Indian Samosa Casserole

Indian Samosa Casserole

 

Crust

  • 1 cup flour
  • 1/4 tsp. salt
  • 2 tbsp. olive oil
  • 4 tbsp. water

Filling

  • 1 tbsp. mustard seeds
  • 1 tsp. curry powder
  • 1 tsp. fresh ginger, grated
  • 1/2 tsp. ground cumin
  • 1 1/4 lb. (about 5 medium) potatoes, diced
  • 1 tsp. olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas
  • 1 cup vegetable broth

Preheat oven to 375 degrees F.

To make crust: whisk together flour and salt in bowl. Stir in oil until clumps form. Add water, 1 tbsp. at a time, until dough holds together. Shape into a bowl, cover with plastic wrap, and set aside.

To make filling: stir together spices in small bowl.

Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash.

Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and saute 5 minutes. Move onion mixture to side of pan and add spice mixture to center. Toast 30 seconds. Stir in broth, peas, and potatoes. Season with salt and pepper. Spread filling in 9-inch pie pan.

Roll out dough to 11-inch circle on floured work surface. Cover filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough and crimp edges with fingers. Cut X in center to vent steam. Place pie on baking sheet and bake 40 to 50 minutes, until crust is golden. Let stand 5 minutes before serving.

Adapted from Vegetarian Times, Indian Samosa Casserole

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