Indian-Style Samosa Potpie

It's easy to get excited about pie and my husband is visually animated when he knows that I will be making homemade pie from scratch. This is not a sweet pie, however, but something even better in my opinion, and that is a savory pie with a spicy and hearty samosa filling complete with plump chickpeas and a rich butter crust. It is a dinner pie. I was fortunate to have access to local produce, making this unique fusion-style Indian dish an extra special flavorful centerpiece for the dinner table. Think of it as a samosa on steroids.

Inventive uses of pastry, in particular pies, appear to be all the rage currently. I've noticed quite a few new publications featuring pies, mini ones and full sized ones, both savory and sweet, vying for the attention of home cooks and chefs alike. This one comes shortly after the aloo palak paneer pie with a potato crust that I served up recently as part of a ritual weekend meal that we usually enjoy with our best friend Basil. I can assure you no one left the table hungry, especially as I served it up with some pappadums with an avocado salsa, grain and side leafy green salad.

This pie is easily vegan if you opt for your favorite vegan crust rather than the butter crust I used for my pie. You may omit the chickpeas if you want a more traditional samosa filling. I had a craving and wanted to fill the dish out even further.

Indian-Style Samosa Potpie

Recipe by Lisa Turner Cuisine: Indian Published on September 9, 2013 Rich, savory baked pie with a samosa-style potato, chickpea, spinach and vegetable filling in a flaky butter pie crust — this is a centerpiece for a special vegetarian meal, and none of your guests will leave the table hungry Preparation: 45 minutes Cooking time: 80 to 90 minutes Print this recipe Pastry: 2 1/2 cups all-purpose or pastry flour 1/2 teaspoon sea salt 1/4 teaspoon baking powder 1 cup (2 sticks) cold butter, cut into 8 pieces 6 to 8 tablespoons ice water vodka (optional and as needed) Filling: 2 teaspoons coconut oil or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 medium onion, finely chopped 1 small carrot, diced 1-inch piece fresh ginger, finely chopped 1 clove garlic, minced 2 to 3 hot chilies, seeded and finely chopped Spices: 1 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon paprika 1/2 teaspoon chili powder 2/3 teaspoon chat masala (optional) 1/2 teaspoon ground turmeric 1/4 to 1/2 teaspoon ground cayenne pinch of asafetida (optional) 1 teaspoon sea salt, or to taste Vegetables: 8 oz (225 g) mushrooms, chopped 1 large tomato, finely chopped 1 small bunch fresh spinach, trimmed and roughly chopped 1 large potato, roasted or boiled, peeled and cubed 1 cup fresh or frozen peas, lightly steamed or gently boiled for a few minutes 1 1/4 cup cooked chickpeas (1/2 cup dried or 1 14 oz can) 1/4 cup fresh parsley, trimmed and finely chopped small handful of fresh basil, finely chopped (optional) Sauce: 2 tablespoons butter, ghee or oil 2 tablespoons chickpea flour (besan) or unbleached white flour 1 1/4 cup coconut milk or plain whole fat yogurt 1/2 teaspoon garam masala Instructions: Begin by preparing your pie crust. If you are making the butter crust, combine the flour, salt and baking powder in a large bowl. Working quickly, cut in the butter using two knives or a pastry cutter until the butter is reduced to very small pieces. (Alternately, grate the butter into the mixture.) Gradually sprinkle 6 tablespoons of ice water over the dough and combine with a fork. The dough is ready for rolling once it holds together when you squeeze it. If the dough is too dry, add a little more ice water or some vodka. You don't want the dough to be too sticky. Divide the dough into two pieces and roll into balls. Wrap in plastic wrap. Chill in the refrigerator for 30 minutes. While the dough is chilling, prepare your filling. Heat the oil over medium heat in a large saucepan. When hot, toss in the mustard seeds and cumin seeds and cook, stirring frequently, until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and fry, stirring often, until the onion begins to soften, about 5 minutes. Add the carrot to the pan and cook for another 5 to 7 minutes. Add the ginger, garlic and chilies, and cook for another few minutes. Now add the mushrooms and stir for few minutes until they start to release their liquid. Next come the spices. Add the ground cumin, coriander, paprika, chili powder, chat masala (if using), turmeric, cayenne, asafetida and salt, and stir for 1 minute. Now add the tomato and continue to stir for a few minutes to thicken. Add the spinach, a handful at a time, until wilted. Gently stir in the potato, green peas, chickpeas, parsley and basil if using, and gently simmer on medium-low heat. In a small saucepan, melt the butter or heat the oil over medium-low heat. When hot, whisk in the flour and keep stirring until browned — about 3 minutes. Turn up the heat slightly and whisk in the coconut milk or yogurt. Simmer, whisking occasionally, until the mixture thickens — about 3 to 4 minutes. Whisk in the garam masala and transfer the mixture to the cooked vegetables and chickpeas. Simmer for another few minutes to blend the flavors. Remove from the heat and let cool for a bit. To finish, roll out half of the dough into a 12-inch circle, roughly 1/8-inch thick. Gently fold the pastry in half and transfer to a 9-inch pie plate. Do not stretch the dough, but carefully press the round into the dish so that the sides are lined and you have some overlap. Trim excess dough so that about 1/2-inch remains to make up the crust. Transfer the filling to the lined pie plate, spreading the mixture out evenly. Roll out the second round of dough and place on top of the pie. Press together the bottom and top layers of the pastry and trim off any excess. Fold the top layer of dough over and under the bottom layer, press firmly together and flute the edges. Cut 4 to 5 slits into the top of the pastry. Bake in a preheated 425°F oven for 30 minutes. At this point, remove from the oven and cover the outer layers of the crust with some foil wrap so the edges don't burn. Return to the oven and bake for another 15 to 20 minutes or until the top of the pie is golden brown. Let the pie cool for 10 to 15 minutes before serving. Makes 6 servings

Other fusion-style Indian dishes you are sure to enjoy from Lisa's Kitchen:
Samosa-Style Stuffed Baked Potatoes
Aloo Palak Paneer Pie
Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds