This exceptionally delicious recipe is a giant samosa to share, with a spiced potato-chicken filling under a crispy crust (with shortcut pastry option).
I luuuurve samosas. The kind we get around here are mostly vegetarian – 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. Like these incredible homemade potato samosas.
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 (try my easy homemade pie crust recipe or just use puff pastry) to have a bit of buttery flavour and textural contrast with every forkful.
You can alternatively use this recipe to finish leftover mashed potatoes (see: the best mashed potatoes recipe you’ll ever try) and skip boiling freshy potatoes.
You can make your own mango chutney to serve alongside it, or buy a bottle (psst. if you love Indian mango recipes, you should make this Mango Kulfi for dessert). 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 my easy homemade pie crust 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.
If you adore samosas as much as I do, you must also try these to-die-for Chicken Samosas. And while we’re boarding the Indian comfort train, you haven’t lived if you haven’t tried this viral Butter Naan recipe, these insanely delicious and arguably best Butter Chicken and Butter Paneer recipe, or my off-the-hook tasty Chicken Korma. Ok, I’d be doing you dirty if I also didn’t point out my Lamb Vindaloo or Vindaloo Pork Curry as well. Enjoy, friends!
Other Must-Try Savory pies:
And don’t miss my Easy Pie Crust Recipe By Hand and Samosa Dough Recipe.
Samosa Pie
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
- ½ tsp turmeric
- salt
- 1 ½ lbs potato about 2 medium russets, diced
- 1 cup water
- 1 cup green peas frozen or fresh
- ½ 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Way too much Garam Masala for my taste. Just made it with ground chicken. Any ideas on how I can cut the flavour a bit? More potatoes?
Hi Jennifer, some garam masala brands are heavier on certain spices (like cinnamon) than others. You could for sure cut the flavour with more potatoes and use less next time. Maybe try North American-style curry powder instead? It’s yellow not brown and tastes lighter on the spice profile.
To make this vegetarian, would you recommend simply omitting the meat or omit and increase the pea and potato amounts? Thank you! I can hardly wait to make this!
Hi Elizabeth, leave the pea amount the same but I’ve heard from many readers that they swap in potato for the quantity of meat and it’s delicious!
I love this recipe for its simplicity, flavor, and because it allows me to enjoy a restaurant favorite in a healthier way. I make it with sweet potato and a can of chickpeas in lieu of the meat and it still tastes great.