Samosa Pot Pie Recipe
I absolutely love this recipe because it perfectly blends the comforting warmth of spices with the flaky, buttery goodness of puff pastry, creating an effortlessly impressive dish that feels like a warm hug on a chilly day. Plus, it’s a deliciously fun twist on classic flavors that can be whipped up and enjoyed whether you’re chilling solo or hosting friends for a cozy dinner.
I treasure the wonderful blend of tastes in my Samosa Pot Pie. This dish marries the customary spices of cumin seeds, mustard seeds, and garam masala with the satisfying mouthfeel of potatoes and peas.
The golden puff-pastry topping, brushed with an egg wash, is irresistible.
Ingredients
A good source of carbohydrates, potatoes provide energy.
Peas are an excellent source of protein and fiber.
They contribute sweetness and texture to any meal.
Masala garam: A blend of warm, deeply aromatic spices.
Cumin seeds
Add earthiness, aid digestion.
Chilies: Increase heat, kick up metabolism.
Puff pastry: Provides a flaky, buttery, textured crust.
Cilantro: Add zest and vigor, to brighten and flavor, use fresh herb.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green chilies, chopped (optional)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 2 large potatoes, peeled and diced
- 1 cup frozen peas
- 1/4 cup water
- Salt, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
1. Set your oven to 400°F (200°C) to preheat.
2. In a large skillet, heat the vegetable oil over medium heat. When the oil is hot, add the cumin seeds and mustard seeds. Allow them to sizzle for about 30 seconds, or until they have become really aromatic.
3. Chop the onion and add it to the skillet. Sauté the onion until it becomes translucent, about 5 minutes.
4. Mix in the diced garlic, ginger, and green chilies (if using). Let it cook for an additional 2 minutes.
5. Incorporate the ground coriander, cumin, garam masala, and turmeric into the dish. Mix thoroughly so that the spices envelop the onions and create a delightful, fragrant medley that signals it’s almost time to eat.
6. Incorporate the diced potatoes well with the spices in the skillet. Add the water and cover the skillet. Allow the contents to cook for about 10-15 minutes, stirring occasionally, until the potatoes reach a tender state.
7. After the potatoes have cooked, incorporate the frozen peas and salt. Cook for another 5 minutes until the peas are piping hot. Stir in the lemon juice and chopped cilantro.
8. Place the mixture of potatoes and peas into a baking dish and spread it evenly.
9. If the puff pastry sheet needs it, roll it out to fit the top of the baking dish. Lay it over the filling, pressing at the edges to seal. Cut into the pastry so that steam can escape while baking.
10. Puff pastry should be brushed with beaten egg before baking for a golden finish. Place in a preheated oven set to 400 degrees Fahrenheit for 20-25 minutes or until puffed up and golden brown. Serve piping hot.
Equipment Needed
1. Oven
2. Large skillet
3. Baking dish
4. Rolling pin (if needed to roll out puff pastry)
5. Knife
6. Cutting board
7. Measuring spoons
8. Spatula or wooden spoon
9. Knife or pastry cutter (to cut slits in pastry)
10. Pastry brush (for egg wash)
FAQ
- Q: Can I use sweet potatoes instead of regular potatoes?Sweet potatoes can be used in place of regular potatoes. They are nutritionally superior to white potatoes; they have more fiber and less starch. They also taste different from regular potatoes, and their flavor is not always a perfect substitute for the flavor of a white potato.
- Q: How can I make this recipe vegan?A: Use a mixture of plant-based milk and oil as an alternative to a vegan egg wash, instead of a beaten egg.
- Q: Can I prepare the filling in advance?A: Yes, the filling can be prepared a day prior and kept in the refrigerator. Simply make sure it is at room temperature before you put together the pie.
- Q: What can I substitute for puff pastry?A: Phyllo dough or even a homemade pie crust can serve as a stand-in for puff pastry.
- Q: Is there a gluten-free option for the pastry?A: Puff pastry that is gluten-free can be found in stores or can be made from recipes using gluten-free flour blends.
