Description

This Vegetable Samosa Pie is a delightful fusion of traditional Indian samosa flavors baked into a comforting pie. Featuring a spiced mixture of potatoes, zucchini, carrot, cauliflower, and peas simmered with aromatic spices and curry leaves, this recipe uses puff pastry for a flaky, golden crust. It’s a perfect vegetarian main dish that serves 6 to 8 people, ideal for family meals or gatherings.

Ingredients

Scale

Vegetable Filling

700g / 1.4lb potato, cut into 2cm (4/5″) pieces
3 tbsp vegetable oil
1.5 tsp black mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
15 fresh curry leaves
1 tbsp garlic, finely grated
1 tbsp ginger, finely grated
1 onion, finely chopped (brown, white, or yellow)
1/2 tsp turmeric powder
2 tsp curry powder
1/2 tsp chilli powder (adjust to taste, use pure ground chili or cayenne)
1 tbsp tomato paste
1 tomato, chopped into 1.5cm (1/2″) pieces
1 zucchini, chopped into 1.5cm (1/2″) pieces
1 carrot, chopped into 1.5cm (1/2″) pieces
1/2 small cauliflower, broken into small florets (~3 cups)
1/2 tsp black pepper
1 tsp salt
2 cups water
1 cup frozen green peas

Pie Assembly

2 sheets puff pastry
1 egg, lightly whisked (for egg wash)
Plain yogurt (for serving)
Coriander/cilantro leaves (optional, for garnish)

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Instructions

Prepare the filling: Heat vegetable oil in a large skillet or pan over medium heat. Add black mustard seeds and cumin seeds, allowing them to splutter. Stir in fennel seeds and curry leaves, cooking until fragrant. Add grated garlic, ginger, and chopped onions, sautéing until onions become soft and translucent.
Cook the vegetables and spices: Stir in turmeric powder, curry powder, and chili powder. Mix well to coat the onions and spices. Add tomato paste and chopped tomato, cooking for 2-3 minutes until the tomato softens. Add potatoes, zucchini, carrot, cauliflower florets, salt, and black pepper. Pour in 2 cups of water, cover, and simmer gently for about 45 minutes, stirring occasionally, until the potatoes and vegetables are tender and the mixture thickens.
Add peas and cool the filling: Add frozen green peas and cook for an additional 5 minutes. Remove from heat and allow the filling to cool completely before assembling the pie to prevent soggy pastry.
Preheat the oven: Set the oven to 200°C (390°F) and prepare a baking tray lined with parchment paper or a non-stick baking mat.
Assemble the pie: Roll out one sheet of puff pastry on a clean surface to fit your baking dish or pie pan. Transfer it to the pan and spread the cooled vegetable filling evenly over the base. Cover with the second sheet of puff pastry, trimming any excess edges and sealing the edges by pinching or crimping. Cut small slits on the top pastry to allow steam to escape.
Apply egg wash: Brush the top of the pie generously with the lightly whisked egg to achieve a shiny golden crust once baked.
Bake the pie: Place the pie in the preheated oven and bake for 40-50 minutes, or until the pastry is puffed and golden brown.
Serve: Remove from oven and let the pie rest for 5-10 minutes before slicing. Serve warm with plain yogurt and garnish with fresh coriander/cilantro leaves, if desired.

Notes

You can substitute fresh vegetables with frozen ones if fresh produce is unavailable, but adjust cooking times accordingly.
Adjust chili powder to control the heat level to your preference.
Puff pastry should be kept cold until use to ensure a flaky crust.
Allowing the filling to cool before assembling prevents soggy pastry bottoms.
Use fresh curry leaves for authentic flavor; dried leaves can be used but with less intensity.