If you love Indian samosa filling, you will appreciate this yummy Indian samosa pie. While Indian samosas are the most widely known and loved in the United States, many people don’t realize that samosas come to us from a broad family of cuisines, including recipes from Africa and China, with origins in medieval times or earlier. Samosas are one of those delicious foods with a rich international history.
The filling for this casserole has all the usual suspects: potatoes, carrots, peas, and all the spices you love in Indian food, like curry and cumin. A tiny bit of agave syrup adds sweetness, while onions and garlic add another layer of flavor. Altogether, they add up to a whole lot of deliciousness!
The crust for this pie is made with half wheat flour and half all purpose flour. You can use more or less of each type of flour, or all of one or the other, as long as the total flour amount is 1 cup.
This recipe is adapted from Vegetarian Times.
I have changed the mustard seed in the original recipe to dry mustard, just because I didn’t have mustard seeds available at the time. I’ve included both in the recipe below. The red pepper flakes are optional in this recipe, but if you like a hint of spicy heat, you might want to leave them in! Using that small amount of red pepper flakes, I think the heat level is just right.
If you aren’t familiar with making crusts, it’s important for the ice water to be ice cold when you add it to the dough. To achieve this, just make a measuring cup of ice water, with ice in it. Have it on hand to dip the tablespoons of ice water from, being sure not to get any pieces of ice in the dough. Once you’ve got your crust in place, cut an X in the middle of the crust before placing the pie into the oven. The X vents hot air and steam from the casserole, but it is also your guide for cutting the pie into triangles, rather than wedges, so they resemble samosas! You will be able to cut two triangles from each side of your square samosa pie.
I use unsweetened almond milk for the wash on top of the crust, but you can also use melted vegan butter. Both work equally well, but I think the melted vegan butter browns the crust slightly better, or maybe just quicker.
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| Prep Time | 10 minutes |
| Cook Time | 70 minutes |
| Servings |
servings
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- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil grape seed, sunflower or other neutral oil
- 6 to 10 tablespoons ice water
- 1/2 tablespoon dry mustard or 1 tablespoon mustard seed
- 1 teaspoon curry powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/8 teaspoon red pepper flakes optional
- 5 medium potatoes peeled and cut into chunks
- 1 tablespoon oil for sautéing, any neutral oil such as grape seed or canola
- 1 medium onion diced, 1 cup
- 3 cloves garlic minced
- 1 medium carrot diced, 1/2 cup
- 1 cup vegetable broth,
- 1 cup peas canned (drained) or frozen
- 2 teaspoons agave nectar or sugar
- salt and pepper to taste
- 2 tablespoons plant-based milk
Ingredients
For the crust:
For the filling:
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- Preheat the oven to 375° F.
- Whisk together the flour(s) and salt.
- Stir in the oil until clumps begin to form. Add 6 to 10 tablespoons of ice water, 1 tablespoon at a time, until the dough starts to clump together.
- Shape the dough into a ball, cover with a damp towel and set aside.
- In a small mixing bowl or soup bowl, gently whisk together the dry mustard (or mustard seeds), curry, dry ginger, cumin, and red pepper flakes. Set aside.
- Cook the cut up potatoes in boiling water, in a large soup pot or dutch oven, for about 15 minutes or until tender when pierced with a fork. Drain the cooked potatoes in a colander. Return them to the pot (on a cool burner) and mash, leaving some small chunks.
- Over medium heat, sauté the onion, garlic and carrot in 1 tablespoon of oil for about 5 minutes, or until the carrot is somewhat tender.
- Move the sautéed mixture to one side of the pan and add the curry/cumin spice blend to the other side of the skillet. Toast the spices for 30 seconds.
- Stir in the broth and scrape the bottom of the pan. Add the peas and combine all of the pan ingredients.
- Fold the onion mixture from the skillet into the potato mixture in the pan. Add the agave syrup and blend well. Season with salt and pepper, to taste.
- Spread the filling evenly into a 9-inch by 9-inch square casserole dish, smoothing the top.
- On a floured surface, roll out the dough into an 11-inch square. Move the dough to the casserole dish to cover the filling, smoothing the top of the dough to make sure there are no air pockets under the dough, between it and the filling.
- Trim excess dough from the edges of the crust, then fold over the edges to make a border. Using your fingers, crimp the dough edge at regular intervals. Cut an X in the middle of the crust with a sharp knife.
- Brush the top of the crust and the edges lightly with plant based milk or melted vegan butter.
- Place the casserole dish onto a baking sheet and place the baking sheet on the center rack of the oven. Bake 40 to 50 minutes, or until the crust begins to brown.
- Let stand five minutes before serving. Cut the pie into triangles rather than wedges, making two triangles per side of the casserole dish, and using the X as your guide. Serve with your favorite chutney.
- To serve later, let cool completely then refrigerate. Heat individual slices in the microwave for 1 to 2 minutes, rotating each piece halfway through.
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