- Q: How spicy is this pot pie?A: You can reduce or omit the green chilies to adjust the spice level.
- Q: Can I freeze the samosa pot pie?A. Yes, you can freeze it before baking. Thaw it in the refrigerator and then bake it according to the recipe.
Substitutions and Variations
Two tablespoons vegetable oil can be exchanged for olive oil or ghee, yielding a richer flavor.
1 teaspoon cumin seeds can be replaced with ground cumin for a similar taste.
Rephrase: For a similar flavor, replace 1 teaspoon of ground cumin with cumin seeds.
You can exchange 2 sweet potatoes for 2 large potatoes here, and the resulting salad will have a more complex interplay of flavors while still being a straightforward potato salad.
One cup frozen peas can be swapped for either fresh peas or chopped green beans.
1 sheet of puff pastry can be exchanged for phyllo dough or a homemade pie crust for a different texture.
Pro Tips
1. Enhance Flavors with Toasted Spices: Before adding the onions, ensure the cumin and mustard seeds are well toasted. You can add a small pinch of asafoetida (hing) for an extra depth of flavor when the seeds start to pop.
2. Perfect Potato Texture: To avoid undercooked potatoes, cut them into small, uniform cubes. If you’re in a hurry, parboil the potato cubes for a few minutes before adding them to the skillet.
3. Balance Heat with Peppers: Adjust the spice level by varying the amount of green chilies. Remember, removing seeds from the chilies will reduce their heat—ideal if serving to those who prefer milder flavors.
4. Crispy Puff Pastry Tips: For extra flaky puff pastry, ensure it remains cold before use. If it starts to warm up or get too soft, pop it back in the fridge for a few minutes before baking.
5. Finish with Freshness: Just before serving, sprinkle a bit more fresh cilantro on top for a pop of color and freshness, enhancing the dish’s aroma and taste.
Samosa Pot Pie Recipe
My favorite Samosa Pot Pie Recipe
Equipment Needed:
1. Oven
2. Large skillet
3. Baking dish
4. Rolling pin (if needed to roll out puff pastry)
5. Knife
6. Cutting board
7. Measuring spoons
8. Spatula or wooden spoon
9. Knife or pastry cutter (to cut slits in pastry)
10. Pastry brush (for egg wash)
Ingredients:
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green chilies, chopped (optional)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 2 large potatoes, peeled and diced
- 1 cup frozen peas
- 1/4 cup water
- Salt, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions:
1. Set your oven to 400°F (200°C) to preheat.
2. In a large skillet, heat the vegetable oil over medium heat. When the oil is hot, add the cumin seeds and mustard seeds. Allow them to sizzle for about 30 seconds, or until they have become really aromatic.
3. Chop the onion and add it to the skillet. Sauté the onion until it becomes translucent, about 5 minutes.
4. Mix in the diced garlic, ginger, and green chilies (if using). Let it cook for an additional 2 minutes.
5. Incorporate the ground coriander, cumin, garam masala, and turmeric into the dish. Mix thoroughly so that the spices envelop the onions and create a delightful, fragrant medley that signals it’s almost time to eat.
6. Incorporate the diced potatoes well with the spices in the skillet. Add the water and cover the skillet. Allow the contents to cook for about 10-15 minutes, stirring occasionally, until the potatoes reach a tender state.
7. After the potatoes have cooked, incorporate the frozen peas and salt. Cook for another 5 minutes until the peas are piping hot. Stir in the lemon juice and chopped cilantro.
8. Place the mixture of potatoes and peas into a baking dish and spread it evenly.
9. If the puff pastry sheet needs it, roll it out to fit the top of the baking dish. Lay it over the filling, pressing at the edges to seal. Cut into the pastry so that steam can escape while baking.
10. Puff pastry should be brushed with beaten egg before baking for a golden finish. Place in a preheated oven set to 400 degrees Fahrenheit for 20-25 minutes or until puffed up and golden brown. Serve piping hot.
