Best 3 Samosa Pot Pie Recipes

Prepare to embark on a delectable culinary adventure as we delve into the art of creating the perfect Samosa Pot Pie. This dish seamlessly blends the vibrant flavors of Indian samosas with the comforting warmth of a classic pot pie. Whether you're a seasoned cook or a novice in the kitchen, this step-by-step guide will lead you through the process of crafting this mouthwatering masterpiece. From selecting the ideal ingredients to mastering the delicate balance of spices, we'll unravel the secrets to creating a Samosa Pot Pie that tantalizes your taste buds and leaves you craving more.

Here are our top 3 tried and tested recipes!

SAMOSA POT PIE

Samosa Pot Pie image

This easy vegetarian recipe offers a fresh take on traditional pot pie. To serve, use a large spoon to cut sections of the pastry and scoop with filling into shallow bowls. If desired, serve chutney, yogurt, and chopped cucumbers on the side.

Provided by rsstone

Categories World Cuisine Recipes Asian Indian

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

3 tablespoons salted butter
1 large sweet onion, chopped
2 cloves garlic, minced
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
1 ½ cups chopped carrots
4 cups chopped yellow potatoes
1 cup whole milk
1 cup half-and-half
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 ½ cups frozen peas
1 sheet frozen puff pastry

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Melt butter in a large stockpot over medium heat. Cook and stir sweet onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in hot butter until onion is translucent, about 10 minutes.
Stir carrots into the onion mixture; continue cooking and stirring until the carrot is slightly softened, about 5 minutes more. Add potatoes; stir.
Mix milk, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, curry powder, garam masala, and ginger together in a bowl until the spices are dissolved into the liquid; pour over the vegetable mixture in the pot. Bring the mixture to a boil. Stir peas into the boiling mixture; cook until peas are warmed, 2 to 3 minutes. Pour contents of pot into a 13x9-inch baking dish.
Cut frozen puff pasty lengthwise into 3 even pieces; arrange atop the vegetable mixture.
Bake in preheated oven until the pastry is puffed and golden brown and the vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 40.1 g, Cholesterol 25.7 mg, Fat 21 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 8.5 g, Sodium 478.6 mg, Sugar 5.2 g

ONE-SKILLET SAMOSA POT PIE RECIPE BY TASTY

One-Skillet Samosa Pot Pie Recipe by Tasty image

Here's what you need: russet potato, frozen peas, McCormick ® Ground Cumin, McCormick ground coriander, McCormick dark chili powder, McCormick® Paprika, McCormick ground turmeric, kosher salt, lemon zest, lemon juice, chaat masala, thai chili, pie crusts, McCormick caraway seeds, egg, butter

Provided by Shri Repp

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 lb russet potato
½ cup frozen peas
1 teaspoon McCormick ® Ground Cumin
1 teaspoon McCormick ground coriander
½ teaspoon McCormick dark chili powder
½ teaspoon McCormick® Paprika
¼ teaspoon McCormick ground turmeric
2 teaspoons kosher salt
1 teaspoon lemon zest
2 tablespoons lemon juice
2 teaspoons chaat masala
1 thai chili
2 pie crusts, thaw if frozen
½ teaspoon McCormick caraway seeds
1 egg, beaten
1 tablespoon butter

Steps:

Preheat the oven to 400˚F/200˚C.
Pierce a few holes in the potatoes with a knife, then microwave on high for 10-12 minutes until the potatoes are tender and can be easily pierced with a fork. Peel the potato skin off and discard.
Gently crumble the potato and mix thoroughly with the rest of the filling ingredients.
Grease the skillet generously with butter and press one 9" pie crust on the bottom of the skillet.
Add potato-pea filling into the skillet and spread evenly.
Place the second 9" pie crust over the filling and seal the two pie crusts together along the edges of the skillet.
Brush egg wash onto the top of the pie and evenly sprinkle the caraway seeds on top.
Make a few venting slits for the pie and bake for 25-30 minutes on the middle rack or until the crust is golden brown.
Serve warm alongside mint-cilantro and tamarind chutneys.

Nutrition Facts : Calories 698 calories, Carbohydrate 96 grams, Fat 29 grams, Fiber 8 grams, Protein 12 grams, Sugar 6 grams

SOUTHEAST ASIAN SAMOSA POT PIE

Southeast Asian Samosa Pot Pie image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 6

Number Of Ingredients 17

Ingredients

1 1/4 cups diced red potatoes (about 8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 large cloves garlic, finely chopped
2 tablespoons curry powder
2 teaspoons ground cumin
1 teaspoon ground ginger
1/4 to 1/2 teaspoon crushed red pepper flakes
3/4 cup beef broth
2 tablespoons cornstarch
1/2 teaspoon salt
3/4 cup frozen sweet peas, thawed
1/4 cup chopped fresh cilantro
1 box refrigerated pie crusts, softened as directed on box
1/2 cup plain fat-free yogurt
1/4 cup finely chopped peeled cucumber
2 tablespoons chopped fresh mint leaves

Steps:

In 1-quart saucepan, place potatoes and enough water to cover. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 10 minutes or until tender. Drain; set aside.
Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add onion; cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened. Drain. Stir in garlic, curry powder, cumin, ginger and red pepper flakes; cook and stir 30 seconds.
In small bowl, mix broth, cornstarch and salt with whisk. Add to beef mixture. Heat to boiling over medium heat. Reduce heat; simmer 1 minute or until broth is slightly thickened. Remove from heat. Stir in potatoes, peas and cilantro. Let cool while preparing crust.
Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate. Spoon filling into crust-lined plate. Cover with second pie crust; seal edge and flute. Cut 6 slits in top crust.
Bake 20 minutes. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.
Meanwhile, in small bowl, stir together yogurt, cucumber and mint. Serve pie with sauce.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 2 g, TransFat 1 g

Tips:

For a vegetarian version of the samosa pot pie, use crumbled paneer or tofu instead of the chicken.
Add a layer of cooked lentils or beans to the bottom of the pie crust for an extra boost of protein and fiber.
Top the pot pie with shredded cheddar cheese, Parmesan cheese, or a combination of both for a cheesy crust.
Serve the samosa pot pie with a dollop of yogurt, chutney, or raita for an extra layer of flavor.
For a handheld version of the samosa pot pie, use wonton wrappers or puff pastry sheets to create individual samosas.

Conclusion:

The samosa pot pie is a delicious and unique dish that combines the flavors of a traditional samosa with the comfort of a classic pot pie. With its flaky crust, savory filling, and flavorful spices, this dish is sure to be a hit with your family and friends. Whether you serve it as a main course or a side dish, the samosa pot pie is sure to impress.