Description
Vegan Samosa Pie is like a giant vegetable samosa in savory pie form, filled with spiced potatoes, peas, herbs, and a flaky vegan puff pastry crust. It is an easy, flavorful Indian-inspired dish that’s perfect for parties, holidays, and everyday meals.
Ingredients
- For the Samosa Potatoes
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- ¼ cup chopped red onion
- 2 tablespoons cashews
- ½ green chili, such as Serrano, finely chopped
- ¾ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne, less or more to taste
- 2 teaspoons minced ginger
- ½ teaspoon garlic powder
- 2 cups cubed potatoes, ¾-inch cubes
- ½ teaspoon salt
- ½ teaspoon chaat masala or dried mango powder (amchoor), or add more lemon later
- â…“ cup water
- ¼ cup fresh or thawed frozen peas
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped fresh mint
- 1 teaspoon lemon juice
- For the Pastry
- One 9×9-inch sheet of vegan puff pastry
- Baby greens of choice, optional
Instructions
- Make the samosa potatoes in the Instant Pot: Start the Instant Pot on the sauté setting and add the oil.
- Once the oil is hot, add the cumin seeds and coriander seeds. Cook for about 30 seconds. You can crush the seeds if you prefer not to have whole coriander seeds.
- Once the seeds significantly darken in color, add the onion, green chili, cashews, and a good pinch of salt. Mix and cook for 2 minutes, stirring occasionally.
- Add the turmeric, cumin, coriander, ginger, garlic powder, and chaat masala. Mix well, then add the potatoes, salt, and water. Stir to pick up any stuck bits.
- Select cancel. Lock the lid into place, set the pressure knob to sealing, and pressure cook on high for 5 minutes. Cook for 6 minutes if the potato cubes are larger.
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes. Carefully move the pressure release knob from sealing to venting to release any remaining pressure.
- Open the lid and mash some of the potatoes. Add the peas, cilantro, mint, and lemon juice, then mix well.
- Taste and adjust the salt, heat, and other seasonings. Remove the pot from the Instant Pot and let the potato mixture cool for about 10 minutes.
- Make the pie: Thaw the puff pastry on the counter for 15-20 minutes if needed.
- Using a little flour, roll the puff pastry out on parchment until it is at least twice its original size. Transfer it to a baking sheet.
- Spread the potato mixture over one half of the puff pastry, leaving about a ½-inch border around the edges.
- Top with baby greens if desired and drizzle with chutney if using. Fold the pastry over the filling. Brush a little water between the pastry edges and press to seal with a fork.
- Snip a few vents in the top of the puff pastry. Bake at 400°F (205°C) for 18-22 minutes, depending on your oven and pan.
- Once the puff pastry is nicely golden, remove it from the oven and let it cool for 5 minutes. Slice with a sharp knife and serve with chutney or your favorite dipping sauce.
Notes
- Gluten-free: The potato filling is gluten-free. Use a gluten-free pie crust or pastry to make the recipe gluten-free.
- Nut-free: Omit the cashews.
- Stovetop potatoes: Follow the sautéing steps in a skillet, then add 2 cups boiled or cooked potatoes and 2-3 tablespoons of water. Cover and cook for 3-4 minutes. Mash some of the potatoes, then add the peas, cilantro, mint, and lemon juice. Cook for another minute and remove from heat.
- Easier samosa potatoes: Use 2 cups boiled potatoes. Mix and mash them with ground cumin, turmeric, cayenne, chaat masala, salt, garlic powder, and minced ginger until coarsely mashed. Fold in the green peas and adjust the seasoning to taste.
- Working with puff pastry: If your kitchen is hot or the pastry becomes sticky, chill it for 15-30 minutes before continuing.
- Serve with chutneys such as tamarind-date chutney or mango chutney, or with other dipping sauces.
- Store refrigerated for up to 4 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooker, Bake
- Cuisine: American, Indian