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Samosa Potpie Recipe

Name: Samosa Potpie
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 8
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; FILLING:; 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

Taste of Home

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

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

FILLING:

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

Method

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 and 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 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.

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