Samosa Pie

• Vegetarian

• Produce

  • 2 Carrots
  • 1 Onion
  • 1 cup Peas, frozen
  • 5 Potatoes
  • 1/4 tsp Red chile flakes

• Refrigerated

  • 2 tbsp Soy milk

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 1/2 tsp Garam masala
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Canola oil, organic

• Nuts & Seeds

  • 1 tsp Cumin seeds, whole

• Bread & Baked Goods

  • 2 Deep dish pie crusts

Found on whattheheckdoieatnow.com

Description

Ingredients

• 5 potatoes peeled and quartered
• 2 carrots peeled and cut into small bite sized pieces
• 2 tbsp organic canola oil
• 1 tsp whole cumin seeds
• 1 onion, diced
• ½ tsp turmeric
• 2½ tsp garam masala
• ¾-1 tsp salt
• ¼ tsp black pepper
• ¼-1/2 tsp red chile flakes
• 1 cup frozen peas, thawed
• 2 deep dish pie crusts
• 2 tbsp soy milk

Directions

• Dice your onion and remove 1 cup of peas from the freezer to thaw.
• Peel your potatoes and carrots.
• Chop your carrots into small bite sized pieces and quarter your potatoes.
• Boil your carrots in a separate pot for about 10-15 minutes until just soft. Drain and set aside.
• Boil your potatoes in their own pot for about 15-20 minutes until tender. Drain.
• Roughly mash your potatoes with a handheld masher ensuring they remain a bit lumpy. Set aside.
• In a large skillet, heat your canola oil over medium heat. Once hot add your cumin seeds and stir them around (occasionally) for about 3 minutes.
• Add your diced onion and stir well to combine. Cook for another 3 minutes.
• Add your turmeric, garam masala, salt, pepper and red chile flakes. Stir well to combine.
• Add your mashed potatoes and mix well.
• Last, add your thawed peas and cooked carrots and gently combine.
• Preheat your oven to 375 F (190 C).
• Remove your pie crust from the freezer and allow it to thaw for about 15 minutes.
• Add the filling to the pie crust filling it quite full.
• Wet the edges of the top and bottom crusts before placing the top crust on top of the filling and pressing the edges together to seal them.
• Using a pastry brush, brush the top piecrust with soy milk.
• Cut a few slits in the centre of the pie crust to allow steam to escape.
• Place on a baking tray or directly on your oven rack and cook for about 40 minutes until the top is golden.
• Remove it from the oven and allow it to cool for about 5-10 minutes before cutting into slices and serving.