Frying-Pan Samosa Pie
“This dish has all the flavours of our favourite Indian snack in a giant pie. What’s not to like? Seriously. Potato, cauliflower and peas form the main bulk of the filling and the spice profile is simple, familiar and very effective.” – BOSH!
Total Time: Prep 15 mins | Cook 20 mins
Calories: 396
Servings: 4
Total Time: Prep 15 mins | Cook 20 mins
Calories: 396
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the topping:
- 1.5 1.5 sheets of filo pastry
- vegetable oil, to brush
- nigella seeds, to sprinkle
- For the filling:
- 0.5 0.5 baking potatoes
- 0.25 0.25 small cauliflower (or ½ a large cauliflower)
- 0.25 0.25 Tbsp vegetable oil
- 0.25 0.25 fresh green chilli
- 0.5 0.5 garlic cloves
- a thumb-size piece of fresh ginger
- 0.25 0.25 Tbsp curry powder
- 0.5 0.5 tsp ground turmeric
- 0.25 0.25 tsp fennel seeds
- 87.5 87.5 ml vegetable stock
- 43.75 43.75 g frozen peas
- a small bunch of fresh coriander
- 0.25 0.25 lime
- salt and black pepper
- To serve:
- coconut yoghurt
Method
- Preheat the oven to 200°C/ Gas Mark 6.
- Peel and chop the potatoes into 2cm (¾in) chunks. Tip into a large microwaveable bowl, cover with clingfilm and microwave on high for 4-6 minutes.
- Roughly chop the cauliflower florets into bite-size chunks. Add to the bowl with the potatoes and microwave for a further 6 minutes.
- Meanwhile, bake the pastry. Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds. Scrunch it up and place it on the baking tray. Repeat with the rest of the pastry. Bake in the oven for 6-8 minutes until golden, keeping an eye on them – they can turn from golden to brown very quickly!
- For the filling, add the tbsp vegetable oil to the frying pan and place it over a high heat. Chop the green chilli, removing the seeds if you don’t like too much heat.
- Peel the garlic. Grate the garlic and ginger directly into the pan. Add the green chilli to the pan along with a pinch of salt. Add the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato.
- Stir to coat in the spices. Add the stock and season well. Cover the pan and cook for 2-3 minutes.
- Take off the lid and use a fork or potato masher to lightly smush the mixture. Add the peas to the pan and cook for 2 minutes, then remove from the heat.
- Roughly chop the coriander and stir it through the mixture. Halve the lime and squeeze in the juice, then stir it through.
- To assemble, top the frying pan with the filo scrunches and bring it to the table. Serve straight from the pan accompanied by a spoonful of coconut yoghurt.
Speedy BOSH! by Henry Firth & Ian Theasby is out now (HQ, HarperCollins).
Food photography credit: Lizzie Mayson
