We’ve taken the best part of a samosa – that pillowy, perfectly spiced potato filling – and turned it into a pie with other flavorful vegetables like carrots and cauliflower. A fresh, cooling chutney balances the heat.
2 cups peeled and diced yellow-fleshed or new potatoes
2 cups peeled and diced carrots
1 1/2 cups very small cauliflower florets
1 tbsp safflower oil
1 tsp fennel seeds
1 tsp brown or black mustard seeds
1 tsp ground fenugreek seeds
1 large yellow onion, diced
2 cloves garlic, minced
1 1/2 cups diced organic tempeh or firm tofu
1 tbsp peeled and grated fresh ginger
2 tsp ground coriander
3/4 tsp ground turmeric
Sea salt and fresh ground black pepper, to taste
2 plum tomatoes, diced
1 1/2 cups frozen peas
1/2 cup low-sodium vegetable broth or water
1 tbsp fresh lemon juice
1 tbsp whole milk or non-dairy milk, divided
1 1/2 cups whole-wheat pastry flour, plus additional for dusting
1 tsp cumin seeds
1/4 tsp sea salt
2 tbsp safflower oil
1 tbsp apple cider vinegar (TRY: Bragg Organic Apple Cider Vinegar)
1/2 cup chopped raw unsalted almonds
1 tbsp chopped seeded jalapeño chile pepper
1 scallion, chopped
4 tsp fresh lemon juice
4 cups lightly packed fresh cilantro leaves
Prepare dough: In a large bowl, whisk flour, cumin and 1/4 tsp salt. In a small bowl, whisk 2 tbsp oil and vinegar with 1/3 cup cold water; add to dry ingredients. Mix just until dough holds together, adding 1 tbsp cold water at a time, if necessary, up to 3 tbsp, until it forms a ragged dough. Press into a disk then wrap in plastic wrap and refrigerate for 30 minutes.
Meanwhile, prepare filling: mist a deep-dish 9-inch pie pan with cooking spray; set aside. In a medium saucepan of boiling salted water, cook potatoes, carrots and cauliflower until tender, about 8 minutes; drain.
In a large skillet on medium, heat 1 tbsp oil. Add fennel, mustard and fenugreek
seeds, and cook just until they begin to pop, about 1 minute. Add onion, garlic, tempeh, ginger, coriander, turmeric, salt and pepper and cook until onion is softened, 6 to 8 minutes. Stir in potato mixture, tomatoes, peas and broth; cook, stirring occasionally, for 6 to 8 minutes or until most of liquid has evaporated. Stir in 1 tbsp lemon juice. Transfer to prepared pie plate, spreading evenly; set aside.
Prepare chutney: In a food processor, blend almonds, jalapeño, scallion and 4 tsp lemon juice. Add cilantro; blend, stopping to scrape sides once or twice, until smooth.
Preheat oven to 375°F. Brush edge of pie pan with 1/2 tbsp milk.
On a lightly floured surface, roll out dough to an 11-inch circle. Place on top of filling; trim edges to leave 1-inch overhang. Fold under and flute, pressing edges lightly to adhere to pan. Brush remaining 1/2 tbsp milk over pastry; with a thin knife, cut steam vents in top.
Bake until crusty is golden, about 45 minutes. Let stand 10 minutes before cutting. Serve with chutney.
Serving Size: 1/8 of samosa pie and 2 tbsp chutney