Samosa Potpie

The go-to appetizer at any Indian restaurant, samosas are reimagined as a delicious main-dish potpie. The heavily spiced potato and pea filling is surrounded by a flaky homemade crust. Serve with green or tamarind chutney.


  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon dried ajwain seeds or dried thyme
  • 1 cup cold unsalted butter
  • 6 to 8 tablespoons ice water
  • 4 cups cubed peeled potatoes
  • 1/2 cup frozen peas, thawed
  • 1 tablespoon lemon juice
  • 1 tablespoon chat masala seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 to 2 red chili peppers, minced, optional
  • Green or tamarind chutney, optional


  • In a large bowl, mix flour, salt and ajwain seeds; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
  • Preheat oven to 375°. For filling, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Mash potatoes gently, leaving some chunks. Stir in peas, lemon juice, seasonings and, if desired, chili peppers.
  • On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate greased well with butter. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  • Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before cutting. If desired, serve with chutney.
Nutrition Facts

1 piece: 430 calories, 24g fat (14g saturated fat), 61mg cholesterol, 715mg sodium, 48g carbohydrate (1g sugars, 3g fiber), 6g protein.

Click on the Next Page Arrow Button to continue reading and don’t forget to SHARE with your Facebook friends