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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 396.5
  • Total Fat: 17.5 g
  • Cholesterol: 8.6 mg
  • Sodium: 33.1 mg
  • Total Carbs: 54.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 7.5 g

View full nutritional breakdown of Samosa Pie calories by ingredient
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Samosa Pie

Submitted by: JO_JO_BA

Introduction

Eggchef had mentioned a craving for samosas a while back, and I figured, why not a big one, instead of the bite-sized? So, here’s what emerged: all the flavour of samosas including the healthiness of the vegetables and the spices of the curry, wrapped in a delectable, flaky pastry crust. You will need a 10 inch spring-form pan for this recipe, which is fully vegan and a lot lower in fat than the deep-fried bites, and as a bonus it only gets better as it sits! Actually, it’s best made a day ahead and then reheated at 350F for 40-45 minutes. Eggchef had mentioned a craving for samosas a while back, and I figured, why not a big one, instead of the bite-sized? So, here’s what emerged: all the flavour of samosas including the healthiness of the vegetables and the spices of the curry, wrapped in a delectable, flaky pastry crust. You will need a 10 inch spring-form pan for this recipe, which is fully vegan and a lot lower in fat than the deep-fried bites, and as a bonus it only gets better as it sits! Actually, it’s best made a day ahead and then reheated at 350F for 40-45 minutes.
Number of Servings: 10

Ingredients

    1 ½ cups flour
    1 cup whole wheat flour
    ¾ cup shortening
    ½ cup ice water mixed with 2 tbsp vinegar
    1 tablespoon olive oil
    2 cups onions, chopped
    6 cups cooked, unpeeled potatoes, cubed into about ½” pieces
    2 cups cooked, unpeeled sweet potatoes, cubed into about ½” pieces
    2 cups cooked rutabaga, cubed into about ½” pieces
    2 tablespoons fresh grated ginger
    6 garlic cloves, minced
    1 1/2 tablespoons ground cumin
    1 tablespoon ground coriander
    1 ½ tablespoons curry powder
    2 teaspoons turmeric
    pepper, to taste
    1 tablespoon crushed red pepper flakes
    ½ cup fresh lemon juice
    1 cup frozen peas

Directions

Mix the flours in a large bowl.
Cut in shortening with a pastry blender or fork until a mealy texture forms.
Add cold, acidulated water a little at a time until a workable dough forms. Wrap in plastic and refrigerate for a minimum of one hour.
Preheat oven to 37F.
In a large pan, heat the oil over medium and add the onions. Sauté until onions are translucent and beginning to colour, about 10 minutes.
Add the potatoes, sweet potatoes, rutabaga, ginger and garlic, and sauté 6-7 minutes more.
Add the spices and stir until fragrant and well blended with the potato mixture.
Add the lemon juice and peas, stirring well. Remove from heat.
Leave about a third of the dough for the top crust wrapped in the refrigerator. Roll out remaining dough to about 1/8” thick.
Line the spring-form pan with the dough, allowing ½” overhang on the edges.
Pour in the filling, pressing down to fill crust.
Roll out the reserved dough and place over the pan. Crimp edges together, sealing well, and poke 4-5 holes in the top for ventilation.
Bake in oven for about 1 hour, until golden and heated through.

Number of Servings: 10

Recipe submitted by SparkPeople user JO_JO_BA.






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  • 1 of 1 people found this review helpful
    getting a lot of symbols in place of words and/or numerals? - 10/27/10

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  • Awesome thanks for sharing! - 10/5/09

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  • This made a huge amount, the kids weren't so thrilled so DH and I ate it for a number of days, I used carrots instead of rutabaga as DH won't touch it. Very yummy. Also good with mango chutney on the side. - 6/29/09

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  • The filling was delicious, the crust came out a bit too thick for me. Wonderful vegetarian meal that fed two people for a few days. I never knew how to make samosa filling, or pie so thank you for the recipe! - 5/4/09

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