Samosa Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 ½ cups flour1 cup whole wheat flour¾ cup shortening½ cup ice water mixed with 2 tbsp vinegar1 tablespoon olive oil2 cups onions, chopped 6 cups cooked, unpeeled potatoes, cubed into about ½” pieces2 cups cooked, unpeeled sweet potatoes, cubed into about ½” pieces2 cups cooked rutabaga, cubed into about ½” pieces2 tablespoons fresh grated ginger6 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 flakes½ cup fresh lemon juice 1 cup frozen peas
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.
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.
Nutritional Info 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
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