Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Dinner

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.

Get access to everything we publish when you sign up for Outside+.

None
Brandon Barré
Servings
8
Prep Time
40 min
Cook Time
55 min
Duration
95 min

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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g