Vegetable Samosa Pie

• porsjoner: 6 servings
• aktiv tid: 15 minutes
• total tid: 1 hour 55 minutes

Ingredienser

700g / 1.4lb potato (, cut into 2cm / 4/5" pieces)

3 tbsp vegetable oil

1 ½ tsp black mustard seeds (Note 1)

1 tsp cumin seeds (Note 2)

1 tsp fennel seeds (Note 2)

15 curry leaves (, fresh (Note 3)

1 tbsp garlic (, finely grated)

1 tbsp ginger (, finely grated)

1 onion (, finely chopped (brown, white, yellow)

1/2 tsp turmeric powder

2 tsp curry powder (Note 4)

1/2 tsp chilli powder (, adjust spiciness to taste (pure ground, not US Chili Spice Mi, sub cayenne)

1 tbsp tomato paste

1 tomato * (, chopped into 1.5cm / 1/2" pieces)

1 zucchini * (, chopped into 1.5cm / 1/2" pieces)

1 carrot * (, chopped into 1.5cm / 1/2" pieces)

1/2 cauliflower * (small), cut/broken into small florets (~ 3 cups)

1/2 tsp black pepper

1 tsp salt

2 cups water

1 cup frozen green peas *

2 sheets puff pastry (Note 5)

1 egg (, lightly whisked)

Plain yogurt

Coriander/cilantro leaves (, option (decorative only, pictured)

Fremgangsmåte

MASHED POTATO:

Bring a pot of water to the boil then cook potato for 12 - 15 minutes until very soft.

Drain, mash and set aside.

FILLING:

Sizzling spices: Heat oil in a dutch oven or pot over high heat. Add black mustard seeds, cumin and fennel seeds. Let them sizzle for 15 seconds - careful, they might pop!

Curry leaves: Then add curry leaves and stir for 15 seconds.

Aromatics: Add garlic, ginger and onion. Cook for 4 to 5 minutes until onion is tinged with gold.

Tomato: Add tomato paste and tomato, cook for 30 seconds.

Spices: Add curry powder, turmeric and chilli. Cook for 30 seconds.

Most Veg: Add zucchini, carrot and cauliflower. Stir well to coat in the spice paste.

Water: Add water, salt and pepper. Stir, bring to a simmer then put the lid on and reduce heat to medium low (so it's simmer gently).

Cook & reduce: Cook for 15 minutes until vegetables are soft. Then remove lid and simmer for 5 minutes to reduce liquid a bit.

Add mash: Remove from stove. Add peas and potato, mix through well.

Taste: Taste and add more salt and pepper if needed.

Cool: Place lid on and cool for at least 30 minutes (even overnight is fine).

ASSEMBLY & BAKING:

Preheat oven to 180°C/350°F (all oven types).

Grease a large pie dish with butter, or oil spray (Note 6). Drape in a puff pastry sheet.(I don't blind bake here - see Note 5)

Fill with Filling - slightly mounded is fine.

Fold in the corners of the puff pastry sheet.

Top with puff pastry sheet - turn 90 degrees to the base puff pastry sheet (see photo).

Fold the overhang puff pastry under itself - no need to be neat here, this is a rustic pie!

Egg wash: Brush with egg, cut a 2cm / 1" cross in the middle (to let steam escape).

Bake 50 to 60 minutes, until the top is very deep golden and flaky.

Stand 5 minutes then slice to serve. A dollop of plain yogurt goes well with this!

Næringsinnhold

• Kalorier: 385 kcal
• Totalt fett: 20 g
• Mettet fett: 9 g
• Natrium: 533 mg
• Totalt karbohydrater: 45 g
• Kostfiber: 7 g
• Totalt sukker: 6 g
• Protein: 8 g