Vegetable Samosa Pie with Cilantro Almond Chutney

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.
Author:
Publish date:
Vegetable Samosa Pie with Cilantro Almond Chutney image
  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • Olive oil cooking spray
  • 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

DOUGH

  • 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)

CHUTNEY

  • 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

Preparation

  1. 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.
  2. 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.
  3. In a large skillet on medium, heat 1 tbsp oil. Add fennel, mustard and fenugreek
  4. 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.
  5. 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.
  6. Preheat oven to 375°F. Brush edge of pie pan with 1/2 tbsp milk.
  7. 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.
  8. Bake until crusty is golden, about 45 minutes. Let stand 10 minutes before cutting. Serve with chutney.

Nutrition Information

  • Serving Size: 1/8 of samosa pie and 2 tbsp chutney
  • Calories: 324
  • Carbohydrate Content: 42 g
  • Fat Content: 13 g
  • Fiber Content: 9 g
  • Protein Content: 13 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 181 mg
  • Sugar Content: 5 g