I love samosas and I love pie. Here’s the perfect marriage of the two with all the deliciousness of samosas and none of the fiddling with dough or deep frying.
A samosa pie is an impressive dish to serve up and guaranteed to make your mouth happy. Don’t let the list of ingredients or steps deter you; this is one worthy creation!
2 already-prepared, vegan pie crusts* left out to thaw for about 15-20 minutes.
1-2 Tbsp flour for rolling your dough
1 Tbsp flavorless oil – I use peanut oil
4 medium potatoes, peeled and quartered
1 small onion, diced (1/2 cup)
1 medium carrot, diced (½ cup)
3 cloves garlic, minced
1 cup frozen peas
1 cup of chopped spinach
1 cup of cooked chickpeas (if using canned, drained and rinsed)
1 cup low-sodium vegetable broth
2 tsp. agave nectar or sugar
2 Tbs. unflavoured plant milk (I use almond milk)
1-2 teaspoons coriander seeds (if you hate coriander, use cumin seeds)
1 tsp. curry powder
1 Tbsp garam masala
1 tsp. ground ginger
½ tsp. ground cumin
⅛ tsp. red pepper flakes, optional
In a large pot, boil the potatoes until they are fork tender. That will take about 15 minutes. Drain them and roughly mash them so that they are still quite lumpy.
While the potatoes boil, measure all your spices into a small bowl or cup.
Pre-heat your oven to 375F.
Heat the oil in a large frying pan. Sauté the onion, garlic and carrots until the onion is translucent. Push the onion/carrot mixture to the side of the pan and place the spices in the centre of the pan. Heat the spices until they become fragrant then turn off the heat and mix the spices in with the onion/carrot mixture.
Add this mixture to the mashed potatoes. Stir in the broth, frozen peas, chickpeas, spinach, soy or almond milk and sugar or agave and mix everything well.
Spoon this mixture into an 11” deep dish pie plate.
Using your hands wad the two pie crusts into a dough ball. Dust a rolling pin with flour and working on a floured surface, roll the dough out until you have an 11” disk.
Place this disk onto the samosa pie filling and press down the edges of the pie crust to seal in the pie. Use a knife to cut a few slits in the top of the pie crust to let steam vent.
Wrap the edges of the pie crust in tin foil so they don’t burn. The edges always seem to brown faster than the centre of the pie.
Bake your pie for 30 minutes then remove the foil from around the edge of the crust. Bake another 45 minutes. Let the pie stand for about 10 minutes before serving. Serve with bottled tamarind sauce.
*Vegan pie crusts are quite common and use vegetable oil or vegetable shortening instead of lard.
Here’s an excellent recipe and instructions on making pie crust, if you’re inclined to bake right from scratch. It really isn’t hard at all and only takes a few extra minutes!