When it comes to the popularity of Indian food, samosas always compete with chicken tikka masala. Most Indian food lovers will invariably associate their favorite Indian food with these two dishes. We don’t blame them for loving samosas so much. We are definitely part of the gang too.
However, making samosas at home is a bit time-consuming. Here is our easy take on samosas. Our samosas may not look like samosas, but they sure taste like them. These melt-in-mouth samosa pot-pies made with store-bought puff pastry are a must-try at home.
Veggie lovers will enjoy the recipe since we added cauliflower and peas to the traditional potato stuffing of samosas. Once you make the samosa stuffing, the rest of the recipe is simply assembling and baking the pies. The spicy vegetables hidden under the flaky and buttery pastry is the perfect combination. Impress your guests with this delicious one pot meal. Add a salad as a side and you’re all set for lunch or dinner.
Samosa Pot Pie
Ingredients
Pie Filling
- 3 tbsp olive oil
- 1 tsp cumin seeds
- ½ cup cauliflower cut into 1-in pieces
- ½ tsp turmeric powder
- 1 tsp crushed red chili pepper
- ½ cup frozen peas thawed
- 1 large Russet potato boiled, peeled and diced into 1-in cubes
- 1 tsp garam masala (Indian spice blend)
- 1 tsp dry mango powder/amchur (optional) OR 1 tbsp lemon juice
- ½ cup cilantro chopped
- salt to taste
Assembly
- 1 sheet frozen puff pastry store-bought
- 1 egg lightly beaten, mixed with 1 tbsp of water
Instructions
- In a heavy bottom pan, heat oil on medium high heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
- Add the cauliflower, turmeric, and crushed chili pepper and sauté it for 3- 4 minutes on medium heat.
- Add the peas and potatoes along with the garam masala, amchur, and salt and mix well until all the vegetables are coated with the spices. Reduce the heat to low, cover the pot, and let the vegetables cook for 10 minutes. Add the lemon juice if not using amchur and mix well. Turn the heat off and add cilantro and mix.
- Preheat the oven to 400 F. Follow the instructions on the puff pastry package to thaw the pastry dough. Meanwhile fill four 6-oz ramekins with the vegetable filling. Each ramekin should hold about 1 cup of filling. It may seem overstuffed but you want the right filling-to-pastry ratio for the pot pie.
- Cut the pastry sheet into four squares and place them over the filled ramekins. Make a cross with a knife on the top of the pastry to let the steam out while the pies bake. Brush the pastry with the beaten egg.
- Bake the pot pies for 20 to 25 minutes or until the pastry is golden brown and puffed up.
- Serve warm. To reheat, place the pies in the oven at 300 F for about 10-15 minutes.
