Indian Samosa Pie


If you've ever had a samosa, you'll love this samosa pie! It's easy to make, even for a beginner! Experiment with your spice level — this is a more mild version. The pie also freezes well to be baked later.

Prep Time:
20 mins
Cook Time:
1 hrs
Additional Time:
5 mins
Total Time:
1 hrs 25 mins
1 9-inch pie



  • ½ cup all-purpose flour

  • ½ cup whole-wheat pastry flour

  • ¼ teaspoon salt

  • 2 tablespoons vegetable oil

  • 6 tablespoons ice-cold water, or more as needed


  • 1 ¼ pounds potatoes, peeled and quartered

  • 1 tablespoon black or yellow mustard seeds

  • 1 teaspoon curry powder, or more to taste

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cumin

  • teaspoon red pepper flakes (Optional)

  • 1 ½ teaspoons vegetable oil

  • 1 cup diced onion

  • ½ cup diced carrot

  • 1 tablespoon minced garlic

  • 1 cup low-sodium vegetable broth

  • 1 cup frozen peas

  • 2 teaspoons white sugar

  • salt and ground black pepper to taste

  • 2 tablespoons milk


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into a ball, cover with a damp towel, and set aside.

  3. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.

  4. Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.

  5. Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in hot oil until carrot is tender, about 5 minutes.

  6. Move onion mixture to one side of the skillet. Pour seasoning mixture into the skillet and cook until spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.

  7. Fold carrot mixture into mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.

  8. Turn dough out onto a lightly floured work surface; roll out into an 11-inch circle. Place dough atop pie filling, pressing down on dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of dough to vent steam. Brush milk over dough.

  9. Bake in the preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

Cook's Notes:

Cooking-from-frozen instructions: Preheat oven to 375 degrees F (190 degrees C). Place casserole on a baking sheet and cook until filling bubbles and crust is golden, bake for 75 to 90 minutes. Let stand 5 minutes before serving.

Nutrition Facts (per serving)

243 Calories
7g Fat
40g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 243
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 176mg 8%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 7g
Vitamin C 26mg 132%
Calcium 56mg 4%
Iron 2mg 13%
Potassium 582mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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