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Vegan Samosa Pie
5 from 72 votes

Vegan Samosa Pie

This Vegan Samosa Pie features a spiced potato filling cooked with cumin, coriander, turmeric, green chili, and herbs, encased in a flaky vegan puff pastry. The potatoes are infused with warm spices and fresh mint and cilantro, creating layers of flavor reminiscent of traditional samosas. The filling has a balanced texture and is complemented by the crisp, buttery vegan pastry, making it a satisfying savory pie.

Prep Time
10 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 9
Calories: 270 kcal
Course: Main Course
Cuisine: Indian, American

Ingredients

For the samosa potatoes
  • 1 teaspoon neutral cooking oil generic cooking oil
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon coriander seeds
  • ¼ cup onion red, chopped
  • 2 tablespoons cashews
  • ½ green chili such as Serrano finely chopped
  • ¾ teaspoon Turmeric ground
  • ½ teaspoon cumin ground
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper adjust amount for taste
  • 2 teaspoon ginger minced
  • ½ teaspoon garlic powder
  • 2 cups potato loaded cups, cubed, 3/4 inch
  • ½ teaspoon salt
  • ½ teaspoon chaat masala or dried mango powder (amchoor), or add more lemon later
  • 1/3 cup of water
  • ¼ cup peas fresh or thawed frozen
  • 2 tablespoons cilantro chopped
  • 2 tablespoons mint chopped, fresh
  • 1 teaspoon lemon juice
For the pastry
  • vegan puff pastry sheet 9x9 inch, one sheet
  • baby greens optional, choice of variety

Instructions

    Cup of Yum
  1. Make the samosa potatoes in the instant pot: Start the instant pot on sauté setting then add oil. (See recipe notes below recipe for stove top instructions)
  2. Once oil is hot, add in the cumin seeds, coriander seeds and cook for about 30 seconds. You can also crush the seeds if you don’t like the whole coriander seeds in your mouth.
  3. Once the seeds significantly darken in color, add in the onion, green chili, cashews and a good pinch of salt and mix in. Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander, ginger, garlic powder and chaat masala and mix in. then add potatoes, salt, water and give it a good mix to pick up any stuck bits.
  4. Select the cancel setting. Lock the lid into place, set pressure knob to sealing,  and select pressure cook on manual setting at high pressure and set the cook time to 5 minutes, 6 minutes if the potato cubes are larger
  5. Once the cooking cycle is done, let the pressure release naturally for 5 minutes then  carefully set the pressure release knob from sealing to venting to release any remaining pressure. Open the lid then mash some of the potatoes, then add the peas, cilantro, mint and lemon juice and mix really well.
  6. Taste and adjust salt and heat and flavor then remove the pot from instant pot to keep potatoes from continuing to cook because the plate continues to stay hot. Let them cool for 10 mins
  7. Make the pie: Thaw the puff pastry sheet on a counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20 ish minutes it takes the potatoes to get done.
  8. Using a little bit of flour, roll it out on parchment, to at least double the size. Transfer to a baking sheet. Then spread the potato mixture onto the one half of the puff pastry sheet and spread well. Keep a ½ inch of border around the potatoes so that it can stick puff pastry edges.
  9. Top it with some greens of choice, you can also add a drizzle of chutneys of choice here and then fold over. Brush a little bit of water between the sheets, then press to seal with a fork.
  10. Snip a few vents on top of the puff pastry sheet and put it in the oven at 400F (205C) for 18-22 minutes, depends on your oven and the pan.
  11. Once the puff pastry is nicely golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutneys of choice,Such as tamarind date chutney, mango chutney or other dips such as barbecue sauce
  12. Store refrigerated for upto 4 days and freeze of upto a month.

Notes

  • The potato filling is naturally gluten-free; use a gluten-free pie crust to make the entire pie gluten-free.
  • Omit cashews to make the pie nut-free without affecting the filling's flavor significantly.
  • For stovetop preparation, cook spices and aromatics then add boiled potatoes and peas, cook until flavors meld.
  • Chill puff pastry sheets before assembly if your kitchen is warm to prevent sticking and ensure easier handling.

Nutrition Information

Calories 270kcal (14%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 5g (25%) Sodium 250mg (10%) Potassium 77mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 87IU (2%) Vitamin C 3mg (3%) Calcium 13mg (1%) Iron 2mg (11%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 270

% Daily Value*

Calories 270kcal 14%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 5g 25%
Sodium 250mg 10%
Potassium 77mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 87IU 2%
Vitamin C 3mg 3%
Calcium 13mg 1%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.