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Vegan Samosa Pie

Crispy Vegan Samosa Pie: A Flavorful Twist for Gatherings

This Vegan Samosa Pie is a delightful twist on traditional samosas, featuring spiced potatoes and peas in a crispy crust, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 15 minutes
Total Time 57 minutes
Servings: 8 slices
Course: Snacks
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Oil Cooking fat to sauté spices and vegetables
  • 1 teaspoon Cumin Seeds Aromatic spice that adds warmth
  • 1 teaspoon Coriander Seeds Adds a citrusy, nutty flavor
  • 1 medium Chopped Red Onion Provides sweetness and depth
  • 1/3 cup Cashews Adds creaminess and crunch; omit for nut-free
  • 1 medium Green Chili (Serrano) Adds heat and flavor
  • 1/2 teaspoon Ground Turmeric Offers beautiful color; optional
  • 1 teaspoon Ground Cumin Enhances flavor depth
  • 1 teaspoon Ground Coriander Complements the filling’s flavor profile
  • 1/4 teaspoon Cayenne Pepper Provides noticeable heat
  • 1 tablespoon Minced Ginger Adds zest and warmth
  • 1 teaspoon Garlic Powder Contributes umami and depth
  • 2 cups Cubed Potatoes (3/4 inch) Main filling ingredient offering bulk
  • 1 teaspoon Salt Enhances overall flavor
  • 1 teaspoon Chaat Masala Adds tangy flair
  • 1/2 cup Water Helps cook the potatoes
  • 1 cup Fresh or Thawed Frozen Peas Offers sweetness and color
  • 1/4 cup Chopped Cilantro Fresh herb that brightens the dish
  • 2 tablespoons Chopped Fresh Mint Boosts freshness and flavor
  • 1 tablespoon Lemon Juice Brightens and balances flavors
For the Pastry
  • 1 sheet Puff Pastry Make sure to thaw before rolling out

Equipment

  • Instant Pot
  • Oven
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions for Vegan Samosa Pie
  1. In your Instant Pot, heat oil over medium heat. Sauté cumin and coriander seeds until fragrant, about 1-2 minutes. Add chopped red onion and green chili, cooking until onions are translucent.
  2. Stir in cashews and cook for another minute. Mix in remaining spices and cubed potatoes. Add water, cover, and pressure cook for 5-6 minutes until potatoes are tender.
  3. Mash the mixture slightly, then stir in peas, cilantro, mint, and lemon juice. Let the filling cool.
  4. Preheat your oven to 400°F (205°C). Roll out thawed puff pastry on parchment paper until double its original size. Place half the pastry on a baking sheet.
  5. Spread the cooled potato filling evenly over the pastry. Fold the other half over, pinch the edges to seal, and cut vent slits on top.
  6. Bake for 18-22 minutes until pastry is golden brown and crisp. Cool for a few minutes before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 25gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 350mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1.5mg

Notes

Chill your pastry while working to ensure a crisp, flaky crust. Adjust spice levels to your taste. Serve with your favorite chutney.

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