android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

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

Samosa Pie 576X265

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

    In the kitchen:

  • 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.
  • At the barbecue:

  • 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.
Ingredients
Instructions

Let's Gear Up

Recommended Tools