Saturday, 12 February 2011

Samosa Pie

I have been seeking lighter dinners lately. It is inevitable in Australia in January and February. December brings a wealth of Christmas indulgence and then the new year hits and, whether we make resolutions or not, the body realises it is actually summer and rich foods are not suitable for hot days.

Even in a cooler Aussie summer, such as we have been having, amid the floods and cyclones there are bushfires. Despite all our recent rain, we have had plenty of days when the washing dries quickly on the line, there is little call for jumpers and cardigans, and it is warm enough to eat outside in the evening.

On the day that I made this samosa pie, it was cool enough to bake the pie in the oven but warm enough that Sylvia didn't want to come inside. So E took her highchair outside while I prepared dinner inside. She insisted her baby doll sit in the highchair and she climb onto an outdoor chair. Most of her plate of food was ignored. She was more interested in coaxing Zinc to drink from one of her toy frypans. Sometimes (often!) there are more interesting things than a full belly.

This was an easy pie to make. No rubbing butter in, no chilling pastry and no blind baking. It is like a pot pie, with just a layer of pastry covering the filling. My main problem with the pastry was that my dear little green rolling pin snapped while I was rolling out. It was just the right size and I will miss it.

In keeping with the weather, this is a lighter dish. We both loved it. It has enough stodge and spice for E - potato, pastry, curry - and enough protein and vegies for me. E gave it 10 out of 10. He wanted more but I wanted it to last us two nights. Even so I found him just neatening up the leftover piece of pie. I found it quite spicy and served it with yoghurt. But it was very good and I have promised E that I will make it again soon.

Previously on Green Gourmet Giraffe:
This time last year: NCR Bann’s Parsnip Soup with Walnut Ravioli
This time two years ago: Jam-Making Reflections by a Novice
This time three years ago: Potato Scones for Brunch

Samosa Pie
adapted from Vegetarian Times
Serves 4

Crust
  • 1/2 cup plain white flour
  • 1/2 cup plain wholemeal flour
  • 1/4 tsp. salt
  • 2 Tbs. vegetable oil
Filling
  • 3 medium potatoes, peeled and diced
  • 1/2 cauliflower, roughly chopped
  • 1 1/2 medium carrots, diced
  • 1 Tbsp black mustard seeds
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/8 tsp. ground chillis, optional
  • 1 1/2 tsp vegetable oil
  • 1 onion, chopped
  • 2 large cloves garlic, finely chopped
  • 1 tsp grated fresh ginger
  • 1 cup frozen peas
  • 1 cup cooked brown lentils (mine were from a tin)
  • 1 cup vegetable stock
  • 2 tsp agave syrup
  • 1 Tbsp milk
First make the pastry for the crust. Place flours and salt into a bowl and stir in the oil. Add 6-10 tablespoons of cold water until the pastry come together into a ball. I think I added 7 tbsp. Cover with a damp cloth.

Cook potatoes in salted water for about 15-20 minutes until just soft. Add carrots and cauliflower to the mixture in the last 5-10 minutes of cooking.

While vegetables are cooking, mix dry spices in a small bowl. Fry onion in oil (I did this in the same large saucepan as I had cooked the potatoes) until starting to brown and add garlic and ginger and stir for about a minute. Push onion mixture to the side and add dry spices. Cook for about 30 minutes and then add peas, lentils, agave syrup and stock. Stir for a minutes or so and add cooked potatoes, carrots and cauliflower.

Tip vegetable mixture into a 22 cm or 9 inch pie dish - no need to grease it.

Roll out the pastry into a large circle to fit on your pie dish. Arrange pastry over pie filling, making sure there are no air bubbles. Crimping the pastry at the edges is optional. I was too distracted. Brush with a little milk and use a sharp knife to make a cross in the middle to allow air to escape.

Bake pie at 190 C for about 40-50 minutes. Mine took 40 minutes but I am a little unsure what temperature I had my oven at. When pastry is golden brown remove pie from oven and sit for 5-10 minutes before serving.

On the Stereo:
Amanda Palmer performs the hits of Radiohead on her Magic Ukelele - Amanda Palmer

15 comments:

  1. Oops! I read this as "Samoas Pie", as in the girl scout chocolate coconut cookie (which, as an Australian like you, I've only read about, not eaten!) So I was very confused by the first picture's plethora of veggies ;)

    Luckily for the both of us, I'm far more likely to make a vegetable pie than a sweet pie!

    ReplyDelete
  2. What a fantatsic idea - samosa pie! I love samosa's but haven't been able to eat them since going gluten free but I'm sure I could make this with a different pastry top. I'm so excited now, thank you!

    ReplyDelete
  3. This pie sounds PERFECT for the frigid weather that we've been having! I love samosas but not how they are deep fried. This sounds like the perfect compromise!

    ReplyDelete
  4. Brilliant idea! I love samosas, but they are a fiddly, deep-fry commitment. And all those lovely veggies under one roof crust. : }

    ReplyDelete
  5. Sorry to hear about your rolling pin - I expect it's the sort of thing that's really hard to replace. Your pie sounds delicious - just the sort of thing that would keep CT and I very happy. I've not come across using oil in pastry before - sounds nice and easy though, so I might just have to try it.

    ReplyDelete
  6. Wow, this looks amazing. I go crazy over samosas but I don't love that they're deep fried. This looks like the best of both delicious worlds. I am seriously going to have to try this.

    ReplyDelete
  7. Sounds like my kinda pie. I'm terrible at pie-crusts. The blend of ingredients sound wonderful, full of warmth...

    Thanks for sharing, Johanna...

    ReplyDelete
  8. Great idea, I love samosa and pie so this is an unbeatable combo. Yum!

    ReplyDelete
  9. Thanks Hannah - am not familiar with samoas pies but I have a feeling I would prefer a samosa pie

    Thanks Katie - I am sure you would have some great ideas for a GF pastry - unlike samosas - the filling is more prominent than the pastry so it places less demands on the pastry

    Thanks Joanne - it is a pie for all weather - and for those of us who don't like to deep fry

    Thanks Susan - yes far less fiddly than samosas but still full of flavour

    Thanks Choclette - was relieved today to find I hadn't thrown out the rolling pin when I needed it but it isn't the same without the handle - oil in pastry makes it a little more chewy but this pastry soaks up lots of flavour and moisture from the filling so it works fine

    Thank Sarah - do try this - you are right that it is the best of both worlds - who wants to deep fry!

    Thanks Chele - I was hooked as soon as I saw this on vegetarian times - and it is so easy

    ReplyDelete
  10. This is the most brilliant idea I've seen in ages - I love samosa filling!

    ReplyDelete
  11. I am so excited about this one, Johanna! Top of my to-make list!

    ReplyDelete
  12. You know me, I like it. I've also seen a version of this veggie pie in one of the British food magazines.

    PS Shame about your rolling pin. Your probably gonna have to keep your eyes out for a good replacement.

    ReplyDelete
  13. Samosa pie...brilliant! I think I'll have to give this one a go.

    ReplyDelete
  14. I love samosas and making it in pie form sounds much preferable to putting together individual ones! I'll have to try this.

    ReplyDelete

I love hearing from you. Please feel welcome to share your feedback and questions. I have started using word verification recently to combat an avalanche of spam. Apologies for the hassle of reading the mysterious captcha code (refresh to find an easy one).