Vegan Samosa Pie (Print Version)
# Ingredients:
→ For the samosa potatoes
01 -
1 teaspoon oil
02 -
¼ teaspoon cumin seeds
03 -
¼ teaspoon coriander seeds
04 -
¼ cup chopped red onion
05 -
2 tablespoons cashews
06 -
½ Serrano chili, finely chopped
07 -
¾ teaspoon ground turmeric
08 -
½ teaspoon ground cumin
09 -
½ teaspoon ground coriander
10 -
¼ teaspoon cayenne, adjust to taste
11 -
2 teaspoons minced ginger
12 -
½ teaspoon garlic powder
13 -
2 cups potatoes, cut into 2 cm cubes
14 -
½ teaspoon salt
15 -
½ teaspoon chaat masala or dried mango powder (amchoor)
16 -
80 ml water
17 -
¼ cup fresh or thawed frozen peas
18 -
2 tablespoons chopped cilantro
19 -
2 tablespoons chopped fresh mint
20 -
1 teaspoon lemon juice
21 -
One 23x23 cm sheet of vegan puff pastry
22 -
Baby greens of choice (optional)
# Instructions:
01 -
Start the Instant Pot on sauté setting then add oil. Once hot, add cumin seeds and coriander seeds, cooking for 30 seconds until they darken significantly. Add onion, green chili, cashews and a pinch of salt, cooking for 2 minutes while stirring occasionally.
02 -
Add turmeric, ground cumin, ground coriander, ginger, garlic powder and chaat masala, stirring to combine. Incorporate potatoes, salt, and water, mixing thoroughly to deglaze the pot.
03 -
Cancel the sauté function. Lock the lid, set pressure knob to sealing, and cook on high pressure for 5 minutes (6 minutes for larger potato cubes). Once done, allow natural pressure release for 5 minutes before carefully venting remaining pressure.
04 -
Open the lid and partially mash the potatoes. Add peas, cilantro, mint, and lemon juice, mixing well. Adjust seasoning to taste, then remove from the hot pot and let cool for 10 minutes.
05 -
Thaw puff pastry on counter for 15-20 minutes. On a lightly floured surface, roll out the sheet on parchment paper until at least doubled in size. Transfer to a baking sheet.
06 -
Spread potato mixture onto one half of the puff pastry, leaving a 1.3 cm border. Optionally top with baby greens or a drizzle of chutney. Fold the empty half over the filling. Brush water along the edges and seal with a fork.
07 -
Cut a few small vents in the top of the pastry. Bake at 205°C for 18-22 minutes until golden brown.
08 -
Remove from oven and let cool for 5 minutes. Slice with a sharp knife and serve with chutneys of choice such as tamarind date chutney, mango chutney, or barbecue sauce.
# Notes:
01 -
For stovetop preparation, follow the same sautéing process in a pot, then add potatoes and water, cover and cook until tender (about 15-20 minutes).
02 -
Store refrigerated for up to 4 days or freeze for up to a month.