Potato and Pea Samosa Pie
Prep time
Cook time
Total time
This Potato and Pea Samosa Pie is basically one giant Indian samosa filled with a potato and pea vegetarian filling and served with a spicy cilantro and mint chutney. It's a great dish to make and serve for lunch or a simple dinner with a mixed green salad.
Serves: 8 to 12 servings
  • 4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons ajwain (carom or caraway) seeds
  • 1 cup (2 sticks) unsalted butter, chilled and diced
  • ΒΌ to ⅓ cup ice cold water
  • 1 pound yellow potatoes, diced
  • 2 tablespoons ghee or canola oil
  • 1 small yellow onion, minced
  • ½ cup frozen peas
  • 2 tablespoons cilantro, chopped
  • 2 teaspoons freshly grated ginger
  • 1 small hot Indian chile, stemmed, seeded and minced (or small Thai chiles)
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon ground coriander
  • 1 teaspoon Garam Masala
  • 1 teaspoon cumin seeds, lightly crushed
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon salt
  • egg wash
  • 3 cups tightly packed cilantro leaves, finely chopped
  • 1 cup fresh Mint leaves
  • ½ cup fresh parsley
  • 3 tablespoon fresh lemon juice
  • 1 to 2 small hot Indian Chiles
  • ¾ cup plain yogurt
  • salt to taste
  1. To make the crust: Mix together the flour, sugar, salt and ajwain (carom or caraway) seeds in a large mixing bowl. Add the cold butter and cut-in with a pastry blender or with your fingers, until it forms coarse crumbs the size of peas. Add the cold water and mix until the dough comes together. Add more water as needed, 1 tablespoon at a time, until desired consistency is reached. Divide into two pieces, form into a disk and wrap tightly in plastic wrap and place in the fridge to chill for at least 1 hour.
  2. Place the potatoes in a medium saucepan and fill with cold water. Bring to a boil and then reduce to a simmer and cook until just barely fork tender, about 10 to 15 minutes. Drain and let cool.
  3. Set a large skillet over moderate heat. Once hot, add the ghee and melt. Stir in the onion and cook until just barely softened. Add the peas, cilantro, ginger, chile and three tablespoons of water. Cook until the peas have warmed through, about 3 minutes. Add the lemon juice, coriander, garam masala, cumin, cayenne, potatoes and salt, and cook, stirring often, until the potatoes are heated through, about 5 minutes. Remove from heat and let cool to room temperature.
  4. To make the chutney, combine the cilantro, mint, parsley, chiles, 3 tablespoons of water and lemon juice in a blender. Blend until smooth. Transfer to a bowl and stir in the yogurt. Give it a taste and adjust seasoning accordingly, adding more salt as needed. Cover with plastic wrap and chill until ready to use.
  5. Preheat oven to 375 degrees F.
  6. Working with one half of dough at a time, transfer to a well-floured work surface and roll out into large circle. Carefully transfer to a 9-inch pie plate. Transfer the cooled filling to the crust, smoothing out as best you can. Roll out the second half of the dough and transfer onto the top. Trim off any excess dough and then seal the edges, crimping all round. Make a few slits in the center and then brush with egg wash. Bake until golden brown all around, about 45 to 50 minutes. Transfer to a wire rack and allow to cool slightly. Cut and serve warm with the chutney. Enjoy!
Recipe by The Candid Appetite at https://www.thecandidappetite.com/potato-and-pea-samosa-pie/