Samosa Pie


It feels as though this snowstorm was a harbinger of things to come…

And if all the storms this winter are anything like this one, bring it on because the first snow storm was super productive!  I made some new curtains, knitted up some pot holders to be felted, baked cookies (again!), and made a delicious samosa pie.  This is totally one of my favorite recipes.  I love samosas, but the idea of making individual ones sounds silly when you can just make a giant one!  So that’s what we did… We made one giant, delicious, mouth-watering samosa and had post-storm leftovers!  Here’s the recipe:


2 pie crusts
4 medium potatoes, quartered
3 tbsp butter or ghee
1 medium onion, chopped
1 clove garlic, minced
1 inch piece of ginger, grated
3 medium carrots, chopped
1 head cauliflower, chopped
1 cup frozen peas
1 tbsp black mustard seeds
1 1/2 tsp curry powder
1/2 tsp cumin
1/2 tsp paprika
1 cup vegetable broth
1 cup plain yogurt
1 cucumber, chopped
1/2 bunch of cilantro, chopped


  1. Preheat oven to 375F. Cook potatoes in boiling water for about 15 minutes or until you can cut them with a butter knife. Drain and mash, leaving small chunks.
  2. Heat butter or ghee (or any oil!) in skillet over medium heat. Add onion, carrot, cauliflower, garlic, and ginger, and sauté 5 minutes. Move onion mixture to side of pan, and add spices to the oil. Toast 30 seconds. Stir in peas and vegetable broth. Stir together vegetable mixture into potatoes.
  3. Line bottom of deep-dish pie plate with rolled out pie dough.  Fill pie crust with vegetable samosa filling.  Cover with top crust, trim excess dough, and seal edges with fork.  Bake 45 minutes, or until top crust is golden brown.
  4. Stir together yogurt, cucumber and cilantro.  Serve on top of pie.  I also like to serve this with Indian pickles on the side (limes are the best!).

Also, you could TOTALLY make this vegan by just using olive oil!!!


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