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