These baked savory samosa hand-pies in the shape of sunflowers are almost too cute to eat but will disappear before you know it. These samosa hand-pies are the perfect tea party or picnic snack.
- 1.7inch flower cookie cutter
- 2.5 cups - All Purpose Flour (300g)
- 1 tsp - Salt
- 1 tsp -Ajwain (also called Carom or Caraway) Seeds, plus more as topping
- 1 cup - Cold Unsalted Butter (218g / 2 sticks) - cut into 1/2 inch cubes, plus more to grease pie pan
- 2 tsp - Turmeric Powder
- 6 Tbs - Cold Water (90g) - plus more as needed
- 1 egg, for egg wash
- 1/2 cups - Russet Potatoes (~100g) - boiled, skin removed and crushed into small pieces (not mashed finely)
- 2 Tbs - Green Peas - thawed if frozen
- 1/2 tsp - Chaat Masala
- 1/8 tsp - Cumin Powder
- 1/8 tsp - Coriander Powder
- 1/8 tsp - Kashmiri Chili Powder (or ½ tsp regular Chili Powder)
- 1/8 tsp - Turmeric Powder
- 1/2- Thai Chilies - finely chopped (Optional for added heat)
- 1/2 tsp - Lemon Juice
- 1/4 tsp - Kosher Salt - plus more as needed
1. Whisk together flour, salt, and half of the ajwain seeds in a large bowl.
2. Add butter pieces and use your fingers to coat them in flour and break the butter pieces into the size of peas.
3. Mix the cold water and turmeric powder to get a yellow water that will die the dough. Slowly drizzle your cold water evenly over your flour/butter mixture and knead until a dough comes together. If you need more water, add 1Tbs at a time specifically to the flour that is still not hydrated. This dough should not be wet or sticky and it should barely come together.
4. Divide the dough into two equal portions, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
1. Mix all of the filling ingredients together until potatoes are well-coated in spices. Taste for salt and adjust if needed.
1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
2. On a floured working space, roll each of your disks until the dough is no more than 1/8 of an inch thick.
3. Cut out flower shapes from the two dough disks and set them aside in the fridge for 10 minutes. If there is excess dough, form it into a dough mass and repeat step 2. If at anytime the dough is too soft, place the dough back in the freezer for 5 minutes for it to chill. At the end of this process, you should have at least 30 flower cutouts.
4. Take two flower cutouts at a time. Add a heaping 1 tsp of filling to the center of the flower cutout. You can lightly smear some of the filling to the petals but most of the filling will be a mound in the center. Place the second flower cutout on top of the first over so it drapes over the potato filling and seal the petals together and place on parchment lined baking sheet. The flower doesn't have to have a tight seal as the filling is solid. Repeat with the remaining flower petals.
5. Brush on your egg wash and sprinkle some ajwain seeds over in the center. Place your flower petals in the freezer for 5-10 minutes which will help the flower petals retain their shape.
6. Bake pie for 25-30 minutes on the middle rack until the crust is lightly brown. Make sure to check at the half way point and rotate the pan as ovens run at different temperatures.
7. Enjoy with a side of mint-cilantro chutney or tamarind chutney.
- The freezer is your friend! Use it whenever you feel the butter getting soft to firm up the dough. It will make handling the dough a lot easier.
- Prep Time: 60
- Cook Time: 30
- Category: Appetizer
- Method: Bake
- Cuisine: Indian
Keywords: baked samosa hand-pies