Samosa Pot Pie recipe

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Ingredients

3 tablespoons salted butter
1 large sweet onion, chopped
2 cloves garlic, minced
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
1 ½ cups chopped carrots
4 cups chopped yellow potatoes
1 cup whole milk
1 cup half-and-half
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 ½ cups frozen peas
1 sheet frozen puff pastry

Nutrition Info

374.3 calories
carbohydrate: 40.1 g
cholesterol: 25.7 mg
fat: 21 g
fiber: 4.8 g
protein: 8.1 g
saturatedFat: 8.5 g
servingSize: -
sodium: 478.6 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Melt butter in a large stockpot over medium heat. Cook and stir sweet onion, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in hot butter until onion is translucent, about 10 minutes.

  3. Stir carrots into the onion mixture, continue cooking and stirring until the carrot is slightly softened, about 5 minutes more. Add potatoes, stir.

  4. Mix milk, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper, coriander, cumin, curry powder, garam masala, and ginger together in a bowl until the spices are dissolved into the liquid, pour over the vegetable mixture in the pot. Bring the mixture to a boil. Stir peas into the boiling mixture, cook until peas are warmed, 2 to 3 minutes. Pour contents of pot into a 13x9-inch baking dish.

  5. Cut frozen puff pasty lengthwise into 3 even pieces, arrange atop the vegetable mixture.

  6. Bake in preheated oven until the pastry is puffed and golden brown and the vegetables are tender, about 40 minutes.

Recipe Yield

1 13x9-inch dish

Recipe Note

This easy vegetarian recipe offers a fresh take on traditional pot pie. To serve, use a large spoon to cut sections of the pastry and scoop with filling into shallow bowls. If desired, serve chutney, yogurt, and chopped cucumbers on the side.

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