Samosa Pie
From jo_jo_ba 16 years ago
- 60 minutes to make
- Serves 10
Eggchef had mentioned a craving for samosas a while back, and I figured, why not a big one, instead of the bite-sized? So, here’s what emerged: all the flavour of samosas including the healthiness of the vegetables and the spices of the curry, wrapped in a delectable, flaky pastry crust. Read more You will need a 10 inch spring-form pan for this recipe, which is fully vegan and a lot lower in fat than the deep-fried bites, and as a bonus it only gets better as it sits! Actually, it’s best made a day ahead and then reheated at 350F for 40-45 minutes. See less
Ingredients
- 1 ½ cups flour shopping list
- 1 cup whole wheat flour shopping list
- ¾ cup shortening shopping list
- ½ cup ice water mixed with 2 tbsp vinegar shopping list
- 1 tablespoon olive oil shopping list
- 2 cups onions, chopped shopping list
- 6 cups cooked, unpeeled potatoes, cubed into about ½” pieces shopping list
- 2 cups cooked, unpeeled sweet potatoes, cubed into about ½” pieces shopping list
- 2 cups cooked rutabaga, cubed into about ½” pieces shopping list
- 2 tablespoons fresh grated ginger shopping list
- 6 garlic cloves, minced shopping list
- 1 1/2 tablespoons ground cumin shopping list
- 1 tablespoon ground coriander shopping list
- 1 ½ tablespoons curry powder shopping list
- 2 teaspoons turmeric shopping list
- pepper, to taste shopping list
- 1 tablespoon crushed red pepper flakes shopping list
- ½ cup fresh lemon juice shopping list
- 1 cup frozen peas shopping list
How to make it
- Mix the flours in a large bowl.
- Cut in shortening with a pastry blender or fork until a mealy texture forms.
- Add cold, acidulated water a little at a time until a workable dough forms. Wrap in plastic and refrigerate for a minimum of one hour.
- Preheat oven to 37F.
- In a large pan, heat the oil over medium and add the onions. Sauté until onions are translucent and beginning to colour, about 10 minutes.
- Add the potatoes, sweet potatoes, rutabaga, ginger and garlic, and sauté 6-7 minutes more.
- Add the spices and stir until fragrant and well blended with the potato mixture.
- Add the lemon juice and peas, stirring well. Remove from heat.
- Leave about a third of the dough for the top crust wrapped in the refrigerator. Roll out remaining dough to about 1/8” thick.
- Line the spring-form pan with the dough, allowing ½” overhang on the edges.
- Pour in the filling, pressing down to fill crust.
- Roll out the reserved dough and place over the pan. Crimp edges together, sealing well, and poke 4-5 holes in the top for ventilation.
- Bake in oven for about 1 hour, until golden and heated through.
The Rating
Reviewed by 7 people-
Mmmmmmmmm......... delicious and different!
berry
in Myrtle Beach loved it
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This sounds just so wonderful. I will have to try it. One question... why the acidulated water in the pastry? What will it do? Or how will it be different if plain water is used? I am just curious, and have no idea about this. I will try it just the ...more
dee
in Tampa loved it
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Now that's a load o'vegetables!! How fun to make it into a timbale - or as I now name it: Mondo-Mama Samosa BTW, your picture of it is really beautiful.
Could you describe texture for me? Any juiciness or is it more like mashed 'taters...more
c2max
in Bville loved it
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