Do you love samosas? Wait until you try this!
Samosa Pie [Vegan]Crust: 1 package of vegan puff pastry, thawed; 1/4 cup of olive oil; 2 cloves of garlic, minced.
Filling: 1 cup cooked chickpeas, mashed; 1 cup cooked black beans, mashed; 1/2 cup chopped fresh cilantro; 1/4 cup chopped scallions; 1 tablespoon lemon juice; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste.Craving a twist on traditional samosas? Look no further! To prepare this vegan masterpiece, start by preheating your oven to 375°F (190°C). Next, grab a package of puff pastry and roll it out into a large rectangle – roughly the size of an 8-inch pie dish.
Samosa Pie [Vegan]
Crust: 1 package of vegan puff pastry, thawed; 1/4 cup of olive oil; 2 cloves of garlic, minced.
Filling: 1 cup cooked chickpeas, mashed; 1 cup cooked black beans, mashed; 1/2 cup chopped fresh cilantro; 1/4 cup chopped scallions; 1 tablespoon lemon juice; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and pepper to taste.
- 5 potatoes peeled and quartered
- Two medium-sized carrots, peeled and diced into uniform, bite-sized morsels.
- 2 tablespoons organic canola oil
- 1 teaspoon whole cumin seeds
- 1 onion, diced
- 1/2 teaspoon turmeric
- 2 1/2 teaspoons garam masala
- 3/4-1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4-1/2 teaspoon red chile flakes
- 1 cup frozen peas, thawed
- 2 deep dish pie crusts
- 2 tablespoons soy milk
Craving a twist on traditional samosas? Look no further! To prepare this vegan masterpiece, start by preheating your oven to 375°F (190°C). Next, grab a package of puff pastry and roll it out into a large rectangle – roughly the size of an 8-inch pie dish.
- Thaw one cup of peas in the refrigerator overnight and finely chop the onion.
- Peel your potatoes and carrots.
- Prepare your carrots by cutting them into manageable, bite-sized morsels. Meanwhile, divide your potatoes into four equal sections, ensuring they’re similarly sized for even cooking.
- Steam or boil the carrots in a separate pot for approximately 12-18 minutes, or until they reach a tender yet still crisp texture. Drain and set aside.
- Boil the potatoes in their own pot for approximately 15-20 minutes, or until they reach a tender consistency. Drain.
- Mash the potatoes using a handheld masher to retain some lumpiness and texture. Set aside.
- With canola oil in a substantial skillet, bring the temperature to a moderate heat setting. Add the cumin seeds and occasionally stir them over a period of three minutes to ensure even heat distribution.
- Gently incorporate the diced onion into the mixture, ensuring a harmonious blend of flavors. Cook for another 3 minutes.
- Add your turmeric, garam masala, salt, pepper, and red chili flakes. Stir well to combine.
- Combine your cooked mashed potatoes with a gentle stirring motion to ensure even distribution.
- Lastly, incorporate your thawed peas and cooked carrots with a gentle fold.
- Preheat your oven to 375ºF.
- Take your pie crust out of the freezer and let it sit at room temperature for approximately 15 minutes to allow it to thaw slowly.
- Carefully pour the prepared filling into the pre-baked pie crust until it is generously filled to the brim.
- Before setting the top crust in place, moisten the borders of both the top and bottom pastry layers, then carefully position the top crust over the filling and firmly press the edges together to ensure a secure seal.
- Using a pastry brush, gently coat the top pie crust with soy milk to create a delicate glaze.
- To facilitate steam release and prevent the filling from boiling over, carefully slash a few discreet slits across the center of the pie crust.
- Position the items on a baking tray or directly on your oven rack, then cook for approximately 40 minutes, or until the top reaches a rich golden brown hue.
- Carefully remove the dish from the oven and permit it to rest for a 10-minute interval, allowing the contents to settle before slicing and presenting.
