• Vegan Samosa Pie​

  
  Like Samosa? you need to make this Samosa pie! It's like a giant veggie samosa and has everything we love about Samosas…but comes in giant pie form! This is a great savory pie perfect for the holidays but also makes for great party food. Gluten-free and nut-free option.
  
  Prep Time10minutes mins
  Cook Time45minutes mins
  Total Time50minutes mins
  
  Course: Main Course
  Cuisine: Indian
  samosa pie, samosa potatoes, savory potato pie
  
  Servings: 9
  
  Calories: 270kcal
  
  

  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 of 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 for taste
  • 2 teaspoon minced ginger
  • ½ teaspoon garlic powder
  • 2 cups cubed potatoes, ¾ inch cubes loaded cups
  • ½ teaspoon salt
  • ½ teaspoon chaat masala or dried mango powder (amchoor)or add more lemon later
  • ⅓ cup of 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 9x9 inch sheet of vegan puff pastry
  • some baby greens of choice. This is optional

  Instructions​

  • Make the samosa potatoes in the instant pot: Start the instant pot on sauté setting then add oil. (See notes for stove top instructions)
  • Once oil is hot, add in the cumin seeds, coriander seeds and cook for about 30 seconds. You can also crush the seeds if you don’t like the whole coriander seeds in your mouth.
  • Once the seeds significantly darken in color, add in the onion, green chili, cashews and a good pinch of salt and mix in. Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander, ginger, garlic powder and chaat masala and mix in. then add potatoes, salt, water and give it a good mix to pick up any stuck bits.
  • Select the cancel setting. Lock the lid into place, set pressure knob to sealing, and select pressure cook on manual setting at high pressure and set the cook time to 5 minutes, 6 minutes if the potato cubes are larger
  • Once the cooking cycle is done, let the pressure release naturally for 5 minutes then carefully set the pressure release knob from sealing to venting to release any remaining pressure. Open the lid then mash some of the potatoes, then add the peas, cilantro, mint and lemon juice and mix really well.
  • Taste and adjust salt and heat and flavor then remove the pot from instant pot to keep potatoes from continuing to cook because the plate continues to stay hot. Let them cool
• 
  
• counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20 ish minutes it takes the potatoes to get done.
• Using a little bit of flour, roll it out on parchment, to at least double the size. Transfer to a baking sheet. Then spread the potato mixture onto the one half of the puff pastry sheet and spread well. Keep a ½ inch of border around the potatoes so that it can stick puff pastry edges.
• Top it with some greens of choice, you can also add a drizzle of chutneys of choice here and then fold over. Brush a little bit of water between the sheets, then press to seal with a fork.
• Snip a few vents on top of the puff pastry sheet and put it in the oven at 400F (205C) for 18-22 minutes, depends on your oven and the pan.
• Once the puff pastry is nicely golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutneys of choice,Such as tamarind date chutney, mango chutney or other dips such as barbecue sauce
• Store refrigerated for upto 4 days and freeze of upto a month.

Notes​

Glutenfree: The potatoes are gluten free so you can add them to a gluten-free pie crust and make hand pies to make this gluten free.

To make this nut free, just omit the cashews.

To make this on the stove top, follow the sautéing steps in a skillet, then add in cubed boiled/cooked potatoes and just 2-3 tablespoons of water and mix in. Cover and cook for 3-4 minutes for the flavors to meld. Then open the lid, mash some of the potatoes and add in the peas, cilantro, mint, lemon juice and mix really well. Cook for another minute and take off heat. Taste and adjust salt and flavor then use the potatoes

- Working with puff pastry: it doesn’t get too hot in my kitchen so the puff pastry works out fine without having to chill in between. If your kitchen is hot or the pastry sheets start to get sticky, chill for 15-30 mins and then proceed to next step.
A dollop plain yogart sprinkle yogurt with dill or mint