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Samosa vegetable pot pie
Samosa vegetable pot pie
Samosa vegetable pot pie
Samosa vegetable pot pie

Traditional pot pies are a time investment to prepare, as they involve cooking many different elements before the final dish can be baked until bubbling. This version, however, is much simpler: Inspired by Indian samosas, this pot pie is stuffed with potatoes and peas, spiced with lots of fragrant spices, covered in puff pastry, and baked until piping hot in the air fryer. It’s spicy, warm, and comforting and, best of all, ready in less than an hour.


Serves: 2

Ingredients

  • 3 tablespoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1 medium yellow onion, roughly chopped
  • 1/2 to 1 serrano chile, seeded and minced
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sweet paprika
  • 3 garlic cloves, minced
  • 1 pound russet potatoes, peeled, boiled, and cut into 1-inch chunks
  • 1/2 cup thawed frozen peas
  • 2 teaspoons fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for rolling/dusting
  • 2 sheets store-bought puff pastry, thawed if frozen


methodology

In a medium saucepan, heat the oil over medium-high heat. Add the mustard seeds and cook until they begin popping, 1 to 1½ minutes. Add the onion and chile and cook, stirring, until soft and caramelized at the edges, about 10 minutes.

Add the garam masala, coriander, cumin, turmeric, paprika, and garlic and cook until fragrant, about 1 minute. Stir in the potatoes, peas, and lemon juice, breaking the potatoes up slightly and stirring until everything is coated in the yellow stain of the turmeric. Remove the pan from the heat, season the filling with salt and pepper, and let cool completely. The filling can be made and stored in a bowl in the refrigerator for up to 3 days before you plan to cook the pie.

Working on a lightly floured surface, roll 1 pastry sheet into a 10-inch square, then cut out a 10-inch round, discarding the scraps. Mound the cooled potato in the center of the dough round, then press and mold the filling with your hands into a 7-inch disk. Cut a 7-inch round out of the second pastry sheet (no need to roll) and place it over the filling disk. Brush the edge of the bottom dough round with water just to moisten, then lift it up to meet the top dough round. Pinch and fold the edges together all around the filling to form and enclose the pie.

Transfer the pie to the air fryer, and cut a slit in the top of the pie with a paring knife to vent. Cover the top of the pie loosely with a round of foil, and cook at 310°F for 20 minutes. Remove the foil and cook at 330°F until the pastry is golden brown and the filling is piping hot, about 20 minutes more.



Recipes and photographs reprinted from Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer. Copyright © 2018 by Ben Mims. Photographs by Denny Culbert. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
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