Vegetable Samosa Pie is a hearty, golden-baked dish inspired by the classic Indian samosa. Instead of folding individual pastries, this recipe transforms the spiced vegetable filling into a savory pie topped with flaky puff pastry—perfect for sharing and incredibly satisfying.
Why You’ll Love This Recipe
- All the flavor of samosas without the fuss of folding
- Packed with nutritious vegetables and warm spices
- Flaky puff pastry crust adds a delicious, crisp finish
- Great for feeding a crowd or prepping ahead
- Easily customizable with your favorite ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Filling
- Potatoes
- Cauliflower
- Carrots
- Green peas
- Onion
- Garlic
- Ginger
- Tomato paste
- Mustard seeds
- Cumin seeds
- Fennel seeds
- Curry leaves
- Ground turmeric
- Curry powder
- Chili powder
- Salt and pepper
- Water or vegetable stock
Pastry
- Puff pastry sheets
- 1 egg (for egg wash)
Optional Garnish
- Fresh cilantro
- Plain yogurt
Directions
- Boil the potatoes until soft, then mash and set aside.
- In a pan, heat oil and sizzle mustard seeds, cumin seeds, and fennel seeds. Add curry leaves.
- Sauté onion, garlic, and ginger until golden. Stir in tomato paste, turmeric, curry powder, and chili powder.
- Add chopped vegetables and cook with a splash of water or stock until tender.
- Stir in mashed potatoes and peas. Season with salt and pepper. Let the filling cool completely.
- Preheat the oven to 180°C (350°F). Line a pie dish with one puff pastry sheet. Add the filling.
- Top with another puff pastry sheet, seal the edges, and brush with egg wash.
- Cut slits on top and bake for 50–60 minutes until golden brown.
- Cool slightly before slicing. Serve with yogurt and cilantro if desired.
Servings and timing
- Serves: 6–8
- Prep time: 15 minutes
- Cook time: 1 hour 40 minutes (including baking)
- Total time: ~2 hours
Variations
- Use sweet potatoes or spinach for a different veggie profile
- Add chickpeas or lentils for extra protein
- Replace puff pastry with filo pastry for a lighter crust
- Make individual mini pies using ramekins or muffin tins
Storage/reheating
- Refrigerate for up to 3 days in an airtight container
- Freeze whole or sliced for up to 2 months
- Reheat in the oven at 150°C (300°F) until heated through for best texture
FAQs
Can I use filo instead of puff pastry?
Yes, filo pastry creates a lighter, crispier crust—just layer it with a bit of oil or butter.
Is this recipe vegan?
Use a plant-based puff pastry and skip the egg wash to make it vegan-friendly.
What’s the best way to avoid a soggy crust?
Cool the filling before adding it to the pastry and ensure the pie is baked until golden brown.
Can I prepare the filling ahead of time?
Yes, the filling can be made a day in advance and stored in the fridge.
Can I make it spicier?
Absolutely—add fresh chilies or extra chili powder to the filling.
Do I have to use all the spices listed?
Not necessarily—use what you have. Curry powder alone can still give great flavor.
Can I use frozen mixed vegetables?
Yes, just thaw and drain well before adding to the filling.
What can I serve with samosa pie?
It pairs well with yogurt, mango chutney, or a simple salad.
Can I make this gluten-free?
Yes, by using a gluten-free pastry and ensuring other ingredients are gluten-free.
Can I freeze the pie before baking?
Yes, assemble and freeze the unbaked pie. Bake from frozen, adding extra time.
Conclusion
Vegetable Samosa Pie is a crowd-pleasing, no-fuss way to enjoy the flavors of traditional samosas in a comforting, flaky pie format. Perfect for vegetarians and loved by all, it’s a versatile, make-ahead meal that works for weeknights or special occasions. Serve it hot with a dollop of yogurt or chutney and enjoy a modern twist on a classic favorite.
PrintVegetable Samosa Pie
A fun, deconstructed take on traditional samosas—layers of spicy potato-pea mixture tucked under a flaky crust for an easy-to-make Vegetable Samosa Pie that’s satisfying and shareable.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired fusion
- Diet: Vegetarian
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium potatoes, peeled and diced
- 1 cup frozen peas
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric powder
- ½ tsp chili powder (optional)
- Salt, to taste
- 2 tbsp chopped fresh cilantro
- 1 sheet puff pastry (about 250 g), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 200 °C (400 °F). Lightly grease a 9″ pie dish.
- Heat oil in a pan over medium heat. Add cumin and mustard seeds; cook until they crackle.
- Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger; cook 1–2 minutes until fragrant.
- Add diced potatoes, turmeric, coriander, garam masala, chili powder, and salt. Stir to coat and cook for 5 minutes.
- Add peas and ¼ cup water. Cover and simmer until potatoes are just tender, about 8–10 minutes.
- Remove lid and cook off excess water. Stir in cilantro and set filling aside to cool slightly.
- Roll out puff pastry to fit and drape into the pie dish, allowing excess to hang over the edge.
- Fill with the potato-pea mixture, spreading evenly.
- Fold pastry edges over the filling. Brush top and edges with beaten egg.
- Bake for 25–30 minutes or until pastry is puffed and golden brown.
- Let cool 5 minutes before slicing and serving warm.
Notes
- This can be made with homemade shortcrust pastry if preferred for a sturdier base.
- Add cooked lentils or chickpeas for extra protein.
- Serve with yogurt-raita or chutney for dipping.
- Pie reheats well—simply warm in the oven at 180 °C (350 °F) for 10 minutes.
Nutrition
- Serving Size: 1 slice (1/6 pie)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg