Samosa pot pie combines classic oven baked American pot pie with the flavors of an Indian potatoes and peas samosa. It is an easy dish that feeds a large crowd and doesn't require frying!
- 2.5 cups - All Purpose Flour (360g)
- 1 tsp - Kosher Salt
- 1 tsp - Ajwain Seeds (also called Carom or Caraway)
- 1 cup - Cold Unsalted Butter (218g / 2 sticks) - cut into 1/2 inch cubes, plus more to grease pie pan
- 6 Tbs - Cold Water (90g) - plus more as needed
- 1 Egg - for egg wash
- 4 cups - Russet Potatoes (about 850g) - boiled, skin removed and crushed into small pieces (not mashed finely)
- ½ cup - Green Peas - thawed if frozen
- 1 Tbs - Chaat Masala
- 1 tsp - Cumin Powder
- 1 tsp - Coriander Powder
- 1 tsp - Kashmiri Chili Powder (or ½ tsp regular Chili Powder)
- ¼ tsp - Turmeric Powder
- 1-2 - Thai Chilies - finely chopped (Optional for added heat)
- 1 Tbs - Lemon Juice
- 1 1/2 tsp - Kosher Salt - plus more as needed
- Whisk together flour, salt, and half of the ajwain seeds (1/2 tsp) in a large bowl.
- Add butter pieces and use your fingers to coat them in flour and break the butter pieces into the size of peas.
- 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.
- Divide the dough into two equal portions, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Mix all of the filling ingredients together until potatoes are well-coated in spices. Taste for salt and adjust if needed.
- Preheat your oven to 375°F. Grease your pie pan generously with butter.
- Roll each of your dough pieces into 11'' disks or large enough to cover a 9'' pie pan with a little overhang. Your dough should be about 1/8'' thick.
- Drape one of the crusts to your pan making sure to press the dough to the pan.
- Add potato filling into the pie pan in an even layer.
- Drape your second pie crust on top of the filling.
- Press to seal the top and bottom crusts together. Crimp the dough as desired, making sure to cut excess overhang.
- Brush on your egg wash and sprinkle the remaining 1/2 tsp of ajwain seeds over the crust. Pierce a small hole with your knife in the center of your pie to allow for venting.
- Bake pie for 30-40 minutes* on the middle rack until the crust is golden brown on both the top and bottom.
- Cool for at least 10 minutes before slicing.
- Enjoy with a side of mint-cilantro chutney or tamarind chutney.
* If you are freezing your pie ahead of time, the cook time will be closer to 60-75 minutes until the center of the pie is fully warmed. Simply cover the pie with aluminum foil once the pie is the correct golden color and place the pie in the oven until the center is warmed through.
- You want to work with COLD butter and work quickly so the butter doesn't melt in your flour. You are looking to create small pea sized pieces of butter throughout your flour mixture.
- You may be tempted to add more water than the recipe states but try to resist that urge as much as possible. You are looking for a dough that barely comes together to hold into a ball but is hydrated enough that there aren't patches of dry flour. If you need to, either dip your hands in water to hydrate pieces of flour or add 1 Tbs increments of water until the dough comes to the right consistency.
- The dough can be made ahead of time and covered with plastic wrap in the freezer or fridge until ready to use.
- Prep Time: 20
- Cook Time: 90
- Category: Dinner
- Method: Baking
- Cuisine: Indian
Keywords: Oven Baked Samosa Pot Pie with Potato and Peas