I love a good samosa, especially the potato ones, but fried pastry isn’t the healthiest so when the man of the house requested samosas for dinner I thought why not take a traditional filling and turn it into a pie? Which is exactly what I did using puff pastry and guess what? They were actually better than the fried ones.
Ingredients for potato filling
- Onion – 2 largish
- Garlic – 7 cloves
- Green chilli -2 long or 3 shorter
- Ginger – 2 inch long finger shaped piece or 1 inch for a wide piece
- 2 kg Potatoes (I used Dutch creams but any boiling potato is fine)
- 1/2 cup chopped fresh Coriander leaves
- 1/2 cup frozen baby peas
- 2 tsp Chilli powder
- 2 tsp Turmeric powder
- 1/2 tsp Coriander powder
- 2 tsp Cumin powder -1 tsp
- Salt – 1/2 tsp
- Juice of one small Lemon
For the seasoning
- 2 tbsp. Coconut Oil
- 2 tsp Cumin seeds
Preparation: Peel the Potatoes and cut it into cubes steam till soft then break into smaller slightly smashed pieces. Finely chop onions, ginger and green chilli and garlic.
- Heat oil in a large frypan, add cummin seeds, when it sizzles, add onions, ginger, green chillies, garlic and sauté until onions turn transparent.
- Then add coriander powder, turmeric powder, chilli powder, cumin powder and salt.
- Mix well, cook for 2-3 minutes.
- Add cubed potatoes, peas, coriander leaves, lemon juice and mix well. Switch off the heat.
- Let mixture cool completely then wrap in Borgs vegan puff pastry and bake at 180 deg fan forced for 30-35min you will probably use about 6 -8 sheets, depending on how big you leave the potatoes when you break them up
- Each pie has approx. 1 cup of filling
I like to just make giant samosa pies by folding a single filled sheet like an envelope. I use Borgs puff pastry because it is my favourite but Pampas or any other brand will work just fine.