If you love the flavors of traditional samosas but are looking for an easier and larger serving option, this Savory Samosa Pie is the perfect solution. Combining the aromatic spices and hearty filling of classic samosas with a flaky, golden crust, this pie offers a comforting and delicious twist on a beloved dish. Packed with spiced ground lamb, tender potatoes, and sweet peas, this pie is perfect for a family dinner or special gathering. Serve it with a side of chutney or a simple salad for a complete meal that will transport your taste buds straight to the streets of India.
Ingredients:
For the Samosa Filling:
- 5 tablespoons olive oil
- 1 small white onion, finely chopped (about 1 heaping cup)
- Kosher salt, to taste
- 1 teaspoon ground ginger
- 1 tablespoon granulated garlic
- 1 tablespoon cumin seeds
- 2 teaspoons red-pepper flakes (adjust to taste)
- 1 pound ground lamb
- 1 pound of red or golden potatoes, peeled and chopped into ½-inch pieces
- 1 cup frozen peas
- 2 tablespoons cornstarch whisked into ¼ cup cold water
- ¾ cup loosely packed, finely chopped fresh cilantro leaves
For the Dough:
- 2⅓ cups (325 grams) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- ⅓ cup (65 grams) vegetable shortening, chilled and cut into pieces
- 1 large beaten egg, to brush over the top for a golden finish
Instructions:
- Prepare the Samosa Filling:
- In a spacious skillet, warm the olive oil over medium heat. Stir in the finely diced onion along with a small pinch of salt. Sauté for about 4-5 minutes, or until the onion is tender and translucent.
- Stir in the ground ginger, granulated garlic, cumin seeds, and red-pepper flakes.
- Add the ground lamb and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Season with salt to taste.
- Add the cubed potatoes and cook for another 5 minutes, stirring frequently.
- Stir in the frozen peas and cook for another 3-4 minutes until the potatoes are tender.
- Pour in the cornstarch and water mixture and cook for 1-2 minutes until the mixture thickens slightly.
- Make the Dough:
- In a large bowl, whisk together the flour, salt, and ground turmeric.
- Add the chilled vegetable shortening and use your fingers or a pastry cutter to blend it into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, 1 tablespoon at a time, until the dough comes together. It should be soft but not sticky. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Assemble the Samosa Pie:
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line a 9-inch pie dish.
- Spoon the cooled lamb and potato filling into the pie shell, spreading it evenly.
- Roll out the remaining dough into a circle large enough to cover the top of the pie. Pinch the edges together to seal and crimp as desired.
- Brush the top of the pie with the beaten egg for a golden, glossy finish.
- Bake:
- Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Serve:
- Allow the pie to cool for a few minutes before slicing. Serve warm with your favorite chutney or a side salad for a complete meal.
Conclusion:
This Savory Samosa Pie is a delightful way to enjoy the flavors of traditional samosas in a new, family-friendly form. The spiced lamb and potato filling, combined with the flaky, golden crust, make for a dish that’s both comforting and exciting. Perfect for dinner parties, family gatherings, or simply when you’re craving something unique, this pie is sure to impress and satisfy. Enjoy it with a side of raita or mint chutney for an authentic touch that will make every bite a true culinary experience.
Savory Samosa Pie with Spiced Lamb and Potato Filling
A delicious pie filled with spiced ground lamb,potatoes, and peas, wrapped in a turmeric-infused flaky crust. A perfect twiston the classic samosa for a hearty meal.
Ingredients
- 5 tablespoons olive oil
- 1 small white onion finely chopped (about 1 heaping cup)
- Kosher salt to taste
- 1 teaspoon ground ginger
- 1 tablespoon granulated garlic
- 1 tablespoon cumin seeds
- 2 teaspoons red-pepper flakes adjust to taste
- 1 pound ground lamb
- 1 pound of red or golden potatoes peeled and chopped into ½-inch pieces
- 1 cup frozen peas
- 2 tablespoons cornstarch whisked into ¼ cup cold water
- ¾ cup loosely packed finely chopped fresh cilantro leaves
- 2⅓ cups 325 grams all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- ⅓ cup 65 grams vegetable shortening, chilled and cut into pieces
- 1 large beaten egg to brush over the top for a golden finish
Instructions
- In a spacious skillet, warm the olive oil over medium heat. Stir in the finely diced onion along with a small pinch of salt. Sauté for about 4-5 minutes, or until the onion is tender and translucent.
- Stir in the ground ginger, granulated garlic, cumin seeds, and red-pepper flakes.
- Add the ground lamb and cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Season with salt to taste.
- Add the cubed potatoes and cook for another 5 minutes, stirring frequently.
- Stir in the frozen peas and cook for another 3-4 minutes until the potatoes are tender.
- Pour in the cornstarch and water mixture and cook for 1-2 minutes until the mixture thickens slightly.
- In a large bowl, whisk together the flour, salt, and ground turmeric.
- Add the chilled vegetable shortening and use your fingers or a pastry cutter to blend it into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water, 1 tablespoon at a time, until the dough comes together. It should be soft but not sticky. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- On a lightly floured surface, roll out two-thirds of the dough into a circle large enough to line a 9-inch pie dish.
- Spoon the cooled lamb and potato filling into the pie shell, spreading it evenly.
- Roll out the remaining dough into a circle large enough to cover the top of the pie. Pinch the edges together to seal and crimp as desired.
- Brush the top of the pie with the beaten egg for a golden, glossy finish.
- Place the pie on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow the pie to cool for a few minutes before slicing. Serve warm with your favorite chutney or a side salad for a complete meal.