VEGETABLE SAMOSA PIE
Recipe video above. Take everything you know about samosas - the curried mashed potato filling, the crispy pastry - put it in giant pie form, add a stack of extra vegetables and voila! Vegetable Samosa Pie! This is a big, vegetarian main course dinner that's something different yet also familiar, and wonderfully versatile - stuff with any veggies you want.Simplify SPICES: I've stayed true to traditional Samosa filling, so there's a fairly lengthy list of spices. It can be drastically simplified - see Notes 1 to 3.SPICINESS: Very mild - just a slight warmth. Dial it up if you want, or omit it!Blind baking / Crispy Base: See Note 5.Those who tried the South Indian Eggplant Curry I shared last week will love the common ingredients in this!
Provided by Nagi
Categories Mains Vegetarian
Number Of Ingredients 25
Steps:
- Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.
- Drain, mash and set aside.
- Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds - careful, they might pop!
- Curry leaves: Then add curry leaves and stir for 15 seconds.
- Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.
- Tomato: Add tomato paste and tomato, cook for 30 seconds.
- Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.
- Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.
- Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it's simmer gently).
- Cook & reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.
- Add mash: Remove from stove. Add peas and potato, mix through well.
- Taste: Taste and add more salt and pepper if needed.
- Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).
- Preheat oven to 180°C/350°F (all oven types).
- Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don't blind bake here - see Note 5)
- Fill with Filling - slightly mounded is fine.
- Fold in the corners of the puff pastry sheet.
- Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).
- Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!
- Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).
- Bake 50 to 60 minutes, until the top is very deep golden and flaky.
- Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!
Nutrition Facts : Calories 385 kcal, Carbohydrate 45 g, Protein 8 g, Fat 20 g, SaturatedFat 9 g, Sodium 533 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving
CURRIED VEGETABLE PIE
A pie to please everyone, a spicy kick makes this vegetable pie a tasty choice
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h20m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat oil in a large pan, then cook the onion, garlic and chilli for 2-3 mins until tender. Stir in the garam masala, turmeric and cumin, then cook for a further 2-3 mins.
- Add carrots, parsnip, cauliflower and courgette to the pan with 300ml/1/2pt water, bring to the boil, then simmer for 5 mins until the vegetables are almost tender. Drain, reserving the cooking liquid, then mix with the peas.
- Melt butter in a small pan, stir in flour, then cook for 1 min. Add reserved vegetable cooking liquid, then cook, stirring, until it forms a thick sauce. Simmer for 3 mins, stirring, then remove from heat and stir in the yogurt, coriander, vegetables and seasoning. Leave to cool.
- Spoon the mixture into a 900ml pie dish. Brush the rim of the dish with water. Roll out pastry and use to cover the pie, pressing firmly on to the rim. Trim edges and press firmly to seal. Make a hole in the centre of the pie to allow steam to escape. Brush with the milk, place on a baking sheet and bake for 25-30 mins.
Nutrition Facts : Calories 405 calories, Fat 36 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
CURRY ROOT VEGETABLE POT PIE
I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.
Provided by twogingers
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
- Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
- Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
- Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
- Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
- Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g
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