Pai Samosa Sayur
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
Foto: RecipeTin EatsBahan-bahan
- 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!
Memuat komentar...