Indian Samosa Pie
This delicious Indian samosa pie is a comfort food casserole. Serve it along with your favorite Indian dishes.
Servings Prep Time
8 servings 10minutes
Cook Time
Servings Prep Time
8 servings 10minutes
Cook Time
For the crust:
For the filling:
To make the dough:
  1. Preheat the oven to 375° F.
  2. Whisk together the flour(s) and salt.
  3. 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.
  4. Shape the dough into a ball, cover with a damp towel and set aside.
To make the filling:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the broth and scrape the bottom of the pan. Add the peas and combine all of the pan ingredients.
  6. 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.
To assemble the pie:
  1. Spread the filling evenly into a 9-inch by 9-inch square casserole dish, smoothing the top.
  2. 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.
  3. 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.
  4. Brush the top of the crust and the edges lightly with plant based milk or melted vegan butter.
  5. 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.
  6. 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.
  7. To serve later, let cool completely then refrigerate. Heat individual slices in the microwave for 1 to 2 minutes, rotating each piece halfway through.
Recipe Notes

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