Vegetable Samosa Pie
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Cool filling
30 mins
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Servings
6 - 8 people
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Calories
385 kcal
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Course
Main Course
Vegetable Samosa Pie
Description
The recipe starts with boiling potatoes until very soft, then mashing them. The filling preparation involves frying whole spices—black mustard seeds, cumin, fennel seeds—and fresh curry leaves in vegetable oil to release aromas. Garlic, ginger, and onions are added and cooked until golden. Tomato paste and chopped tomatoes provide body, followed by curry powder, turmeric, and chili powder for warm spice notes. Chopped zucchini, carrot, and cauliflower are simmered with water, salt, and pepper until tender and the liquid reduces slightly. Frozen green peas are stirred in last.
The cooked vegetable filling is combined with the mashed potatoes and fitted into a puff pastry-lined pie dish, topped with another puff pastry sheet, and brushed with egg wash for a golden finish. The pie bakes until the pastry is cooked through, creating a contrast of crispy crust and savory vegetable filling with hints of mustard and curry spices.
Typically served with plain yogurt and fresh coriander leaves, this substantial pie can be enjoyed as a main dish. Notes advise on spice substitutions and pastry types, storage recommendations, and methods to retain crust crispiness when reheating.
Ingredients
- 700g / 1.4lb potato , cut into 2cm / 4/5" pieces
Filling:
- 3 tbsp vegetable oil
- 1.5 tsp black mustard seeds (Note 1)
- 1 tsp cumin seeds (Note 2)
- 1 tsp fennel seeds (Note 2)
- 15 curry leaves , fresh (Note 3)
- 1 tbsp garlic , finely grated
- 1 tbsp ginger , finely grated
- 1 onion , finely chopped (brown, white, yellow)
- 1/2 tsp turmeric powder
- 2 tsp curry powder (Note 4)
- 1/2 tsp chilli powder , adjust spiciness to taste ((pure ground, not US Chili Spice Mi, sub cayenne)
- 1 tbsp tomato paste
- 1 tomato chopped into 1.5cm / 1/2" pieces
- 1 zucchini chopped into 1.5cm / 1/2" pieces
- 1 carrot chopped into 1.5cm / 1/2" pieces
- 1/2 cauliflower small), cut/broken into small florets (~ 3 cups
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups water
- 1 cup green peas frozen
Puff pastry crust:
- 2 puff pastry Note 5, sheets
- 1 egg , lightly whisked
Serving:
- PLAIN yogurt
- Coriander leaves option (decorative only, pictured, aka cilantro leaves
* Asterisk-marked - can be substituted with any vegetables that can be cooked. Use 8 cups total.
Instructions
MASHED POTATO:
- Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.
- Drain, mash and set aside.
FILLING:
- Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds - careful, they might pop!
- Curry leaves: Then add curry leaves and stir for 15 seconds.
- Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.
- Tomato: Add tomato paste and tomato, cook for 30 seconds.
- Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.
- Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.
- Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it's simmer gently).
- Cook & reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.
- Add mash: Remove from stove. Add peas and potato, mix through well.
- Taste: Taste and add more salt and pepper if needed.
- Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).
ASSEMBLY & BAKING:
- Preheat oven to 180°C/350°F (all oven types).
- Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don't blind bake here - see Note 5)
- Fill with Filling - slightly mounded is fine.
- Fold in the corners of the puff pastry sheet.
- Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).
- Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!
- Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).
- Bake 50 to 60 minutes, until the top is very deep golden and flaky.
- Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!
Notes
- Black mustard seeds are essential for authentic flavor and can be found at Indian grocery stores or in some supermarket Indian sections.
- Substitute cumin and fennel seeds with their powdered forms, added along with the curry powder.
- If fresh curry leaves are unavailable, use dried curry leaves or add garam masala to compensate.
- Puff pastry can be replaced with pie or shortcrust pastry; filo is also an option if layered with butter.
- The base doesn't require blind baking; despite moisture, the long bake cooks the pastry through though it may not be crispy beneath.
- Leftovers keep 4–5 days refrigerated; to reheat and retain crust crispiness, cover the filling with foil and bake at 180°C (350°F) for 10–15 minutes.
- Assembled pies can be stored in the fridge 2 days or frozen 3 months; thaw before baking and add extra baking time if baking from frozen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385cal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Sodium | 533mg | 22% |
| Potassium | 880mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 2304IU | 46% |
| Vitamin C | 115mg | 128% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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