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Oven baked samosa pot pie with potatoes and peas

Oven Baked Samosa Pot Pie with Potato and Peas

Shri Repp
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! 
5 from 5 votes
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Dinner
Servings 1 pie

Equipment

Ingredients
 

Double Crust Ingredients

  • 2.5 cups (360 g) all purpose flour
  • ½ teaspoon sea salt
  • 1 teaspoon ajwain seeds also called Carom seeds. Substitute with nigella seeds or cumin seeds
  • 1 cup (218 g) unsalted butter, cold and cut into ½ inch cubes, plus more to grease pie pan
  • 6 tablespoons (90 g) cold water, plus more as needed
  • 1 egg for egg wash

Filling

  • 4 cups (850 g) russet potatoes boiled, skin removed and crushed into small pieces (not mashed finely)
  • ½ cup green peas thawed if frozen
  • 1 tablespoon chaat masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon Kashmiri chili powder or ½ teaspoon regular chili powder
  • ¼ teaspoon turmeric powder
  • 1-2 Thai chilies finely chopped
  • 1 tablespoon lemon juice
  • ¾ teaspoon sea salt plus more as needed

Instructions
 

Prep Ingredients

  1. Boil 4 cups russet potatoes until fork tender. Remove the skin and crush into small pieces (not mashed finely)
  2. Cut 1 cup of unsalted butter into ½ inch cubes and place in fridge until ready to use.
  3. Finely chop 1-2 Thai chilies.
  4. Make egg wash from 1 egg.

Make Crust

  1. Whisk together 2.5 cups all purpose flour, ½ teaspoon sea salt, and half of the 1 teaspoon ajwain seeds in a large bowl.
  2. Add 1 cup unsalted butter, cold and cut into ½ inch cubes, plus more to grease pie pan (cubed) and use your fingers to coat them in flour and break the butter pieces into the size of peas.
  3. Slowly drizzle your 6 tablespoons cold water, plus more as needed evenly over your flour/butter mixture and knead until a dough comes together. If you need more water, add 1 tablespoon 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.

Make Filling

  1. Mix ½ cup green peas, 4 cups russet potatoespotatoes (cooked), 1 tablespoon chaat masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon Kashmiri chili powder , ¼ teaspoon turmeric powder, 1-2 Thai chilies, 1 tablespoon lemon juice, and ¾ teaspoon sea salt together until potatoes are well-coated in spices. Taste for salt and adjust if needed.

Assemble Pie

  1. Preheat your oven to 375°F. Grease your pie pan generously with butter.
  2. 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 ⅛'' thick.
  3. Drape one of the crusts to your pan making sure to press the dough to the pan. 
  4. Add potato filling into the pie pan in an even layer.
  5. Drape your second pie crust on top of the filling.
  6. Press to seal the top and bottom crusts together. Crimp the dough as desired, making sure to cut excess overhang.
  7. Brush on your egg wash and sprinkle the remaining half of 1 teaspoon ajwain seeds over the crust. Pierce a small hole with your knife in the center of your pie to allow for venting.
  8. Bake pie for 30-40 minutes* on the middle rack until the crust is golden brown on both the top and bottom.
  9. Cool for at least 10 minutes before slicing.
  10. Enjoy with a side of cilantro mint chutney or tamarind date chutney
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Notes and Tips

  • 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.
Did you make this recipe?Tag @moonriceshri so I can see your amazing creation!