SAMOSA PIE RECIPE - BBC FOOD
Nadiya’s all-time favourite samosa crossed with her favourite picnic pie recipe. With an aromatic meaty filling and a crisp shell made with hot water crust pastry. For this recipe, you will need a 20cm/8in round loose-bottomed cake tin.
Provided by Nadiya Hussain
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 8
Number Of Ingredients 19
Steps:
- For the filling, heat the oil in a large saucepan over a medium heat. Add the onions and salt and cook until soft and translucent. This will take about 5 minutes.
- Add the ground ginger, garlic granules, cumin seeds and chilli flakes and cook for a few minutes. Add the lamb mince and cook until it is browned.
- Stir in the potatoes, then reduce the heat to low–medium, cover the pan and steam-cook for 20 minutes, or until the potatoes are soft.
- Add the frozen peas and cook them through.
- Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely - the filling needs to be totally cold.
- Preheat the oven to 200C/180C Fan/Gas 6. Have ready a 20cm/8in round loose-bottomed cake tin.
- For the hot water pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre.
- Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix, using a palette knife. As soon as the dough is cool enough to handle, get your hands in and bring it all together.
- Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the other two-thirds to fit the base and sides of the cake tin, with some overhang. Line the inside of the tin with the pastry, making sure to leave the extra hanging over the edge.
- Fill the pastry with the samosa filling.
- Roll out the rest of the pastry to make the top. Brush the inner ring of the pastry where the top of the filling ends and put the pastry lid on top, making sure to push it down so that the top meets the filling well. Press the edges, making sure they are sealed. Cut off the overhanging pastry and fold the remaining cut edge back into the tin. Crimp the edges to seal the pie.
- Brush with beaten egg and pierce a hole in the centre so the steam can escape, then bake for 1 hour.
- Leave to cool completely in the tin, then remove and cut into slices.
SPICED POTATO-STUFFED PASTRIES: SAMOSAS RECIPE | FOOD NETWORK
This dough has a wonderful taste and texture and it's very easy to work with.
Provided by Food Network
Categories main-dish
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 18 samosas
Number Of Ingredients 19
Steps:
- To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
- To make the filling: Boil the potatoes until tender. Drain and set aside.
- If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
- Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
- In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
- To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
- Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
- Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.
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