Payal M.

Dec 23, 20215 min read

Vegetable Samosa Pot Pie!

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Hello there! It is almost Christmas and I hope that your holidays are off to bang! As for me, I am so excited to share today's recipe for Vegetable Samosa Pot Pie! I love my Mum's Easy Potato Samosas and I also love making and eating pot pies. So I thought why not smush (smush is a highly technical culinary word) the two foods together! At this point in my life, I feel that I am treading two worlds almost. I am Indian by heritage, born and raised in Fiji and became an adult in the US. Even while living in the US, I have lived in different parts of the US which are also culturally different. There are so many cultural layers to me, it feels a bit overwhelming sometimes. Buuutt it is also extremely rewarding because I have been living with and exposed to so many types of perspectives, values, thoughts and traditions. In addition, I have learned and am still learning about so many kinds of yummy foods that I did not know about before.

For me the pot pie is a quintessential American food. When I think of American cooking, I immediately envision an American woman in a vintage clothes and an apron pulling a pie out of the oven. Not sure why that is the image I have but it is what it is. As I learned how to cook, making pot pies always excited me. I always felt more American whenever I made pot pie just like they did in the movies and on TV. Isn't it interesting about how much impact food has you? Or maybe it is just me? Anyways, when I moved back to California and started blogging about my Mum's amazing recipes, I had no idea I would be taking my childhood and my adulthood and mixing them together in one dish!

So onto the recipe! I will not go into all the details for making the filling for this pie as I have already described this with my Mum's Easy Potato Samosas . However, some of the modifications that I made to the samosa filling include adding carrots, celery, flour for rue and milk or a creamer of some sort. An important tip is to remember to not make the filling too liquid-y or dry. The gravy should be thick and coat the vegetables well. I used a store-bought pie dough for the recipe. It is extremely convenient and tastes almost home-made but you are more than welcome to use your own pie-dough. I typically don't do an egg wash when making pie but you can do so to get a more golden and shiny crust. Alternatively, you can do a milk wash. After that just bake and enjoy!

This Vegetable Samosa Pot Pie tastes exactly like a samosa but in pie form with a flaky, crunchy crust and tender, veggies all covered with creamy, spicy gravy! It was a big hit with my family and you can certainly serve this as a main vegetarian dish at your next gathering. You can serve the pie as is with a simple side salad or you can serve it samosa chaat style with sauces, sev, diced onions and cilantro. So tasty! Check out the full recipe with measurements below!

This will be my last post for 2021. Cannot believe this year has gone by so fast and what a year it has been. So many ups and downs. I am certainly ready for the new year and what it is to bring. For those of you reading and following along, I wholeheartedly appreciate your support and loyalty. Stay tuned for more traditional and fusion recipes, stories and ramblings for 2022! And lastly, Happy Holidays and Happy New Year!

P.S. If you are wanting to make this recipe but not sure where to find the spices, I have included links to those products. Please note that I may make money from affiliate links.

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RECIPE:

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients:

5 Russet potatoes

1 large carrot diced

2 celery stalks diced

1/2 cup of frozen peas

1/8 cup vegetable oil

1/4 cup diced onions

1 tbsp crushed ginger

1 tbsp crushed garlic

2 tbsp chopped curry leaves (optional)

1/4 tsp fennel seeds

1/4 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp garam masala

salt to taste

1/4 tsp whole coriander seeds

2 tbsp AP flour

2 cups of water

1/2 cup of milk or cream

Pie dough

Method:

*If using store-bough pie crust, start thawing at room temperature for about 60-90 minutes or use recommendations on the package.
**Wash, peel and dice potatoes, carrots and celery. Rinse and drain.
On medium heat, add fennel and cumin seeds. As they sizzle, add diced onions, ginger, garlic, and curry leaves if using. Cook until aromatic. About 1-2 minutes. Add turmeric and garam masala.
Add diced potatoes. Add salt to taste.
Add coriander seeds. Mix well
Cook until slight browning occurs.
Add celery, carrots and flour. Mix well. Let vegetables and flour cook for a couple of minutes.
Add water until potatoes are halfway covered. Bring to boil. Turn heat to low until potatoes and vegetables are tender but not falling apart.
Add milk and bring to boil. The liquid should be thickening by this point.
Adjust salt. Mix in cilantro and turn off heat.
Preheat oven to 450 degrees Fahrenheit.
Grease baking pan to be used. Roll out pie crust so that it covers the bottom completely with some overhang.
Add samosa pot pie filling.
Roll out the dough for the top of the pie making sure it covers the filling and also has a slight overhang.
Seal the top and bottom of the pie crust by gently pressing the two together with your fingers. Then either cut off the excess pie dough and crimp the edges with a fork or fold over the excess pie dough in a pattern that is preferred. Make slits on top with a sharp knife to allow steam to escape.
Bake for 30-40 minutes until crust has browned and filling is bubbling.
Serve as is or with a simple side salad or samosa chaat style!