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Dive into this vegan samosa pie, where classic Indian street food turns into a big, cozy meal perfect for sharing. Puff pastry hugs a warmly spiced potato filling packed with peas and tons of fresh herbs, serving up comfort and style all in one.
The first time I made this for a mixed crowd of vegans and non-vegans at a get-together, it totally stole the spotlight. Now, whenever I want to impress but don’t want to be stuck cooking all day, this is my standby.
Irresistible Ingredients
- Puff pastry: for the best flakiness, snag the kind made with all butter
- Fresh herbs: mint and cilantro make every bite pop
- Chaat masala (or amchoor): a tangy favorite that really nails the samosa vibe
- Potatoes: Yukon Golds hold up great and taste super buttery
- Fresh ginger: gives a bright punch that’s way better than the dried stuff
- Ground spices: cayenne, coriander, cumin, turmeric—taste just like samosas
- Green chili: up the amount or skip it to tweak the heat
- Cashews: make the filling rich and kinda creamy
- Red onion: sweeter than regular onions and makes a nice base for flavor
- Cumin and coriander seeds: tossing these into hot oil wakes up the flavor big time
Detailed Directions
- Seal and bake everything:
- Brush a little water on the edges, fold the pastry gently over all the filling, and press it shut with a fork. Slice a few openings on top so steam sneaks out. Throw into a 400°F oven so it crisps up to gold in about 20 minutes. Those vents are important—no soggy crust here!
- Put together the pie:
- Roll puff pastry (defrosted) out bigger on a floured board, keeping it even. Scoop your cooled potato mix onto half, making sure there’s a border for closing. Wait for it to chill—it stops the trim from getting soggy underneath.
- Wrap up the filling:
- Once the pressure drops after five minutes, mash some spuds and keep a few chunky bits for texture. While still warm, but not hot, add peas, herbs, and lemon juice. It keeps everything fresh and peas stay just right—not mushy.
- Cook the potatoes under pressure:
- Toss in diced potatoes with a big pinch of salt and a splash of water. Pop the lid on and set to cook at high pressure for five minutes. This quick bath helps the potatoes soak in all those spices while staying tender.
- Add all the good stuff:
- Spoon in the dry spices—coriander, cumin, turmeric, cayenne—plus ginger, garlic powder, and chaat masala. Keep stirring for half a minute so nothing sticks, letting the heat bring out the heads-turning aromas.
- Sauté for flavor:
- Chuck in onions, chilies, cashews, and a bit of salt, then cook for a couple minutes until onions look soft and transparent. The salt moves things along by pulling out the liquid.
- Start things off—toast the spices:
- Pour oil in your Instant Pot and switch to sauté mode. Get it shimmering, then drop in those whole cumin and coriander seeds. Let them pop and darken for about thirty seconds to build that flavor base.
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The magic moment for me is always when the cumin and coriander hit that hot oil. The kitchen fills up with this mouthwatering smell, and I can’t help but feel excited for what’s coming—it takes me back to discovering Indian street eats for the first time.
Stovetop Version
No Instant Pot? Totally fine—this is just as easy on the stove. Start the same with spice-toasting in a Dutch oven or big skillet. When you toss the potatoes in, use half a cup of water, turn the heat down, and put the lid on. Let it cook low for about 15 minutes, stirring now and then so nothing sticks. If it’s too wet, just uncover it at the end to let the steam out—it should finish thick, not runny.
Switch Things Up
Use what’s in the fridge—corn, frozen edamame, or diced carrots can stand in for peas. If you’re out of fresh mint, double up the cilantro or toss in some spinach. Try sweet potatoes if you want a hint of sweetness. For extra protein, stir in a half cup of cooked lentils before the filling goes into the pastry. The main spice mix keeps everything tasting familiar while you change up the rest.
How to Serve
Samosa pie is amazing solo, but throw in sides for a full-on spread. Cool it down with cucumber raita (use coconut yogurt if you're sticking to plant-based). Sweet, tangy tamarind chutney is awesome on top, and mint chutney bumps up the freshness. Round it off with a super simple salad—just chopped tomato, onion, cucumber, plenty of salt, and fresh lemon juice.
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This vegan samosa pie brings cool flavors and textures together in a way that makes it the life of the table—people won’t forget it soon.
Frequently Asked Questions
- → Can I make the potato filling ahead of time?
Go for it! You can cook the filling up to two days before, stash it in your fridge, and just let things warm up a bit before you start building the pie. That way, it bakes nice and even.
- → How do I prevent a soggy bottom on my samosa pie?
If your filling’s cooled down first, you’re already ahead. You can also pop the bottom pastry in the oven for a few minutes before adding the filling, or sprinkle in a little cornstarch as a barrier. That’ll help keep the crust crisp.
- → What can I substitute for chaat masala?
If you don’t have chaat masala, try dried mango powder (amchoor). Or you can just squeeze more lemon at the end for a tangy vibe. Toss in a bit of garam masala and extra lemon if you want a similar kick.
- → Can I freeze this samosa pie?
Definitely! You can freeze it baked or unbaked. For raw, toss in a few extra minutes when baking later. If it’s already baked, just reheat in a 350°F oven ‘til hot all the way through.
- → What are some good side dishes to serve with this?
Scoop up some mint-cilantro or tamarind chutney for dipping, or keep it fresh with cucumber raita. Even a simple salad tossed with lemon and cumin is great alongside.
- → Can I make this without cashews for a nut-free version?
Sure thing! Just skip the cashews or try sunflower seeds for the crunch. Tastes awesome either way.