Description
A delightful Vegan Samosa Pie that combines flaky puff pastry with spiced potatoes and peas, a comfort food favorite for all.
Ingredients
Scale
- 1 teaspoon Oil
- ¼ teaspoon Cumin seeds
- ¼ teaspoon Coriander seeds
- ¼ cup Chopped red onion
- 2 tablespoons Cashews
- ½ of a Green chili
- ¾ teaspoon Ground turmeric
- ½ teaspoon Ground cumin
- ½ teaspoon Ground coriander
- ¼ teaspoon Cayenne
- 2 teaspoons Minced ginger
- ½ teaspoon Garlic powder
- 2 cups Cubed potatoes
- ½ teaspoon Salt
- ½ teaspoon Chaat masala
- ⅓ cup Water
- ¼ cup Fresh or thawed frozen peas
- 2 tablespoons Chopped cilantro
- 2 tablespoons Chopped fresh mint
- 1 teaspoon Lemon juice
- 1 9×9 inch sheet Vegan puff pastry
- Baby greens (optional garnish)
Instructions
- Start the Instant Pot on the sauté setting and add 1 teaspoon of oil. Once it’s hot, toss in ¼ teaspoon each of cumin seeds and coriander seeds, cooking for about 30 seconds until fragrant.
- Add ¼ cup of chopped red onion, ½ of a finely chopped green chili, 2 tablespoons of cashews, and a pinch of salt. Stir and cook for about 2 minutes until the onion softens.
- Stir in ¾ teaspoon of ground turmeric, ½ teaspoon each of ground cumin and ground coriander, ¼ teaspoon of cayenne, 2 teaspoons of minced ginger, and ½ teaspoon of garlic powder. Mix until well combined and fragrant.
- Add 2 cups of cubed potatoes, ½ teaspoon of salt, and ⅓ cup of water. Stir well to combine, scraping up any stuck bits from the bottom of the pot.
- Select cancel, lock the lid into place, turn the pressure knob to sealing, and pressure cook on manual high pressure for 5 minutes.
- After cooking, allow the pressure to release naturally for 5 minutes, then carefully vent to release any remaining pressure.
- Open the lid and gently mash some of the potatoes with a fork. Stir in ¼ cup of peas, 2 tablespoons of chopped cilantro, 2 tablespoons of chopped mint, and 1 teaspoon of lemon juice until well mixed.
- Adjust salt and heat to taste, then remove the filling from the pot and let it cool for about 10 minutes while you prepare the pastry.
- Thaw the puff pastry for 15-20 minutes, then roll it out on parchment paper to double its size. Transfer to a baking sheet.
- Spread the cooled potato mixture onto one half of the puff pastry, leaving a ½ inch border around the edges.
- Add some baby greens and chutneys on top if desired, then fold the other half of the pastry over.
- Brush a little water between the two pastry layers and press them together with a fork to seal.
- Snip a few small vents on top of the puff pastry to allow steam to escape during baking.
- Bake in the oven at 400°F (205°C) for 18-22 minutes until golden brown and flaky.
- Once golden, let cool for 5 minutes before slicing and serving with chutneys of choice for an added flavor boost.
Notes
- Serve with your favorite chutneys.
- Adjust spices to your heat preference.
- Can be made ahead and frozen before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg