samosa potatoes

Like Samosa? you need to make this Samosa pie! It&#39;s like a giant veggie samosa and has everything we love about Samosas…but comes in giant pie form! This is a great savory pie perfect for the holidays but also makes for great party food. Gluten-free and nut-free option.

Vegan Samosa Pie

cumin seeds

coriander seeds

red onion

cashews

green chili (such as Serrano finely chopped)

turmeric

cumin

coriander

¼ teaspoon cayenne, less

ginger

garlic powder

cubed potatoes, 3/4 inch cubes (loaded cups)

salt

chaat masala mango powder (amchoor)or add more lemon later

water

peas

cilantro

mint

lemon juice

9x9 inch sheet of vegan puff pastry

baby greens of choice. This is optional

Make the samosa potatoes in the instant pot: Start the instant pot on sauté setting then add oil. (See notes for stove top instructions)

Once oil is hot, add in the cumin seeds, coriander seeds and cook for about 30 seconds. You can also crush the seeds if you don’t like the whole coriander seeds in your mouth.

Once the seeds significantly darken in color, add in the onion, green chili, cashews and a good pinch of salt and mix in. Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander, ginger, garlic powder and chaat masala and mix in. then add potatoes, salt, water and give it a good mix to pick up any stuck bits.

Select the cancel setting. Lock the lid into place, set pressure knob to sealing,  and select pressure cook on manual setting at high pressure and set the cook time to 5 minutes, 6 minutes if the potato cubes are larger

Once the cooking cycle is done, let the pressure release naturally for 5 minutes then  carefully set the pressure release knob from sealing to venting to release any remaining pressure. Open the lid then mash some of the potatoes, then add the peas, cilantro, mint and lemon juice and mix really well.

Taste and adjust salt and heat and flavor then remove the pot from instant pot to keep potatoes from continuing to cook because the plate continues to stay hot. Let them cook for 10 mins

Make the pie: Thaw the puff pastry sheet on a counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20 ish minutes it takes the potatoes to get done.

Using a little bit of flour, roll it out on parchment, to at least double the size. Transfer to a baking sheet. Then spread the potato mixture onto the one half of the puff pastry sheet and spread well. Keep a ½ inch of border around the potatoes so that it can stick puff pastry edges.

Top it with some greens of choice, you can also add a drizzle of chutneys of choice here and then fold over. Brush a little bit of water between the sheets, then press to seal with a fork.

Snip a few vents on top of the puff pastry sheet and put it in the oven at 400F (205C) for 18-22 minutes, depends on your oven and the pan.

Once the puff pastry is nicely golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutneys of choice,Such as tamarind date chutney, mango chutney or other dips such as barbecue sauce

Store refrigerated for upto 4 days and freeze of upto a month.

https://www.youtube.com/watch?v=PWJ0DVOlTr8

VEGAN SAMOSA PIE

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Like Samosa? you need to make this Samosa pie! It’s like a giant veggie samosa and has everything we love about Samosas…but comes in giant pie form! This is a great savory pie perfect for the holidays but also makes for great party food, lunchbox or snack.

Samosa lovers need to make this giant vegan samosa pie! It has everything you love about Samosas…but comes in giant pie form! It’s great for parties, lunch boxes and the holiday table!

I used store bought puff pastry – you’d be surprised that most brands are actually vegan! This is a free-form pie, so we do not bake it in a pie dish but on a sheet pan. It’s like a giant baked samosa that we cut into single servings after baking!

******MORE SAVORY PIE RECIPES FROM THE BLOG******

VEGAN LENTIL SAMBUSA PIE: https://www.veganricha.com/vegan-lentil-sambusa-pie/

VEGAN POT PIE WITH BLACK PEPPER BISCUITS: https://www.veganricha.com/vegan-pot-pie/

CHICKPEA SPINACH PIE WITH BERBERE SPICE: https://www.veganricha.com/chickpea-spinach-pie-berbere-spice/

COOKBOOKS BY RICHA HINGLE (VEGAN RICHA): https://www.veganricha.com/mybooks/

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Music: Epidemic Sound 

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VEGAN SAMOSA PIE | Vegan Richa Recipes

These Samosa Style Twice Baked Potatoes are inspired by Indian cuisine and flavors paired with the American classic of flavoring and twice baking potatoes. These are absolutely loaded with Indian spices and topped with a fresh cilantro chutney of sorts that makes these a side dish to come back for. They're gluten free, dairy free, vegan, and simple enough to put on the menu regularly.

Samosa Style Twice Baked Potatoes

russet potatoes, or other baking potatoes weighing 2 1/2 pounds

Tablespoons avocado or olive oil

yellow onion, 14 ounces,

garlic, minced

Tablespoon minced ginger

Anaheim

Teaspoons turmeric

Teaspoon garam masala

Teaspoon coriander

Teaspoon cumin

Teaspoon sea salt,

water or vegetables stock

cilantro,

Tablespoon lime juice, 1/2 lime

avocado,

Tablespoons chopped onion

Teaspoon sea salt

Thoroughly wash the potatoes and pierce each one once with a knife. Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1 1/2 hours.

Remove the potatoes from the oven and place them on a cutting board. Cut them in half and let them cool until you can scrape out the insides being careful not to break through the skins.

Meanwhile preheat a large skillet over medium high heat. When the skillet is hot, add the oil and onions. Sauté until the onions are tender with browned edges, about 5 minutes. Then add the garlic, ginger, and green chile. Continue to cook until fragrant, about 1 more minute before adding all the spices.

When the spices have been thoroughly mixed in, add the sea salt, water/vegetable stock and peas. Cook for 2-3 minutes just until the peas are barely done.

Add the scraped out potato insides to the skillet and mix them in, mashing along the way until you have a filling that is equal parts smooth and lumpy.

Scoop the filling back into the potato skins and place them on a lined baking sheet. Cover with a lid or foil and bake at 400ºF until they&#8217;re piping hot, about 10-15 minutes.

While the potatoes are baking, add all the ingredients for the cilantro chutney to a high speed blender and blend starting on low and working up to speeds 5-6 on a Vitamix. The sauce is done when it&#8217;s creamy/emulsified but with distinct pieces of cilantro and onion still remaining.

Serve the twice baked potatoes with the cilantro chutney.

Who doesn't love twice-baked potatoes? I like your twist on this classic recipe. This recipe gives me one more way to get turmeric into my diet!

Top 2 samosa potatoes recipes from across the web

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Samosa Style Twice Baked Potatoes

Top 2 samosa potatoes recipes from across the web

The most viewed samosa potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Samosa Pie

Samosa Style Twice Baked Potatoes

The most viewed samosa potatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine