Vegetable Samosa Pie
"I love samosas. This pie gives you all the flavour without the fiddle of making individual samosas. It's great hot or cold too. This is my version of recipe from a Sainsbury's magazine that I've been hoarding since May 2002! I've reduced the amounts of oil and butter and simplified the method of working. The list of ingredients looks long, but that's due to the number of spices in this recipe."
- Ready In:
- 1hr 20mins
- Ingredients:
- 21
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 18 ounces new potatoes, scrubbed and cut into small chunks
- 12 ounces sweet potatoes, peeled and cut into small chunks
- 1 large onion, peeled and finely chopped
- 2 1⁄2 tablespoons sunflower oil
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- hot pepper sauce (a few drops, to taste)
- 2 garlic cloves, minced
- 1 mild green chili, deseeded and finely chopped
- 1 inch piece fresh ginger, peeled and grated
- 5 ounces peas (fresh or frozen)
- 4 tablespoons fresh coriander, leaf roughly chopped
- 2 tablespoons lemon juice
- 2 eggs, lightly beaten
- 2 ounces butter
- 1 (270 g) package phyllo pastry
- 1 teaspoon sesame seeds
- salt (to taste)
- 3 tablespoons water
directions
- Cook the new potatoes in boiling water for 2-3 minutes, add the sweet potatoes and continue cooking until just tender (about 5 minutes); drain and leave to cool.
- Heat 2 tbsp oil in a large frying pan and fry the onion over a medium heat for about 5 minutes until they start to brown; add the cumin seeds, ground cumin, ground coriander, turmeric and drops of hot pepper sauce; stir well then mix in the garlic, chilies and ginger.
- Add the peas and water to the pan and simmer for 5 minutes; add the new and sweet potatoes, crushing them slightly as you mix them in; stir in the fresh coriander and lemon juice, check seasoning and add salt if required.
- Remove pan from the heat, leave to cool slightly then mix in all but 1 tbsp of beaten egg.
- Preheat the oven to 190°C/375°F/gas mark 5; melt the butter and mix in the remaining 1/2 tbsp of oil; brush a 9inch deep sided loose-bottomed tin with a little of the butter/oil mixture.
- Reserving enough phyllo pastry to cover the top of the pie when filled, line the bottom and sides of the tin with sheets of phyllo pastry, brushing each one with the butter mixture and arranging them at different angles across the base of the tin to create a leak proof shell; spoon in the samosa filling, packing it down evenly; cover the pie with remaining phyllo, sealing over all edges of the phyllo shell.
- Brush the top of the pie with any remaining butter mixture and beaten egg, sprinkle over the sesame seeds; bake for 40-50 minutes until well browned.
- Allow the pie to cool slightly in its tin before serving. This is good served with cucumber raita, mango chutney and salad.
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Reviews
-
This is a fantastic recipe. Even my 13 y.o. son had seconds! I followed the recipe as written, with the exception of adding in some shredded summer squash from our garden (just because it's that time of yr) and served w/ our home-canned peach chutney. A definite keeper! -
This is a wonderful, filling vegetarian dish! It had just the right amount of spice, and it was great to have the taste of Samosas without the work! We thoroughly enjoyed it, and I will be making this one again. Thanks for posting a great recipe!
RECIPE SUBMITTED BY
Mrs B
Worcester Park, Surrey
I live with my husband and 2 cats in Worcester Park; a quiet typical 1930s suburb (which no one has ever heard of!) about 12 miles South West of London.
I'm a fair weather gardener and as my husband is a vegetarian I grow a few easy vegetables, such as tomatoes and peppers, mainly in containers. My husband loves growing flowers, the brighter the better, and we have a pretty garden as a result. Our cats, Araminta and Purrl, like it too!
I do a lot of cooking and try to keep our diet as healthy and varied as possible. Although I work full time, I use very little in the way of pre-prepared foods. This is partly because of the limited choice of vegetarian meals, which I think are overpriced anyway; but mainly because I like to know what goes in my food!
I love using the Internet for all the great ideas it gives me. Last year I participated in the Zaar World Tour (under my previous public name Caroline Blakey), which was great. Mr B and I tried lots of new foods and discovered new favourite meals. Researching recipes for the Tour was really interesting, however as I didn't have time to try them all, some were posted untested. I'm still working my way very slowly through them. To make matters worse I keep seeing other recipes I want to save and have also participated in Zaar world Tour II. So many recipes, so little time to make them!
<img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif">
My 'rules' for posting recipes are a) if I wouldn't make a particular recipe, I won't post it and b) if my husband wouldn't eat it, I won't post it. This means that all my recipes are vegetarian friendly.
As you will see from the number of recipes saved in my cookbooks, I particularly enjoy making jams and chutneys; I'd say it was one of my favourite hobbies. We always have a good supply of home preserves; my friends and work colleagues are well supplied too.
If we won the lottery (say £5m, as a good number) we'd like to give up work, move to the country and buy a place with a bit of land. In my dreams this would be a manor house or old vicarage, with a walled garden, an orchard where I could keep hens, a vegetable garden, etc, etc, etc! In my more realistic moments (the £1m win perhaps) I would like to run a B&B, perhaps offering Vegetarian taster weekends. Luckily it costs nothing to dream.......I’d also love more time to read, do embroidery, learn a language, see more of the countryside; and of course play on Zaar.
