. These also freezes well to be baked later."
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Ingredients

1 h 25 m servings 248 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

Footnotes

  • Cook's Notes:
  • Cooking-from-frozen instructions: Preheat oven to 375 degrees F (190 degrees C). Place casserole on baking sheet and cook until filling bubbles and crust is golden, bake 75 to 90 minutes. Let stand 5 minutes before serving.

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Reviews

Read all reviews 4
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I used fresh ginger as well because I am a big fan of the fresh. I also added chicken but it was not necessary. This was a great dish but it was time consuming to make.

I think with a few tweaks this would be very good. We used a pre-made pie crust and mixed veg instead of just peas. I think the filling needs to be chunkier, and fresh ginger is a must rather ...

We doubled the spices in this recipe and it was perfect, just like our favorite Indian place. I didn't peel the potatoes, next time I will. I also won't use the crust provided in the recipe, a p...

It was really good! A little sweeter than I thought it would be. Tasted great! Will make it again for sure!

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