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.
Make the dough of a double crust pie. Set it in the fridge to chill while preparing the vegetables.
Peel and dice the potatoes and carrots into cubes a bit smaller than 1/2 inch .
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.
Dice the onion and bell pepper.
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.
Combine all the cooked vegetables and the chick peas.
Add the silken tofu and spices to a blender or food processor. Blend until smooth.
*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.
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.
Bake at 375 degrees for 45 minutes or until golden brown.
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
Directions
Make the dough of a double crust pie. Set it in the fridge to chill while preparing the vegetables.
Peel and dice the potatoes and carrots into cubes a bit smaller than 1/2 inch .
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.
Dice the onion and bell pepper.
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.
Combine all the cooked vegetables and the chick peas.
Add the silken tofu and spices to a blender or food processor. Blend until smooth.
*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.
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.
Bake at 375 degrees for 45 minutes or until golden brown.
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.