Discover the fusion recipe of your dreams with our samosa pot pie. It merges the flaky goodness of homemade pie crust and spicy, flavorful samosa filling for a hearty and delicious dinner you’ll want to make again and again.
When you think of delightful street food, Indian samosas are likely one of the first things that come to mind. However, this iconic fried snack, with its crispy exterior and flavorful filling, wasn’t born in India, but in the Middle East. The story of the samosa begins in medieval Persia, where it was a sweet treat, often filled with nuts and sugar. The South Asian samosa we know today was introduced to the Indian subcontinent by Central Asian and Middle Eastern chefs during the 13th and 14th centuries. Their savory versions often included meat and nuts.
Our creative take on this classic dish combines the comfort of a basic pot pie with the aromatic spices of traditional samosas. We add a little melty cheese to pull it all together. Using simple ingredients like ground beef, shredded mozzarella cheese, and frozen peas, this innovative samosa pot pie recipe will be a hit at your dinner table, guaranteed to impress your family and friends.
Our samosa pot iie recipe marries a delicious filling of beef, vegetables and cheese with a buttery, flaky pie crust to create a meal that's sure to impress. Follow along to learn how to craft this delectable dish then find the full detailed recipe below.
The easiest way to make a pie crust is in a food processor, but if you don’t have one, you can make the dough in a large bowl using a pastry blender or two forks. If you do have a food processor, pulse butter, flour, and salt until the butter forms small flour-coated pieces, about the size of small peas. Then drizzle in cold water, a little at a time, until the dough starts to come away from the bowl. Divide the dough into 2 pieces, flatten into discs and wrap in plastic. Put the dough in the fridge to chill while you make the filling.
While the oven heats, brown the beef in a skillet and drain it. In the same skillet, cook some refrigerated diced potatoes and onions in oil with garam masala, salt, and cayenne. Once they’re done, add the beef back to the skillet and stir in some beef broth and frozen peas. Once that comes to a boil, you’re ready to assemble your pie!
Roll out each crust, using a rolling pin, on a lightly floured work surface until slightly larger than your pie plate. Fold one of the pastry rounds into fourths and lay it in the pie pan. Unfold, then press into the pie dish. Add the filling, then place the second crust on top. Trim the edges, fold the top crust under the bottom one and crimp. All that’s left to do is make a few slits in the top of the crust and bake your beautiful samosa pot pie! Don’t forget to protect the edges with a bit of foil or a metal pie shield after the first 15 to 20 minutes of baking. And voilà! Your samosa pot pie is ready to serve.
Craving even more yummy pot pie recipes? We’ve got you covered with favorites that range from our simplest chicken pot pie recipe to a slow-cooker version that lets you set it and forget it, and skip the pie plate entirely!
Easy Chicken Pot Pie is a great way to use leftover cooked chicken or turkey. With frozen mixed veggies and canned soup as the base, this shortcut pot pie is a weeknight winner.
Easy Sloppy Joe Pot Pie hits the spot if your family loves beefy pies. Our 7-ingredient recipe uses a few staples you probably already have on hand. You can have it on the table in 45 minutes, with just 15 minutes of prep.
Slow-Cooker Upside Down Chicken Pot Pie has all the benefits of traditional chicken pot pie, but with just a few minutes of prep. It features simple Bisquick™ biscuits, baked up right before serving. Just spoon the chicken mixture over the biscuits, and dinner is done!
Serve the finished pie with mint cilantro chutney, mango chutney, tamarind chutney, plain yogurt, or raita.
For a simple way to prevent the edges of the pie from getting too dark, start with a 12x12-inch piece of foil. Fold in half, then in half again, creating a square. Cut three inches from one side of the folded point in an arc toward the other side. Carefully unfold the outside portion and carefully place over the edges of the partially baked pie. Use a kitchen towel to gently tuck the foil under the lip of the pie plate, being careful not to burn yourself.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 39g | 59% |
| Saturated Fat | 19g | 97% |
| Trans Fat | 1&½g | % Value Not Available |
| Monounsaturated Fat | 11g | % Value Not Available |
| Polyunsaturated Fat | 4g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 115mg | 39% |
| Sodium | 1030mg | 43% |
| Total Carbohydrate | 44g | 15% |
| Dietary Fiber | 3g | 13% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 1g | % Value Not Available |
| Sugars | 2g | % Value Not Available |
| Protein | 28g | % Value Not Available |
| Vitamin D | Value Not Available | 2% |
| Calcium | Value Not Available | 30% |
| Iron | Value Not Available | 20% |
| Potassium | 530mg | 15% |
| Vitamin A | Value Not Available | 25% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 6% |
| Thiamin | Value Not Available | 25% |
| Riboflavin | Value Not Available | 25% |
| Niacin | Value Not Available | 25% |
| Vitamin B6 | Value Not Available | 15% |
| Folic Acid | Value Not Available | 20% |
| Vitamin B12 | Value Not Available | 35% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 35% |
| Magnesium | Value Not Available | 8% |
| Zinc | Value Not Available | 35% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 50% |
| Copper | Value Not Available | 6% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
