I found this recipe in Vegetarian Times and wanted to try it because it uses ingredients I always have in my kitchen, and it is just so easy and tasty. It keeps well and even freezes! If you are able to make the pie crust, please do - otherwise the store-bought kind will be a fine substitute. You can also make the filling ahead of time, since the baking will heat the entire pie through.
I recommend serving with a bit of cucumber raita (a cucumber-yogurt-mint sauce that usually accompanies Indian food for the purpose of cooling it down; I've posted a recipe for it at the bottom of this post) and a side salad for a delicious meal.
Indian Samosa Pie
Serves 6-8, depending on slice size
Pie crust for a 2-crust pie (but omit the rosemary)
1 tbsp black or yellow mustard seeds
1 tsp curry powder
1 tsp ground ginger
1/2 tsp cumin
Dash of red pepper flakes (or more if you like the heat)
5 medium red potatoes, scrubbed and quartered (not necessary to peel them)
1 1/2 tsp olive oil or clarified butter
1 medium onion, diced
1 medium carrot, diced
3 cloves garlic, minced
1 cup frozen peas
1 c low-sodium vegetable broth
2 tsp sugar
Preheat oven to 375 degrees F.
Roll out 1/2 of prepared pie crust dough on a well-floured surface. Place rolled-out dough in pie pan and press it down into the pie pan to ensure the dough covers the pan and there are no air pockets. Using a knife, cut off the excess crust from around the edges.
Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes (if using) in a small bowl and set aside.
Cook potatoes in salted, boiling water until tender. Drain, then return to pot and mash, being sure to leave small chunks.
Heat oil in a skillet over medium heat. Add onion, carrot, and garlic; saute 5 minutes or until carrot is tender. Move the onion mixture to the side of the pan, and add the mustard seed mixture to the pot. Toast 30 seconds, then combine with onion mixture. Stir in peas and broth. Add onion mixture to potatoes and stir to combine. Stir in sugar. Season with salt and pepper (if desired; I usually find this recipe to need additional salt).
Spread filling into prepared bottom crust. Roll out remaining pie crust dough and drape over the pie pan. Going around the pan, tuck a little of the top dough underneath the bottom dough and pinch. Trim away excess dough with a knife, then go around the pan one more time and ensure the crust is sealed.
Bake for 40-50 minutes or until crust is golden. If you notice that the crust is getting too brown before the 40-minute mark, cover with foil for the remaining baking time. Let stand 5 minutes before serving.
If you freeze the whole pie, bake at the same temperature, but cook for 70 to 90 minutes.
1 large cucumber, ends cut off
1 tsp salt
1/2 c plain yogurt
2 tbsp fresh mint, chopped
Grate the cucumber on a box grater, then spread out on a plate. Sprinkle with salt and let stand for 5 minutes. Holding the plate over the sink, press on the cucumber to remove all excess liquid. Place cucumber in a small bowl; add yogurt and mint and stir to combine. Refrigerate until ready to use.
Note: the flowers in the photo were hand-made out of extra pie crust. Very easy to do, and a nice fancy touch if you have the time. If you do this, you'll want to be sure to keep an eye on the crust during baking, since embellishments like these tend to cook faster than the rest of the crust.
Adapted from "Freezer Pleasers" by Melynda Saldenais, p.30. Vegetarian Times, January 2010