Curry Potato Pea Pasties (Samosa Pasties)
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 pasties
Description
A bit spicy and a cross between a vegan pasty and samosa, these potato pea pasties feature a samosa filling in a baked pasty pastry exterior.
Ingredients
- 1 batch coconut oil pie crust or any pastry you prefer (make enough for a double-crust pie)
Filling
- 600 grams (2 ¾ cups) potatoes cut into 3cm (1 in.) cubes (~3 medium potatoes)
- 2 teaspoons cooking oil I usually use coconut oil for this recipe
- 1 medium onion diced
- 1 thumb fresh ginger minced
- ½ teaspoon cumin ground or seeds
- ½ teaspoon ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon hot pepper flakes optional, adjust to taste
- 150 grams (1 cup) frozen green peas
- Optional milk for wash
Instructions
- Start by making your pie crust and setting it aside to rest. If using store-bought crust, make sure it's chilled (and thawed) before starting.1 batch coconut oil pie crust
- Place the diced potatoes into a large pot and cover with cold water. Add a generous pinch of salt. Cover and bring to a boil, then reduce the heat to a low boil and cook until fork-soft, about ten minutes.
- Drain the potatoes and set aside to dry (as you would for mashed potatoes).600 grams (2 ¾ cups) potatoes
- In another pot or a large frying pan, add the oil and heat over low-medium. Once hot, add the onion. Cook for about eight minutes, stirring often. Reduce the heat if the onion is catching.2 teaspoons cooking oil, 1 medium onion
- Stir in the ginger and spices and cook for an additional two minutes.1 thumb fresh ginger, ½ teaspoon cumin, ½ teaspoon ground turmeric, ½ teaspoon ground coriander, ½ teaspoon hot pepper flakes
- Remove from the heat and stir in the cooked potatoes. Mash lightly with a fork. It should be chunky but have just enough mashed to help hold the mixture together. Stir in the frozen peas.150 grams (1 cup) frozen green peas
- Preheat the oven to 200°C (400°F). Roll out the pastry to about 3mm (⅛ in.) on a lightly floured surface. Cut circles that are about 15cm (6 in.) across.
- Fill one of the pastry rounds with as much filling as possible and seal. Brush a little bit of water where the pastry touches for a stronger seal. Repeat with the other rounds, rolling out the pastry scraps once (more will result in tough pastry, so handle it as little as possible). You may have a little filling left over but it tastes great on its own.
- Place the pasties on a greased or lined baking sheet. Brush each with a bit of (non-dairy) milk or use an egg wash if the pasties don't need to be vegan.
- Bake for about 25 minutes, or until lightly golden and crisp. Serve warm or cold.
Notes
This should make 6-8 pasties, depending on size (if you use a bowl as a rough measurement rather than a ruler).
Storage: keep in a sealed container at room temperature for a couple of days. The pastry will dry out a bit over time, and dry faster if refrigerated.
Freeze before baking: place the sealed pasties on a lined baking sheet or other flat surface (like a cutting board) and place in the freezer. Once frozen solid, transfer to an airtight container. Bake from frozen as instructed, adding 3-4 on to the baking time.
Freeze after baking: transfer fully cooled pasties to an airtight container and freeze for up to two months. Thaw at room temperature before reheating - if reheated from frozen they dry out too much. To reheat, spritz the outside of each pasty with a bit of water and warm in the oven at 180°C for about ten minutes, until heated through.
Nutrition
Serving: 1pasty | Calories: 274kcal | Carbohydrates: 38g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 182mg | Potassium: 433mg | Fiber: 4g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.