Best Indian Samosa Casserole Recipes

INDIAN SAMOSA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• To make the crust, whisk together the flours and salt in a bowl.
• Stir in the oil until clumps form.
• Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together.
• Shape into a ball, cover with a damp towel and set aside.
• To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside.
• Cook the potatoes in boiling salted water 15 minutes or until tender.
• Drain, return to the pot, and mash, leaving small chunks.
• Heat the oil in a skillet over medium heat.
• Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender.
• Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre.
• Toast for 30 seconds.
• Stir in the peas and broth.
• Fold the onion mixture into the potatoes and stir in the sugar.
• Season with salt and pepper, if desired.
• Spread the filling in a 9" pie dish and set aside.
• Roll out the crust to an 11" circle on a floured work surface.
• Cover the filling with the crust, pressing down to make sure no air pockets remain.
• Trim away the excess dough and crimp the edges.
• Cut an X in the centre to vent the steam and brush with milk before baking.
• Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden.
• Let stand for 5 minutes before serving.

INDIAN SAMOSA CASSEROLE

Steps:

• Preheat oven to 375°F
• Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
• To make Filling:.
• Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
• Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
• Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
• Spread Filling in 9-inch pie pan. Set aside.
• Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
• Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.

INDIAN SAMOSA CASSEROLE

Steps:

• To make crust: Preheat oven to 375. Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 to 10 tbsp of cold water, 1 tbs at a time. Shape until ball, cover with damp towel, and set aside. • Filling: Stir together mustard seeds, curry, ginger, cumin and pepper flakes in bowl. set aside. Cook potatoes in boiling salted water 15 min or until tender. Drain, return to pot, and mask, leaving small chunks. • Heat oil in skillet over medium heat. Add onion, carrot, and garlic and saute 5 min or until carrot is tender. Move onion mixture to side of pan and add mustard seed mixture to middle. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper. Spread filling into 9-in pie pan. set aside. • Roll out dough and cover filling, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam. Brush with soymilk just before baking. Place pie on sheet and bake 40 to 50 min or until crust is golden. Let stand 5 min before serving. Citation: Vegetarian Times January 2010 issue.