Ingredients for Vegetable Samosa Pie
- 1 lb new potatoes
- 1 lb sweet potatoes
- 1 large onion, chopped
- Sunflower Oil
- Cumin Seed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- A few drops hot pepper sauce (to taste)
- Garlic Cloves
- Mild Green Chili
- Fresh Ginger
- 1 cup frozen peas
- 1/4 cup chopped fresh coriander
- 1 tbsp lemon juice
- Eggs
- 4 tbsp butter
- One package phyllo pastry
- 1 tbsp sesame seeds
- Salt to taste
- 1/4 cup water
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How to Make Vegetable Samosa Pie
- Boil 1 lb new potatoes for 2-3 minutes. Add 1 lb sweet potatoes and continue cooking until tender (about 10-15 minutes total). Drain and let cool.
- Heat 2 tbsp vegetable oil in a large frying pan over medium heat. Add 1 large onion, chopped, and cook for 5 minutes until softened and lightly browned.
- Stir in 1 tsp cumin seeds, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and a few drops of hot pepper sauce (adjust to taste).
- Add 2 cloves garlic, minced; 2-3 green chilies, finely chopped; and 1 inch ginger, grated. Stir well.
- Add 1 cup frozen peas and 1/4 cup water. Simmer for 5 minutes.
- Add the cooled potatoes, crushing them slightly as you mix. Stir in 1/4 cup chopped fresh coriander and 1 tbsp lemon juice. Season with salt to taste.
- Remove from heat and let cool slightly. Stir in 2 large eggs, beaten (reserve 1 tbsp for brushing).
- Preheat oven to 190°C (375°F/Gas Mark 5).
- Melt 4 tbsp butter. Mix in 1/2 tbsp vegetable oil.
- Brush a 9-inch deep-sided loose-bottomed tin with some of the butter/oil mixture.
- Line the tin with phyllo pastry sheets, brushing each sheet with the butter mixture and arranging them at different angles to create a leak-proof shell. Reserve enough pastry for the top.
- Spoon the samosa filling into the pastry shell, packing it down evenly.
- Cover with the remaining phyllo pastry, sealing the edges tightly.
- Brush the top with the remaining butter mixture and reserved beaten egg. Sprinkle with 1 tbsp sesame seeds.
- Bake for 40-50 minutes, or until golden brown.
- Let cool slightly in the tin before serving. Serve with cucumber raita, mango chutney, and a fresh salad (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
18g
Fat
25g
Carbs
14g
