• June 7, 2013

    Homemade Samosa Pie

    by

    I luuuurve samosas. The kind we get around here are mostly vegetarian – chunky mashed potatoes, soft peas, gentle heat from green chili, enclosed in a flakey, deep-fried pastry crust and served with a sticky-sweet chutney… serious Indian comfort food.

    Sometimes we make the hike out to Vancouver’s Little India (49th & Main, if you’re local) to purchase our weight in fifty-cent samosas and eat them in the car, straight out of the greasy paper bag – pastry flaking all over our shirts, tamarind chutney dribbling down our chins, rogue peas making their way under car seats (and into bras…). And we call it dinner.

    The filling-to-(deep fried)-pastry ratio, however, isn’t really optimal for calling it a meal on a regular basis (especially if you want to get the heck back into your pre-pregnancy jeans!). And so we have my super yummy brain-child, Samosa Pie.

    samosa filling in a casserole dish with raw pie dough on top

    Lean ground turkey (or chicken), potatoes, peas, lots of chopped fresh cilantro, and ample spice, topped with just enough crust (puff pastry, in this case) to have a bit of buttery flavour and textural contrast with every forkful.

    raw pie dough on samosa pie

    You can make your own mango chutney to serve alongside it, or buy a bottle. It’s actually quick and simple (and delicious!) to make while the pie bakes… and you can replace the mango with fresh peaches or plums, when they’re in season.

    If you’d like to use homemade pastry, you could halve this recipe to make a single crust. Bake the same way, until golden brown.

    Also, I have doubled the recipe and stuck one in the freezer (pastry unbaked) – it’s excellent as a cook once, eat twice meal! Just lower oven temperature by 25 degrees and bake from frozen – covered in tin foil for an hour or so first, then remove foil and continue baking until pastry is done.

    samosa pie in a dish with a slice missing

    Uh oh, I think Theo’s going to baby-bomb another blog post…

    Samosa Pie

    This exceptionally delicious recipe is a giant samosa to share, with a spiced potato-chicken filling under a crispy crust (with shortcut pastry option).
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Course: Dinner
    Cuisine: Indian
    Servings: 4
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • 3 tbsp ghee or butter
    • 1 medium onion finely chopped
    • 1 jalapeño pepper finely chopped
    • 3 cloves garlic minced
    • 1 lb ground chicken or turkey
    • 2 tbsp garam masala or curry powder
    • 1/2 tsp turmeric
    • salt
    • 1 1/2 lbs potato about 2 medium russets, diced
    • 1 cup water
    • 1 cup green peas frozen or fresh
    • 1/2 cup minced fresh cilantro
    • 1 sheet of puff pastry thawed (1/2 a 17-oz package) OR homemade single pie crust recipe

    Instructions

    • 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.
    Tried this recipe?tag @foodess

    This crazy good Samosa Pie Recipe is packed with all the goodness of samosas, reimagined! with a spiced potato-chicken filling under a crispy crust is great for an easy, flavourful dinner that can be made in advance. Try it this weekend!

    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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    eva bubb
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    eva bubb

    omg this is an AMAZING idea! Can’t wait to make this. I’ve never commented on food blogs before but lady, you might’ve just changed my life.
    and also thanks for mentioning the Punjabi market, im visiting Vancouver soon so thats going to be a must-visit.

    eva bubb
    Guest
    eva bubb

    omg this is an AMAZING idea! Can’t wait to make this. I’ve never commented on food blogs before but lady, you might’ve just changed my life.
    and also thanks for mentioning the Punjabi market, im visiting Vancouver soon so thats going to be a must-visit.

    eva bubb
    Guest
    eva bubb

    omg this is an AMAZING idea! Can’t wait to make this. I’ve never commented on food blogs before but lady, you might’ve just changed my life.
    and also thanks for mentioning the Punjabi market, im visiting Vancouver soon so thats going to be a must-visit.

    eva bubb
    Guest
    eva bubb

    omg this is an AMAZING idea! Can’t wait to make this. I’ve never commented on food blogs before but lady, you might’ve just changed my life.
    and also thanks for mentioning the Punjabi market, im visiting Vancouver soon so thats going to be a must-visit.

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