Samosa Pie

AuthorAngela
RatingDifficultyIntermediate

Why I love this pie: The silken tofu and spices wrap around all the vegetables creating a moist, soft samosa filling bursting with flavor inside a flaky pastry. I especially love the warmth and piquancy of the Deggi Mirch chili powder.

Serve this pie topped with tangy Carrot Tahini Sauce and a side of Mango Chutney for an unbeatable, family-style dinner.

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Samosa Pie
Yields6 Servings
Prep Time40 minsCook Time45 minsTotal Time1 hr 25 mins
 1 double pie crust
 2 medium potatoes (about 400 grams)
 2 medium carrots (about 200 grams)
 1 small onion (about 200 grams)
 1 bell pepper (red, yellow or orange)
 1 cup chickpeas (about 1/2 a can)
Sauce:
 12 oz carton of silken tofu
 1 tsp garam masala
 ½ tsp turmeric
 ½ -2 tsp Deggi Mirch (Indian chili powder)*
 1 tsp cumin seeds
 2 tsp coriander seeds
 salt, to taste
Prepare the Filling:
1

Make the dough of a double crust pie. Set it in the fridge to chill while preparing the vegetables.

2

Peel and dice the potatoes and carrots into cubes a bit smaller than 1/2 inch .

3

Bring a pot of water to boil. Add 1 teaspoon of salt. Add the potatoes and carrots then cook until soft enough to eat but firm enough to hold their shape.

4

Dice the onion and bell pepper.

5

Saute the onion and bell pepper until they begin to brown around the edges. You can use a bit of oil or water to prevent sticking.

6

Combine all the cooked vegetables and the chick peas.

Make the Sauce:
7

Add the silken tofu and spices to a blender or food processor. Blend until smooth.

8

*Deggi Mirch is a dried, ground Indian chili. I order it online. Use 1/2 a teaspoon for a mild pie and 2 teaspoons for a spicy pie. Chili powder can be substituted.

Construct the Pie:
9

Roll out the bottom pie crust and lay it in the pie tin. Mix the sauce with the vegetables and add the filling to the pie. Roll out the top crust, cover the pie and crimp the edges.

10

Bake at 375 degrees for 45 minutes or until golden brown.

Other Variations:
11

Try different combinations of vegetables. Keep the onion, potato and chickpeas, but swap out the carrots and bell pepper for other vegetables. Mushrooms, eggplant, peas and cauliflower all taste great.

Ingredients

 1 double pie crust
 2 medium potatoes (about 400 grams)
 2 medium carrots (about 200 grams)
 1 small onion (about 200 grams)
 1 bell pepper (red, yellow or orange)
 1 cup chickpeas (about 1/2 a can)
Sauce:
 12 oz carton of silken tofu
 1 tsp garam masala
 ½ tsp turmeric
 ½ -2 tsp Deggi Mirch (Indian chili powder)*
 1 tsp cumin seeds
 2 tsp coriander seeds
 salt, to taste

Directions

Prepare the Filling:
1

Make the dough of a double crust pie. Set it in the fridge to chill while preparing the vegetables.

2

Peel and dice the potatoes and carrots into cubes a bit smaller than 1/2 inch .

3

Bring a pot of water to boil. Add 1 teaspoon of salt. Add the potatoes and carrots then cook until soft enough to eat but firm enough to hold their shape.

4

Dice the onion and bell pepper.

5

Saute the onion and bell pepper until they begin to brown around the edges. You can use a bit of oil or water to prevent sticking.

6

Combine all the cooked vegetables and the chick peas.

Make the Sauce:
7

Add the silken tofu and spices to a blender or food processor. Blend until smooth.

8

*Deggi Mirch is a dried, ground Indian chili. I order it online. Use 1/2 a teaspoon for a mild pie and 2 teaspoons for a spicy pie. Chili powder can be substituted.

Construct the Pie:
9

Roll out the bottom pie crust and lay it in the pie tin. Mix the sauce with the vegetables and add the filling to the pie. Roll out the top crust, cover the pie and crimp the edges.

10

Bake at 375 degrees for 45 minutes or until golden brown.

Other Variations:
11

Try different combinations of vegetables. Keep the onion, potato and chickpeas, but swap out the carrots and bell pepper for other vegetables. Mushrooms, eggplant, peas and cauliflower all taste great.

Samosa Pie

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