Vegetarian Samosa-Style Potpies
These vegetarian potpies celebrate Indian flavors and use store-bought puff pastry to make them suitable for everyday cooking.
By Yankee Magazine|Dec 01 2020|
Vegetarian Samosa-Style Potpies
Photo Credit: Mark Weinberg | Food Styling by Kaitlin Wayne | Prop Styling by Veronica OlsonThe filling for these mini potpies is inspired by potato samosas, those delicious spiced dumplings that come fried in little triangular packets. Here, you bake the filling in ramekins with a puff pastry topper to create a simple and warming everyday meal.
From “Baking Power,” January/February 2021
Yield
4-6 servings
Ingredients
3 1/2 tablespoons vegetable oil
1 medium red onion, diced
2 teaspoons garam masala
½ teaspoon curry powder
1 teaspoon kosher salt
1/8—1/4 teaspoon cayenne pepper
2 large garlic cloves, minced
1 half-inch piece of ginger, peeled and minced
1 large Russet potato, cut into 1/2-inch cubes
1 medium carrot, peeled and diced
1 ¼ cup vegetable stock
Butter, for greasing ramekins
1 sheet frozen puff pastry, thawed
3/4 cup frozen peas
1 1/2 tablespoons lemon juice
Milk, for brushing crust
Instructions
Preheat your oven to 425°. Set a large skillet over medium heat and add the oil, onion, garam masala, curry powder, salt, and cayenne pepper. Sauté until just translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute, then add the potato, carrot, and vegetable stock. Cover and simmer over medium-low heat for 10 minutes.
Meanwhile, grease some oven-safe ramekins with butter and place them onto a rimmed baking sheet. You can use six 8-ounce ramekins or four 12-ounce ramekins. While the filling is simmering, roll the thawed puff pastry out on a floured counter until it’s large enough to cut out pastry “lids” for each of the ramekins. The lids should be the same diameter as the ramekins.
After 10 minutes of simmering, add the peas and lemon juice to the potato mixture. Simmer on medium-low heat, stirring, until most of the liquid is evaporated, 2 to 4 minutes. Remove from heat, then divide the filling among the prepared ramekins. Top each with a circle of puff pastry and brush with milk. Transfer the baking sheet with ramekins to the oven and bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm.
I’ve read that the spice, garam masala should be added last due to bitterness if cooked too long. If any, How does this play into this recipe?
I made this, though not in ramekins, in a standard casserole dish. I also glazed the crust with egg instead of milk. This was fantastic and weeknight easy. I will definitely make this again.
Just had this pie at a friend’s house. Absolutely delicious. I will be making these.
Extremely spicy, imprecise measurements (e.g., “1/2-inch piece of ginger” versus 1 tsp.), and, underestimating portions. The filling claims to be for 48 ounces worth of ramekins, yet these proportions make half of that. Needed to add cooked rice to cut down on the heat and to make up for volume. All that said, if you like heat, you will like these. I would wrap them in traditional samosa wrappers, however, and not puff pastry. Another miss by Yankee kitchens.