Frying Pan Samosa Pie

0:25 m

This dish has all the flavours of our favourite Indian snack in a giant pie. What's not to like? Seriously. Potato, cauliflower and peas form the main bulk of the filling and the spice profile is simple, familiar and very effective.

Start cooking ➞




For the filling

<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>1 tsp fennel seeds<item-todo-done><item-todo-done>1 tbsp curry powder<item-todo-done><item-todo-done>4 sheets of plant-based filo pastry<item-todo-done><item-todo-done>2 tsp ground turmeric<item-todo-done><item-todo-done>350ml vegetable stock<item-todo-done><item-todo-done>175g frozen peas<item-todo-done><item-todo-done> tbsp vegetable oil to brush<item-todo-done><item-todo-done> nigella seeds<item-todo-done><item-todo-done>2 baking potatoes<item-todo-done><item-todo-done>1 small cauliflower<item-todo-done><item-todo-done>1 green chilli<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done> thumb-sized piece of ginger peeled<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> small bunch of coriander<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done> coconut yoghurt<item-todo-done>

Before you start

Preheat oven to 200°C | Large microwaveable bowl | Clingfilm | Microwave | Pastry brush | Baking tray | Large frying pan with lid | Microplane or fine grater

For the potatoes

  • Peel and roughly chop the potatoes into 2cm chunks
  • Tip into a large microwaveable bowl and cover with cling film
  • ​Microwave on high for 4–6 minutes

Cook the cauliflower

  • ​Roughly chop the cauliflower florets into bite-sized chunks
  • Add to the bowl with the partially cooked potatoes and microwave for a further 6 minutes

Meanwhile, bake the pastry

  • ​Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds
  • ​Scrunch it up and place it on the baking tray
  • ​Repeat with the rest of the pastry
  • ​Bake in the oven for 6–8 minutes until golden, keeping an eye on them – they can turn from golden to brown very quickly!

Make the filling

  • ​Add the tablespoon of vegetable oil to the frying pan and place it over a high heat
  • Chop the green chilli, removing the seeds if you don’t like too much heat
  • Peel the garlic
  • Grate the garlic and ginger directly into the pan
  • Add the green chilli to the pan along with a pinch of salt
  • Add the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato chunks
  • Stir to coat in the spices
  • Add the stock and season well
  • Cover the pan and cook for 2–3 minutes
  • Take off the lid and use a fork or potato masher to lightly smush the mixture
  • Add the peas to the pan and cook for 2 minutes, then remove from the heat
  • Roughly chop the coriander and stir it through the mixture
  • ​Halve the lime and squeeze in the juice, then stir it through

Assemble** **

  • Top the frying pan with the filo scrunches and bring it to the table
  • Serve straight from the pan with a spoonful of coconut yoghurt

Cost per portion


CO2e per portion

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