Tried and True

Samosa Pot Pie

4 servings


40 minutes

active time

1 hour 45 minutes

total time


2 frozen pie shells

1 lbs yukon gold potatoes (peeled and ¼" diced)

1 tablespoons olive oil

1/2 large yellow onion (blitzed)

3 cloves garlic (minced)

1 small jalepeño (ribs and seeds removed, minced)

1½ teaspoon fresh ginger (minced)

1 teaspoon salt

1 teaspoon garam masala

½ teaspoon ground coriander

½ teaspoon turmeric

¼ teaspoon cayenne (or red pepper powder)

2 tablespoons fresh cilantro (minced)

½ cup frozen peas

juice from ½ a lemon


Preheat oven to 425°F.

Place peeled, diced potatoes in a pot of generously salted cold water. The potatoes should be completely submerged with at least 1" of water above them. Bring the pot to a boil, then reduce to a simmer and cook for 12-15 minutes until the potatoes are fork-tender. When the potatoes are done, drain them and set them aside in a large mixing bowl.

Heat a large, high-sided skillet over medium-low heat. Let the skillet heat up for a couple minutes, then heat the olive oil. Add the onion and cook, stirring occasionally, for about 8-10 minutes. Turn the heat down if the onions start to take on darker color. A little color is fine, but the darker they get the sweeter they become.

When the onions are translucent, stir in salt, garam masala, coriander, turmeric, and cayenne. Then add the minced garlic, ginger, and jalapeño pepper to the pan. Cook, stirring frequently for 3-5 minutes until very aromatic.

Add the onion mixture to the bowl with the potatoes. Add the cilantro, peas, and lemon juice and stir until the mixture is evenly combined. Some of the potatoes will break apart, but that's a good thing. Taste the mixture and add more salt or pepper if needed.


Fill the pie shell right up to the top with potato mixture. Flatten the mixture in the pie shell so there's not a big heap in the center.

Whisk the egg together with 1 tsp water to make an egg wash. Brush to paint the egg wash around the border of the filled bottom pie shells. (kinda optional)

Take one of the sheets of puff pastry and drape it over one of the filled bottom pie shells. Use scissors or a knife to trim off any excess pastry, using the edge of the pie tin as a guide. Press the tines of a fork around the edge to seal the puff pastry and pie shell together. Use a small knife in an up-and-down motion to cut 3-5 long slits in the top of the pie to let steam escape.

Place the pies on a cookie sheet and bake in a 425°F degree preheated oven for 40-45 minutes. When the puff pastry has puffed up and achieved a dark golden brown color, your pie is done. If the top of the pie seems like it's browning too much, drape a sheet of aluminum foil over it in the oven.

Remove pies from the oven and let cool for 15-20 minutes before slicing and serving.


If freezing a fully baked pie, wrap it in saran wrap first and then place it inside a large ziplock bag to prevent freezer burn. To reheat, tent with aluminum foil and place in the oven at 350F degrees for 20-30 minutes before slicing and serving.

4 servings


40 minutes

active time

1 hour 45 minutes

total time
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