Samosa Pot Pie
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 567.1
- Total Fat: 13.0 g
- Cholesterol: 7.8 mg
- Sodium: 328.5 mg
- Total Carbs: 101.8 g
- Dietary Fiber: 15.1 g
- Protein: 12.9 g
View full nutritional breakdown of Samosa Pot Pie calories by ingredient
Introduction
Adapted from http://sizzlingveggies.com/challenges/blogging-marathon/samosa-pot-pie/ Adapted from http://sizzlingveggies.com/challenges/blog
ging-marathon/samosa-pot-pie/
Number of Servings: 2
Ingredients
-
Potatoes -- 4 medium (boiled, peeled)
Onion -- 1 medium (finely chopped)
Carrot -- 1 medium (finely chopped)
Peas -- 1/2 cup (I used frozen)
Turmeric Powder -- 1/4 tsp
Chilli Powder -- 1 tsp
Dhania Powder (Coriander Powder) -- 1 tsp
Garam Masala Powder -- 1/2 tsp
Ginger-Garlic Paste -- 1tsp
Salt -- to taste
Oil -- 1 Tbsp
Salt -- to taste
Butter -- 1/2 Tbsp (melted)
Phyllo Dough -- to cover 2 round dishes about 5" to 6" in diameter
Directions
Thaw phyllo dough as per the boxed instructions. Heat oil in a pan, add ginger-garlic paste and chopped onions. Fry till the onions turn translucent. Lower the heat and add turmeric powder, chilli powder, dhania powder. Fry the masala powders taking care that you don't burn them.
Add chopped carrots and peas. Let it cook for few minutes till carrots are cooked. Add boiled potatoes, salt, and garam masala. Add about 1 to 1 1/2 cups of water. Mix until well combined and the gravy thickens about 2 to 3 minutes. Switch off flame.
Use 2 round 5" to 6" diameter ramekins. Fill the dishes with the filling until 3/4 of the container. Arrange phyllo dough and press the circumference to cover the filling. Make incisions on top. Preheat oven to 400 F. Bake the pot pies for about 15 to 20 minutes or until the phyllo dough gets golden brown on top. Let it cool few minutes before serving. Enjoy!
Serving Size: Makes 2 pot pies
Number of Servings: 2
Recipe submitted by SparkPeople user NTAYLOR578.
Add chopped carrots and peas. Let it cook for few minutes till carrots are cooked. Add boiled potatoes, salt, and garam masala. Add about 1 to 1 1/2 cups of water. Mix until well combined and the gravy thickens about 2 to 3 minutes. Switch off flame.
Use 2 round 5" to 6" diameter ramekins. Fill the dishes with the filling until 3/4 of the container. Arrange phyllo dough and press the circumference to cover the filling. Make incisions on top. Preheat oven to 400 F. Bake the pot pies for about 15 to 20 minutes or until the phyllo dough gets golden brown on top. Let it cool few minutes before serving. Enjoy!
Serving Size: Makes 2 pot pies
Number of Servings: 2
Recipe submitted by SparkPeople user NTAYLOR578.