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

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
5 mins
total:
1 hr 25 mins
Servings:
6
Yield:
1 9-inch pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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

  • 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.

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

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

  • Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the 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.

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

  • Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the 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 the dough to vent steam. Brush milk over the dough.

  • Bake in 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 baking sheet and cook until filling bubbles and crust is golden, bake 75 to 90 minutes. Let stand 5 minutes before serving.

Nutrition Facts

243 calories; protein 6.5g 13% DV; carbohydrates 39.9g 13% DV; fat 6.9g 11% DV; cholesterol 0.4mg; sodium 176.4mg 7% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/04/2015
We doubled the spices in this recipe and it was perfect, just like our favorite Indian place. I didn't peel the potatoes, next time I will. I also won't use the crust provided in the recipe, a plain old flakey pie crust would be fine. I'll make this again for sure. Read More
(3)

Most helpful critical review

Rating: 2 stars
02/12/2019
Made as per recipe but tasted filling and it was really bland. Added more spice sometimes quadrupling the amount. It was really just okay and sadly had to throw out leftovers as no one would eat it. Crust wasn't enough to make two crusts as the recipe indicated (would have been REALLY thin pastry) so I doubled it. Read More
13 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
05/03/2015
We doubled the spices in this recipe and it was perfect, just like our favorite Indian place. I didn't peel the potatoes, next time I will. I also won't use the crust provided in the recipe, a plain old flakey pie crust would be fine. I'll make this again for sure. Read More
(3)
Rating: 5 stars
09/18/2017
I've been making this recipe for a few years and it is always a hit. The changes I've made is that I substitute half of a can of chick peas in place of one of the potatoes. I mash them leaving enough larger chunks for taste and texture. I reduce the broth amount to keep the mixture from being too wet. I also substitute Garam Masala for the ground cumin. Tasty fresh or from frozen. Read More
(3)
Rating: 5 stars
06/30/2016
I used fresh ginger as well because I am a big fan of the fresh. I also added chicken but it was not necessary. This was a great dish but it was time consuming to make. Read More
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Rating: 4 stars
11/06/2014
It was really good! A little sweeter than I thought it would be. Tasted great! Will make it again for sure! Read More
Rating: 4 stars
04/28/2018
It had great flavor but mine was a little dry. Read More
Rating: 3 stars
02/11/2016
I think with a few tweaks this would be very good. We used a pre-made pie crust and mixed veg instead of just peas. I think the filling needs to be chunkier and fresh ginger is a must rather than ground. Next time we'll double the spices. Overall tho it was good---just needs a few little changes. Thanks! Read More
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Rating: 2 stars
02/12/2019
Made as per recipe but tasted filling and it was really bland. Added more spice sometimes quadrupling the amount. It was really just okay and sadly had to throw out leftovers as no one would eat it. Crust wasn't enough to make two crusts as the recipe indicated (would have been REALLY thin pastry) so I doubled it. Read More
Rating: 4 stars
03/31/2020
I really enjoyed this recipe, my whole family loved it. I did make a few changes based on other reviews. I doubled the spices, and it came out perfect. I also used a store bought crust. Read More
Rating: 4 stars
01/01/2020
Delicious with some adjustments....full pie crust - top and bottom added butternut squash chickpeas and double the spices. Served with chutney! Read More