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Samosa Potpie

The go-to appetizer at any Indian restaurant, samosas are reimagined as a delicious main-dish potpie. The heavily spiced potato and pea filling is surrounded by a flaky homemade crust. Serve with green or tamarind chutney. —Shri Repp, Seattle, Washington
  • Total Time
    Prep: 40 min. + chilling Bake: 40 min. + cooling
  • Makes
    8 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried ajwain seeds or dried thyme
  • 1 cup cold unsalted butter
  • 6 to 8 tablespoons ice water
  • 4 cups cubed peeled potatoes
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon lemon juice
  • 1 tablespoon chat masala seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 to 2 red chili peppers, minced, optional
  • Green or tamarind chutney, optional

Directions

  • In a large bowl, mix flour, salt and ajwain seeds; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
  • Preheat oven to 375°. For filling, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Mash potatoes gently, leaving some chunks. Stir in peas, lemon juice, seasonings and, if desired, chili peppers.
  • On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate greased well with butter. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  • Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before cutting. If desired, serve with chutney.
Nutrition Facts
1 piece: 430 calories, 24g fat (14g saturated fat), 61mg cholesterol, 715mg sodium, 48g carbohydrate (1g sugars, 3g fiber), 6g protein.

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