I love Samosa. So much that I decided to make one the main part of dinner. This was lovely served with rice and cabbage. But it would be equally great with a salad, or on its own for lunch.
This pie serves 4, and leftovers should keep in the fridge for a day or two. Just remember to reheat in the oven, otherwise the pastry will go soggy!
Ingredients
- 3 or 4 sheets of vegan filo pastry- I used Jus-rol
- 3 medium potatoes, washed and scrubbed
- 3 medium carrots, washed
- 1 cup of frozen peas
- 1 red onion
- 1 tbsp garlic-ginger paste
- 1tsp mustard seeds
- 1tsp fennel seeds
- 2tbsp mild or medium curry powder
- 1 cup vegetable stock
- Oil of your choice for cooking and brushing the pastry
Method
1. Heat your oven to 180⁰ Celsius, and line a round, loose bottomed cake tin with greaseproof paper. Brush this with oil or melted butter. Take the pastry out of the fridge to allow it to come to room temperature.
2. Dice your potatoes and carrots into 0.5-1cm pieces and finely slice the onion.
3. In a deep frying pan, heat a glug of oil, then add the fennel and mustard seeds. Once they start popping, add your onion and cook for a few minutes until the onion softens.
4. Add the carrots and potatoes and cook for a few more minutes before adding the ginger- garlic paste and continuing for 2 minutes.
5. Stir the curry powder through, coating all the veggies, fry for 1-2 minutes, stirring well to prevent the potatoes sticking to the pan. Then add the stock and turn the pan down to a simmer, cover and allow it to cook for 10 minutes. Add more stock if it dries out.
6. Remove the lid, add the peas and check for wetness. If there’s still liquid, cover and continue cooking for another 5-10 minutes until the potatoes and carrots have softened and most of the liquid has been absorbed. Otherwise add more stock and continue cooking. Once the vegetables are soft, take the pan off the heat and allow it to cool.
7. Place a sheet of pastry in the cake tin, tucking it into the edges. Don’t worry if it tears a little, you’ll be layering it so any breaks will be patched up. Brush this layer all over with oil or melted butter, then take the next sheet of filo and repeat. Do this with all 3 or 4 sheets. I turn the tin 90 degrees before adding the next sheet, as they are not square, so it gives an equal amount of overhang of the pastry all the way around.
8. Spoon your cooled spicy veg mix into the cake tin and make sure this also goes into all the edges. Gently push down to pack it all in.
9. Pull the edges of the last layer of filo back over the top of the vegetables to partly cover. Make sure you keep it rough and crinkled, as this will provide lots of crunch when cooked. Brush the top of this with oil, then pull the next layer over, repeating until all the pastry has been pulled back over, making a lovely, wrinkly pie top. Brush the top of the pie with oil or butter.
10. Pop it into the oven for 20-25 minutes, checking near to the end to make sure the edges aren’t burning. It should all be a lovely golden brown.
11. Carefully remove from the oven, and take it out of the tin, placing it on a board or cooling rack, before cutting and serving.
Enjoy 💚