This dish blends a classic English dish with Indian flavours to make a really tasty, veggie infused, treat that can be served as a side dish or a vegetarian entree! We got the idea after I bought a set of 4 inch spring form pans with the intention of making individual sized savory pies (and asking my wife to make individual sized desserts since she’s a MUCH better dessert maker than me). I knew I wanted to start us off with some sort of pot pie as the maiden voyage. But as I was trying to determine what specifically to make for the filling, the garam masala in our cabinet caught my eye!
From there, I scoured the fridge for veggies for the filling, and I happened to have potatoes, peas, carrots, garlic, and onions on hand, so we were good to go! A short while later, we had these funky pies in a homemade dough ready for consumption…oh, and the house smelled great!
Fear not if you don’t have the small springform pans. You can also make this as a larger pie in a premade crust or with homemade crust in a regular pie plate.
Time: 2 Hours (or 1 hour if you make your short crust pastry ahead of time)
Ingredients:
- Short Crust Pastry Dough. You could also use a frozen pie crust if you prefer.
- Red Onion
- Garlic
- Russet Potato
- Shredded Carrots
- Peas
- Garam Masala
- Optional: Paneer
- 2 Tbsps Butter, Ghee, or Coconut Oil
- 2 Tbsps All Purpose Flour
- 1 Cup Vegetable Stock
Method:
- Start by making your Short Crust Pastry Dough if making from scratch. Then, wrap it in some plastic wrap, and set it aside for around an hour to allow ample time to hydrate.
- Wash, peel (if you wish), and dice your potato into small cubes.
- Heat your ghee, coconut oil, or butter in a pan. Then, add your potato cubes, and start to cook.
- Peel and dice your onion and garlic, and when your potatoes start to soften a little, add your onion and garlic to the pan.
- Cook until your onions start to turn opaque, and then add your peas, carrots, and garam masala. **If using paneer, dice into small cubes or grate with a box grater, and add in as well.
- Cook until your veggies are all nearly fully cooked. Then, add your flour, and stir to fully incorporate.
- Add your vegetable stock, and bring to a simmer so it can cook down and thicken significantly.
- Heat your oven to 350 degrees.
- If you made short crust dough, roll it out to the appropriate size given your cooking vessel. If using 4 inch spring form pans, you’ll want to roll your dough to 8-9 inches in diameter.
- Arrange your dough into the cooking vessel, and then fill each with your samosa filling.
- Bake for around 45 minutes until the dough starts to turn golden brown and crispy.
- Plate, devour, and enjoy!
