SAMOSA POTPIE

Samosa Potpie image

The go-to appetizer at any Indian restaurant, samosas are reimagined as a delicious main-dish potpie. The heavily spiced potato and pea filling is surrounded by a flaky homemade crust. Serve with green or tamarind chutney. -Shri Repp, Seattle, Washington

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon dried ajwain seeds or dried thyme
1 cup cold unsalted butter
6 to 8 tablespoons ice water
4 cups cubed peeled potatoes
1/2 cup frozen peas, thawed
1 tablespoon lemon juice
1 tablespoon chat masala seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground turmeric
1/2 teaspoon salt
1 to 2 red chili peppers, minced, optional
Green or tamarind chutney, optional

Steps:

In a large bowl, mix flour, salt and ajwain seeds; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Mash potatoes gently, leaving some chunks. Stir in peas, lemon juice, seasonings and, if desired, chili peppers., On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate greased well with butter. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before cutting. If desired, serve with chutney.

Nutrition Facts : Calories 430 calories, Fat 24g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 715mg sodium, Carbohydrate 48g carbohydrate (1g sugars, Fiber 3g fiber), Protein 6g protein.