Vegetable Samosa Pie

Name: Vegetable Samosa Pie
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 700 g / 1.4lb potato (, cut into 2cm / 4/5" pieces); 3 tbsp vegetable oil; 1.5 tsp black mustard seeds ((Note 1)); 1 tsp cumin seeds ((Note 2)); 1 tsp fennel seeds ((Note 2)); 15 curry leaves (, fresh (Note 3)); 1 tbsp garlic (, finely grated); 1 tbsp ginger (, finely grated); 1 onion (, finely chopped (brown, white, yellow)); 1/2 tsp turmeric powder; 2 tsp curry powder ((Note 4)); 1/2 tsp chilli powder (, adjust spiciness to taste ((pure ground, not US Chili Spice Mi, sub 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 cauliflower * ((small), cut/broken into small florets (~ 3 cups)); 1/2 tsp black pepper; 1 tsp salt; 2 cups water; 1 cup frozen green peas *; 2 sheets puff pastry ((Note 5)); 1 egg (, lightly whisked); Plain yogurt; Coriander/cilantro leaves (, option (decorative only, pictured))

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 familia

⏱️ 115 menit 🔪 Persiapan: 15 menit 🔥 Masak: 100 menit 📊 Sulit ⭐ 4.9 (82) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

6 porsi

700 g / 1.4lb potato (, cut into 2cm / 4/5" pieces)
3 tbsp vegetable oil
1.5 tsp black mustard seeds ((Note 1))
1 tsp cumin seeds ((Note 2))
1 tsp fennel seeds ((Note 2))
15 curry leaves (, fresh (Note 3))
1 tbsp garlic (, finely grated)
1 tbsp ginger (, finely grated)
1 onion (, finely chopped (brown, white, yellow))
1/2 tsp turmeric powder
2 tsp curry powder ((Note 4))
1/2 tsp chilli powder (, adjust spiciness to taste ((pure ground, not US Chili Spice Mi, sub 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 cauliflower * ((small), cut/broken into small florets (~ 3 cups))
1/2 tsp black pepper
1 tsp salt
2 cups water
1 cup frozen green peas *
2 sheets puff pastry ((Note 5))
1 egg (, lightly whisked)
Plain yogurt
Coriander/cilantro leaves (, option (decorative only, pictured))

Langkah-langkah

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!

Estimasi Nutrisi (per porsi)

385 kkal

Protein 8g (11%)

Karbohidrat 45g (62%)

Lemak 20g (27%)

Makronutrien

Kalori38519% AKG

Protein8g16% AKG

Karbohidrat45g15% AKG

Lemak20g31% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 2.930

Per Porsi Rp 488/porsi

🏠 Lebih hemat ~Rp 5.860 dari beli jadi!

📋 Rincian Harga Bahan (24% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
/ 1.4lb potato	700 g	-	-
vegetable oil	3 tbsp	-	-
black mustard seeds	1.5 tsp	-	-
cumin seeds	1 tsp	Rp 70.000/kg	Rp 350
fennel seeds	1 tsp	-	-
curry leaves	15	-	-
garlic	1 tbsp	-	-
ginger	1 tbsp	-	-
onion	1	-	-
turmeric powder	0.5 tsp	Rp 8.000/100g	Rp 200
curry powder	2 tsp	Rp 8.000/100g	Rp 800
chilli powder	0.5 tsp	Rp 8.000/100g	Rp 200
tomato paste	1 tbsp	Rp 12.000/kg	Rp 180
tomato *	1	Rp 12.000/kg	Rp 1.200
zucchini *	1	-	-
carrot *	1	-	-
cauliflower *	0.5	-	-
black pepper	0.5 tsp	-	-
salt	1 tsp	-	-
water	2 cups	-	-
frozen green peas *	1 cup	-	-
sheets puff pastry	2	-	-
egg	1	-	-
Plain yogurt	-	-	-
Coriander/cilantro leaves	-	-	-