“This Samosa Pie was one of the first dishes I taught myself to make,” says Jessi Patuano, executive chef at Gather across Gratiot from Eastern Market in Detroit. “When I was a teenager, I went vegetarian, and my mother was at a loss. She decided it was time for me to learn to prepare my own meals. This one was one of my favorites.”
Samosa Pie (Serves 6-8)
Crust
½ cup all-purpose flour
½ cup whole wheat pastry flour
¼ teaspoon salt
2 tablespoons olive oil
6-10 tablespoons cold water
Directions
To make the crust, preheat oven to 375 degrees. In a large bowl, combine flours and salt. Stir in oil until clumpy. Add cold water 1 tablespoon at a time until dough comes together. Shape into a ball, cover, and set aside.
Filling
1 tablespoon mustard seeds
1 tablespoon curry powder
1 teaspoon ground ginger
½ teaspoon ground cumin
⅛ teaspoon red chili flake
1 ¼ pounds Yukon Gold potatoes diced
2 teaspoons olive oil
1 cup diced carrots
½ cup diced onion
3 cloves garlic minced
1 cup frozen peas or corn
1 cup vegetable broth
2 teaspoons honey
2 tablespoons milk
Directions
In a small bowl, combine spices and set aside. Boil potatoes in water until tender, drain and mash until clumpy, then set aside. Sauté raw veggies in oil until tender. Toast spices and add to veggies. Stir in peas or corn, potatoes, honey, and stock. Combine well and spread mixture into a 9-inch pie pan evenly.
Assembly
Roll out crust to around 11 inches. Place on top of veggie mixture pressing down slightly to remove air pockets. Crimp edges of crust to seal to pan.
Cut an “x” in the center to vent steam. Bake 40-50 minutes or until golden brown.
Let rest for at least 5 minutes and serve with your favorite sauce. Mine is cucumber raita (a cucumber-yogurt sauce).
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