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Samosa Pot Pie

rsstone

"This easy vegetarian recipe offers a fresh take on traditional pot pie. To serve, use a large spoon to cut sections of the pastry and scoop with filling into shallow bowls. If desired, serve chutney, yogurt, and chopped cucumbers on the side."
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Ingredients

1 h 15 m servings 374 cals
Original recipe yields 8 servings (1 13x9-inch dish)

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt butter in a large stockpot over medium heat. Cook and stir sweet onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in hot butter until onion is translucent, about 10 minutes.
  3. Stir carrots into the onion mixture; continue cooking and stirring until the carrot is slightly softened, about 5 minutes more. Add potatoes; stir.
  4. Mix milk, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, curry powder, garam masala, and ginger together in a bowl until the spices are dissolved into the liquid; pour over the vegetable mixture in the pot. Bring the mixture to a boil. Stir peas into the boiling mixture; cook until peas are warmed, 2 to 3 minutes. Pour contents of pot into a 13x9-inch baking dish.
  5. Cut frozen puff pasty lengthwise into 3 even pieces; arrange atop the vegetable mixture.
  6. Bake in preheated oven until the pastry is puffed and golden brown and the vegetables are tender, about 40 minutes.

Nutrition Facts


Per Serving: 374 calories; 21 g fat; 40.1 g carbohydrates; 8.1 g protein; 26 mg cholesterol; 479 mg sodium. Full nutrition

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Reviews

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Added less of all the spices because I didn't have peas and made a smaller batch than the recipe asked for. Paired with homemade tzatziki.

This was a huge hit with both my daughters...one who is vegetarian and the other who isn't. Will definitely make again!!!

Unique, delicious take on a pot pie. I didn't quite like it with the puff pastry crust, but I put the filling into a freezer pie crust and put another pie crust on top and I couldn't get enough!