Frying Pan Samosa Pie
- Simple
- 0:25 m
- 18 ingredients
This dish has all the flavours of our favourite Indian snack in a giant pie. What's not to like? Seriously. Potato, cauliflower and peas form the main bulk of the filling and the spice profile is simple, familiar and very effective.
Serves: 4
Ingredients
For the filling
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp fennel seeds
- 1 tbsp curry powder
- 4 sheets of plant-based filo pastry
- 2 tsp ground turmeric
- 350ml vegetable stock
- 175g frozen peas
- tbsp vegetable oil to brush
- nigella seeds
- 2 baking potatoes
- 1 small cauliflower
- 1 green chilli
- 2 garlic cloves
- thumb-sized piece of ginger peeled
- 1 lime
- small bunch of coriander
- Salt & pepper to taste
To serve
- coconut yoghurt
Before you start
Preheat oven to 200°C | Large microwaveable bowl | Clingfilm | Microwave | Pastry brush | Baking tray | Large frying pan with lid | Microplane or fine grater
Step 1
For the potatoes
- Peel and roughly chop the potatoes into 2cm chunks
- Tip into a large microwaveable bowl and cover with cling film
- Microwave on high for 4–6 minutes
Ingredients
- 2 baking potatoes
Step 2
Cook the cauliflower
- Roughly chop the cauliflower florets into bite-sized chunks
- Add to the bowl with the partially cooked potatoes and microwave for a further 6 minutes
Ingredients
- 1 small cauliflower
Step 3
Meanwhile, bake the pastry
- Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds
- Scrunch it up and place it on the baking tray
- Repeat with the rest of the pastry
- Bake in the oven for 6–8 minutes until golden, keeping an eye on them – they can turn from golden to brown very quickly!
Ingredients
- 4 sheets of plant-based filo pastry
- tbsp vegetable oil to brush
- nigella seeds
Step 4
Make the filling
- Add the tablespoon of vegetable oil to the frying pan and place it over a high heat
- Chop the green chilli, removing the seeds if you don’t like too much heat
- Peel the garlic
- Grate the garlic and ginger directly into the pan
- Add the green chilli to the pan along with a pinch of salt
- Add the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato chunks
- Stir to coat in the spices
- Add the stock and season well
- Cover the pan and cook for 2–3 minutes
- Take off the lid and use a fork or potato masher to lightly smush the mixture
- Add the peas to the pan and cook for 2 minutes, then remove from the heat
- Roughly chop the coriander and stir it through the mixture
- Halve the lime and squeeze in the juice, then stir it through
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp fennel seeds
- 1 tbsp curry powder
- 2 tsp ground turmeric
- 350ml vegetable stock
- 175g frozen peas
- 1 green chilli
- 2 garlic cloves
- thumb-sized piece of ginger peeled
- 1 lime
- small bunch of coriander
- Salt & pepper to taste
Step 5
Assemble
- Top the frying pan with the filo scrunches and bring it to the table
- Serve straight from the pan with a spoonful of coconut yoghurt
Ingredients
- coconut yoghurt