Samosa Pie

czwartek, 30 stycznia 2014

Samosa Pie

Time: 1 hrs 45 mins


  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1/2 cup ice water


  • 1 Preheat oven to 375 degrees.
  • 2 EGG WASH: Whisk egg and water together in a small bowl.
  • 3 CRUST.
  • 4 In a food processor, process the flour, butter, and salt until the dough forms a soft ball. Wrap in plastic wrap and refrigerate for 1 to 2 hours. This dough will be moist and softer than most pastry.
  • 5 FILLING.
  • 6 In a large saute pan, heat the oil and add onions, ginger, and garlic. Saute until onions are golden.
  • 7 Add the potatoes, and saute for a few minutes more.
  • 8 Add the spices and stir until mixed in well with the potato mixture.
  • 9 Add the cilantro, lemon juice, and peas, stirring well. Remove from heat.
  • 10 ASSEMBLY.
  • 11 Leave about a third of the dough for the top crust. Roll out remaining dough to about 1/8 inch thick.
  • 12 Line the springform pan with the dough, letting in hang over the top about 1/2 an inch.
  • 13 Brush with the egg wash.
  • 14 Pour in the filling and press down well.
  • 15 Roll out the reserved dough, place over the pan, trim pastry and crimp edges sealing well. Brush with remaining egg wash.
  • 16 Bake in oven for about 1 hour, until golden and heated through. Best made a day ahead and reheated at 350 for 40-45 minutes.
  • 17 Serve with Raita.

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