BROCCOLI-AND-POTATO "SAMOSA" PIE
Inspired by Indian samosas, here's an appetizer to feed a crowd and-most importantly-avoid a vat of oil. Store-bought puff pastry crisps up beautifully in the oven, and a mixture of cumin, mustard seeds, and coriander spices up a basic potato and broccoli filling. The pastry is formed into a long rectangular package so there is plenty of surface area for maximum crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h35m
Number Of Ingredients 15
Steps:
- Cover potatoes with 2 inches of water in a saucepan; add 1 tablespoon salt. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 5 minutes. Using a slotted spoon, transfer to a plate. Add broccoli to pan; return to a boil and cook 1 minute. Drain and coarsely chop.
- Heat a large skillet over medium-high; swirl in oil. Add cumin and mustard seeds and coriander; cook, stirring, until fragrant and mustard seeds begin to pop, 30 to 60 seconds.
- Add onion, ginger, serrano pepper, garlic, and 1 teaspoon salt. Cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until mixture has the texture of very chunky mashed potatoes. Stir in broccoli and cilantro; season with salt. Let cool completely, about 30 minutes.
- Preheat oven to 400°. On a lightly floured surface, roll dough out to a 14-by-10-inch rectangle; trim edges. Cut in half crosswise to create two approximately 7-by-10-inch rectangles. Transfer one rectangle to a parchment-lined baking sheet; arrange filling down the center, leaving a 1-inch border. Brush border with egg. Top with second rectangle of dough; press edges to seal. Cut six 2-inch vents in top. Freeze 15 minutes.
- Brush top of pie with egg and bake until puffed and golden brown, 40 to 50 minutes (if browning too quickly, tent with foil). Let cool at least 30 minutes, then cut into squares and serve.
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Hilal Orakzai
[email protected]I'm definitely going to try this recipe. It looks so easy and delicious.
Khumar Halak
[email protected]This samosa pie sounds like the perfect comfort food. I can't wait to curl up on the couch with a slice and a good book.
Shah Noor ur Rehman
[email protected]I'm not a big fan of broccoli, but I'm willing to try this recipe because it looks so good.
Sizuka Nobita
[email protected]I'm thinking about making this samosa pie for my next dinner party. Do you think it would be a good choice?
Emmanuel phiri
[email protected]This recipe looks delicious! I can't wait to try it.
neil Chalmers
[email protected]I'm not sure what I did wrong, but my samosa pie turned out really dry. I think I might have overcooked it.
Estephannie Hundhausen
[email protected]I thought this samosa pie was just okay. The filling was a bit bland and the crust was a little too thick.
Naser Eng
[email protected]This samosa pie was a little too spicy for my taste, but I think that's because I used a spicy curry powder. Next time I'll use a milder curry powder.
Hari Khanal
[email protected]I've made this samosa pie several times now and it's always a hit. It's a great recipe for a crowd and it's also easy to make ahead of time.
Camella Davis
[email protected]This samosa pie is a great way to use up leftover broccoli and potatoes. It's also a delicious and easy meal to make on a busy weeknight.
kenneth munyer
[email protected]I made this samosa pie for a potluck and it was a huge success. Everyone loved it! The flavors were amazing and the crust was perfect.
Dev Sapkota
[email protected]This recipe was easy to follow and the results were delicious. The samosa pie was a big hit with my family. I will definitely be making it again.
Taha Ashfaq
[email protected]I'm not usually a fan of samosas, but this pie changed my mind. The filling was hearty and flavorful, and the crust was crispy and golden brown. I'll definitely be making this again.
Leo Peralta
[email protected]This samosa pie was a hit at my dinner party! The flavors of the broccoli and potatoes were perfectly balanced, and the flaky crust was divine. I'll definitely be making this again.