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Vegetable Samosa Pie

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 200 °C (400 °F). Lightly grease a 9″ pie dish.
  2. Heat oil in a pan over medium heat. Add cumin and mustard seeds; cook until they crackle.
  3. Add onion and sauté until translucent, about 5 minutes.
  4. Stir in garlic and ginger; cook 1–2 minutes until fragrant.
  5. Add diced potatoes, turmeric, coriander, garam masala, chili powder, and salt. Stir to coat and cook for 5 minutes.
  6. Add peas and ¼ cup water. Cover and simmer until potatoes are just tender, about 8–10 minutes.
  7. Remove lid and cook off excess water. Stir in cilantro and set filling aside to cool slightly.
  8. Roll out puff pastry to fit and drape into the pie dish, allowing excess to hang over the edge.
  9. Fill with the potato-pea mixture, spreading evenly.
  10. Fold pastry edges over the filling. Brush top and edges with beaten egg.
  11. Bake for 25–30 minutes or until pastry is puffed and golden brown.
  12. 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

Find it online: https://ukfinda.com/vegetable-samosa-pie/