Vegan frying-pan samosa pie

Vegan frying-pan samosa pie
  • Serves icon Serves 4
  • Time icon 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).

Nutrition: per serving

Calories
379kcals
Fat
10.6g (0.8g saturated)
Protein
9.8g
Carbohydrates
58.4g (4.3g sugars)
Fibre
5.4g
Salt
0.3g
Calories
379kcals
Fat
10.6g (0.8g saturated)
Protein
9.8g
Carbohydrates
58.4g (4.3g sugars)
Fibre
5.4g
Salt
0.3g

Ingredients

  • 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

Method

  1. 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.
  2. Roughly chop the cauliflower into bite-size chunks. Add to the bowl with the potatoes and microwave for 6 minutes more.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.

delicious. tips

  1. 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.

Recipe By

Ian Theasby and Henry Firth

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Bonfire Night recipes

Vegan pumpkin pie

Dive into this creamy vegan pumpkin pie recipe, perfect for warming up your chilly autumn...

Save recipe icon Save recipe icon Save recipe

Vegan Christmas recipes

Vegan miso mushroom, squash and chestnut wellington

This vegan wellington makes a standout centrepiece whatever the occasion. A mixture of miso mushrooms,...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Butternut squash and sage macaroni

A spin-on-a-classic, this vegan version of macaroni and cheese is one of Katy Beskow’s most...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine