Recipe

Samosa Pie Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 1 year, 8 months ago 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, wrap... More Prep:45m Cook:60m Servings:10	Jo_jo_ba
	spicy curry veggie potatoey indian flakey saucey zippy international warming sweet smokey oniony peasy

Does this look good? Yeah! / Nope

Fans

ambus

alexander_

berry

c2max

cholena

dee

Ingredients

1 ½ cups flour

1 cup whole wheat flour

¾ cup shortening

½ cup ice water mixed with 2 tbsp vinegar

1 tablespoon olive oil

2 cups onions, chopped

6 cups cooked, unpeeled potatoes, cubed into about ½” pieces

2 cups cooked, unpeeled sweet potatoes, cubed into about ½” pieces

2 cups cooked rutabaga, cubed into about ½” pieces

2 tablespoons fresh grated ginger

6 garlic cloves, minced

1 1/2 tablespoons ground cumin

1 tablespoon ground coriander

1 ½ tablespoons curry powder

2 teaspoons turmeric

pepper, to taste

1 tablespoon crushed red pepper flakes

½ cup fresh lemon juice

1 cup frozen peas

Directions

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.

Recent Gawkers

scouseus

peterpum

magmil59

hereafte

frinhe

monmon

vigi

hhamilt

veggienu

il_dakto

suzieque

sheffiel

Not quite what you're looking for? See more Main Dish / Dinner Pies

Or see more just like this

Comments

jo_jo_ba 1 year, 8 months ago said:
Amount Per Serving
Calories: 396.5
Total Fat: 17.5 g
Cholesterol: 8.6 mg
Sodium: 33.1 mg
Total Carbs: 54.1 g
Dietary Fiber: 6.7 g
Protein: 7.5 g

berry 1 year, 8 months ago said:
Mmmmmmmmm......... delicious and different!

dee 1 year, 8 months ago said:
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 way you posted it though. I gotta get me a spring form pan right away :-)

jo_jo_ba 1 year, 8 months ago said:
I always use a bit of acid in my pie dough for the flake factor, it's something my mom always did and I just kept doing for no reason lol. I'm sure plain water's fine.

atariq123 1 year, 8 months ago said:
Sounds yummy! Will have to try this one. Thanks for sharing!

c2max 1 year, 8 months ago said:
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?

jo_jo_ba 1 year, 8 months ago said:
It's like a slightly firmer style of mashed potatoes, mixed in with all the other vegetable textures. I found the pic online, there's no way I can take anything that darling LOL, but the recipe's all mine. Hope you enjoy it!

ambus 1 year, 8 months ago said:
Wow...AMAZING.Thanks for posting Jojoba.