Our kids love samosas. One day after making them a batch, I had some left-over mixture and not a lot of pastry. I thought this could make a great pie, so here is the result. You can add any vegetable to the mix — just grate it before adding.
Serves: 4
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Crust
- 1 cup wholemeal flour
- 2 tbsp vegetable oil
- ¼ tsp salt
- 6–10 tbsp water
- 2 tbsp soy milk
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- Filling
- 5 medium potatoes, cut into 5cm chunks
- 1 tbsp vegetable oil
- 1 tbsp cumin seeds
- 1 onion, finely sliced
- 2 cloves garlic, crushed
- 1 tsp curry powder
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 cup green beans, chopped
- Salt, to taste
Method
- Preheat oven to 200ºC.
- To make crust, place flour, oil and salt in bowl and mix well. Add water (add 1 tbsp at a time while stirring, until dough holds together). Shape into flat disc, then place in fridge to rest while you make filling.
- To make filling, place chopped potatoes in saucepan of water on high heat and cover. Bring to boil and cook potatoes until just tender (about 10 mins). When potatoes are cooked, drain and return to saucepan.
- Heat wok over high heat and add oil. Add cumin seeds and when they begin to pop add onion and garlic. Sauté for 1 min, then add curry powder and other spices. Add beans and cooked potatoes. Roughly mash potatoes, leaving small chunks.
- Add salt to taste, 1 cup water and stir well.
- Spread potato mixture in 22cm pie pan and set aside.
- Dust bench with flour. Roll out dough to 22cm circle. Cover filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough and crimp edges with fingers.
- Cut cross in centre of pie to vent steam. Brush with soymilk. Place pie in oven and bake for 20–30 mins, or until crust is golden. Let stand 5 mins then serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
