Vegan frying-pan samosa pie
- October 2020
- Serves 4
- Hands-on time 30 min
Ever longed for all the flavours of your favourite Indian snack in a giant pie? Your wish is our command. Potato, cauliflower and peas are enhanced by the curry powder, ginger, garlic, chillies and turmeric. The crispy filo pastry topping means this pie looks as good as it tastes. If you like samosas, you need to give this a go.
This recipe is from Speedy BOSH! by Henry Firth and Ian Theasby (HQ, £22).
- 10.6g (0.8g saturated)
- 58.4g (4.3g sugars)
- 2 baking potatoes, chopped into 2cm pieces
- 1 small or 1⁄2 large cauliflower
- 1 tbsp vegetable oil
- 2 garlic cloves
- Thumb-size piece fresh ginger
- 1 fresh green chilli, chopped (deseeded, if you like)
- 1 tbsp curry powder
- 2 tsp ground turmeric
- 1 tsp fennel seeds
- 350ml vegetable stock
- 175g frozen peas
- Small bunch fresh coriander, roughly chopped
- Juice 1 lime
- Unsweetened coconut yogurt to serve
For the topping…
- 6 filo pastry sheets
- Vegetable oil to brush
- Nigella seeds to sprinkle
- Heat the oven to 200°C/180°C fan/ gas 6. Tip the potatoes into a large microwaveable bowl, cover and microwave on high for 4-6 minutes.
- Roughly chop the cauliflower into bite-size chunks. Add to the bowl with the potatoes and microwave for 6 minutes more.
- Meanwhile, make the topping (see Make Ahead). Take a sheet of pastry and brush with vegetable oil, then sprinkle with nigella seeds. Scrunch it up into a rough shape (the 6 shapes together should cover the top of your frying pan) and put it on the baking tray. Repeat with the rest of the pastry sheets and bake for 6-8 minutes until golden, keeping an eye on them – they can turn from golden to overcooked very quickly!
- For the filling, add the 1 tbsp veg oil to the frying pan and put it over a high heat. Grate the garlic and ginger directly into the pan and add the chilli along with a pinch of salt.
- Add the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato chunks. Stir to coat in the spices, add the stock and season well. Cover the pan and cook for 2-3 minutes.
- Take off the lid and use a fork or potato masher to lightly smush the mixture. Add the peas to the pan and cook for 2 minutes, then remove from the heat. Add the coriander and stir it through the mixture. Squeeze in the lime juice, then stir it through.
- To assemble, top the frying pan with the filo scrunches and bring it to the table. Serve straight from the pan with a dollop of coconut yogurt.
Make the curry filling up to a day ahead, then cover and chill before completing the recipe to serve. The topping is best made on the day.
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