• Skip to main content
  • Skip to primary sidebar
My Therapist Cooks
menu icon
go to homepage
  • Memorial Day Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Memorial Day Recipes
  • Recipe Index
  • About
  • Contact
  • Subscribe
×
Home » Recipes » Brunch

Samosa Pie

Published: Nov 30, 2015 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. Leave a Comment

Jump to Recipe
No ratings yet

OK YES.  Just yes.  IMG_8187

Want to Read Later?

You can email this post to yourself (or anyone else!), so you can come back to it later!

This is yet another of Jay's brilliant ideas for winter - a vegetarian version of a pot pie, basically, but with Indian flavors that mimic a samosa, the street pastry that sometimes comes as an appetizer at Indian meals.  IMG_8195303

So basically it's pie crust wrapped around a super thick curry and the vegetables make it a health food.  

I LOVE this because 1. it's vegetarian but 2. it's super comforting and warming and hearty just like a meat dish would be, and I feel like this time of year a lot of the comfort foods we're presented with are meat-filled.  NOW, this is great for me because I love meat, but my other half doesn't like dead carcass so we need lots more cozy hearty dishes to fill our carb longings this time of year whether or not meat is involved.  

So that's exactly what we did.  

Now, I don't make my own pie crust because ain't nobody got time for that, but I also think that it's pretty easy to do in a food processor.  At any rate, you need some kind of a pie crust - two, a top and a bottom.  Then for the pie filling you'll need onion, carrot, celery, a potato, garlic, fresh ginger, frozen spinach, butter, flour, chick peas, garam masala, vegetable stock, and heavy cream.  Garam masala is a spice blend that tastes like...India? but if you don't have that feel free to use any curry powder you like in the same quantity - this works especially well with yellow curry.  IMG_8155

So first we preheat the oven to 375F and a big skillet to medium heat with a drizzle of olive oil.  Then, prep the veggies.  IMG_8157

Everything needs a small dice, about the size of kernels of corn or slightly larger.  IMG_8159

Add the carrot, celery, onion, and potato to the skillet.  IMG_8161

Stir everything for about 7 minutes to let it start cooking, then add the garlic and ginger.  They can be minced or just grated right into the skillet, which I like doing because it's one less thing to chop.  I keep fresh ginger in the freezer and grate it into whatever I'm using it for - no need for peeling or thawing, ever.  IMG_8162

Stir the garlic and ginger into the veggies, then add the garam masala, chick peas, and spinach.  IMG_8163

Stir THAT together, then make a little well in the center of the veggies and add the butter and the flour.  This will cook to make a paste and then thicken the gravy we'll make.  When the butter melts into the flour, stir everything together so the butter and flour coats all the veggies.  IMG_8164

Now, slowly pour in the stock and stir it into the veggies - it should bubble and thicken immediately because of the flour.  IMG_8165

Pour in the cream.  Stir everything together and taste the filling - add as much salt as you'd like to give it lots of flavor.  It needs to taste just slightly saltier than you think it should - potatoes absorb a lot of salt and the pie crust isn't very salty.  There should be gravy surrounding all the veggies, so add a splash or two of extra stock if you need to.  IMG_8169

Now, we build the pie, crimp the edges, cut slits, and bake!  IMG_8171

My top pie crust tore a little bit, and I moved on with my life and didn't bother pinching anything back together.  IMG_8173

This bakes for 30 minutes or so, just until the crust is browned and puffed.  The filling is cooked already, so we just wait for the pie crust to bake!IMG_8177

When the pie is done, let it rest for 15 minutes or so just like you would a lasagna to set up a little bit.  IMG_8179

Then cut it into pieces!  IMG_8181

You will absolutely love this.  It is on the heavy side from the pie crust and chick peas, but still healthy from all the veggies and only a leeeetle bit of cream for this whole big pie.  We devoured it in just two days, so maybe make 2 if you are making this for a big group!  IMG_8184

Curry in a pie.  Not a bad idea at all.  IMG_8186

 

Recipe

Samosa Pie

Lindsay Howerton-Hastings
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins

Ingredients
  

  • 1 medium potato diced
  • 1 medium carrot diced
  • 1 small onion chopped
  • 2 ribs celery diced
  • 2 cloves minced garlic
  • ½ inch piece ginger minced
  • 1 15 ounce can chick peas drained
  • 5 ounces frozen spinach drained and thawed (half a package)
  • 2 tablespoons garam masala or other curry powder
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup vegetable stock plus more if needed
  • ½ cup heavy cream
  • salt to taste
  • 2 prepared pie crusts thawed if frozen

Instructions
 

  • Preheat the oven to 375F and a large skillet to medium heat with a drizzle of olive oil. To the skillet, add the potato, onion, celery, and carrot with a sprinkle of salt. Stir the veggies for about 7 minutes to soften them, then add the garlic, ginger, garam masala, chick peas, and spinach. Stir for 3 minutes more until you can smell the garlic and ginger.
  • Make a well in the center of the vegetable mixture and add the flour and butter. Melt the butter and stir it together with the flour, then stir the flour mixture into the veggies.
  • Very slowly, pour in the vegetable stock, stirring as you go so the stock incorporates with the flour to thicken it and make a gravy. Pour in the cream. At this point, you should have a thick gravy. Add an extra splash or two of stock if needed so that the gravy covers all the veggies. Taste the mixture, and add salt to your preference.
  • Press one of the pie crusts into the bottom of a pie plate. Pour the mixture into the plate, and top with the second pie crust. Pinch the edges together to seal, and cut little slits in the top of the pie to vent.
  • Bake the pie for 30-40 minutes until the crust is browned and cooked through. Let rest for 15 minutes, then slice and serve.
  • Enjoy!

Nutrition

Serving: 6g
Tried this recipe?Let me know how it was!

 

More Yummy Brunch Recipes

  • Smoked salmon charcuterie board with scallion cream cheese and pickled red onions.
    Smoked Salmon Charcuterie Board
  • Small white bowl of cream cheese and scallions.
    Scallion Cream Cheese
  • Bowl of crab rangoon dip swirled with sweet chili sauce and fried wonton chips.
    Crab Rangoon Dip
  • stack of pancakes with stream of syrup on white napking
    Mark Bittman's Everyday Pancakes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

More about me →

Yummy Memorial Day Recipes

  • Black Bean Salsa with Avocado

  • Watermelon Juice with Lime and Mint

  • bowl of vegan potato salad
    Vegan Potato Salad

  • Gray plate with burrata, pesto, and roasted tomatoes surrounded by grilled bread.
    Burrata Pesto Dip with Yogurt + Roasted Tomatoes

  • A hamburger with lettuce, tomato, and pimento cheese on parchment paper.
    15 Easy Memorial Day Recipes

  • White plate with tofu steak, baked potato and steamed broccoli.
    Marinated Tofu Steak

Most Popular Recipes

  • Black skillet with sliced steak and shallot sauce.
    Cast Iron New York Strip

  • indian butter chicken served with rice in a white bowl.
    Easy Slow Cooker Butter Chicken

  • homemade hibachi shrimp bowl in white serving bowl with asparagus and white rice.
    3-ingredient Hibachi Shrimp

  • white plate of asparagus casserole with a silver fork.
    BEST Easy Asparagus Casserole

  • Braised Chicken Thighs with Leeks and Lemon
    One-Skillet Chicken and Leeks

  • Brown Butter Blondies

Footer

↑ back to top

About

  • About
  • Privacy Policy

Emails

  • Sign Up! to get new recipes in your inbox

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

 

Loading Comments...
 

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required