SAMOSA PIE
People
Serves 6
Prep Time
2:30 h
Grilling Time
30 min.
- People
- Serves 6
- Prep Time
- 2:30 h
- Grilling Time
- 30 min.
the Ingredients
For the Shortcrust Pastry:
- 60 grams Butter
- ¼ teaspoon Salt
- 130 grams Refined flour
- 30 milliliters Warm Water
For the Topping:
- 1½ tablespoon Vegetable oil
- 2 teaspoons Garam masala
- 1 teaspoon Cumin seeds
- 2½ cm Ginger
- 2 Cloves Garlic
- 2 Green Chilies
- 4 Potatoes boiled, peeled & mashed
- 2 tablespoons Green Peas
- 1 teaspoon Coriander seeds
- 1 teaspoon Dried Mango
- 1 teaspoon Turmeric powder
- 2 teaspoons Kashmiri chili powder
- ½ teaspoon Salt
Instructions
- 01 In a mixing bowl; sift flour, add butter cubes and work it in with your fingers. Add water and kneed till dough form. Shrink wrap the dough and rest in fridge for 60 minutes.
- 02 Crush coriander and cumin seeds in a pestle & mortar.
- 03 Saute the green chilies in a pan for 3 to 4 minutes.
- 04 Add coriander, cumin and garam masala into the saute pan before adding mashed potatoes. Mix well and season with mango powder and salt. Saute for 7 to 8 minutes.
- 05 Roll out the dough to about 5mm thickness, line a drip pan with the dough, dock with a fork and trim off the extras.
- 01 Preheat grill to 190°C for 15 minutes with the lid down.
- 02 Place the dough lined drip pan over indirect heat and blind bake with the lid down for 15 minutes. Then add the filling and cover the top with the remaining rolled dough to make the top crust. Bake using indirect heat till golden brown.
- 03 Rest the pie, then serve with mint and sweet tamarind chutney.
In the kitchen:
At the barbecue:
the Ingredients
For the Shortcrust Pastry:
- 60 grams Butter
- ¼ teaspoon Salt
- 130 grams Refined flour
- 30 milliliters Warm Water
For the Topping:
- 1½ tablespoon Vegetable oil
- 2 teaspoons Garam masala
- 1 teaspoon Cumin seeds
- 2½ cm Ginger
- 2 Cloves Garlic
- 2 Green Chilies
- 4 Potatoes boiled, peeled & mashed
- 2 tablespoons Green Peas
- 1 teaspoon Coriander seeds
- 1 teaspoon Dried Mango
- 1 teaspoon Turmeric powder
- 2 teaspoons Kashmiri chili powder
- ½ teaspoon Salt