Samosa Pie

Samosa Pie

With Less Fat & Fuss Than The Traditional Deep-fried Version Of This Stuffed Turnover, This Still Have All Of The Unique Indian Flavours.

Black Mustard Seeds Are Available In Indian Grocery Stores & Some Supermarkets, If They’re Unavailable, The Dish Is Still Delicious Without Them. 

2 Lbs Potatoes
1½ Tsp Black Mustard Seeds
1 Tbsp Vegetable Oil
2 Onions, Chopped
4 Tsp Mild Curry Paste
1 Tbsp Minced Gingerroot
¼ Tsp Salt
1¼ Cups Vegetable Stock
2 Cups Small Cauliflower Florets
1 Cup Frozen Peas
1 Tbsp Lemon Juice
6 Sheets Phyllo Pastry
¼ Cup Butter, Melted

Preheat Oven To 375°f.

Peel & Cut Potatoes Into ½ Inch Cubes, Set Aside.

In Large Skillet, Toast Mustard Seeds Over Medium Heat, Shaking Pan Often, For 2 Minutes Or Until Grey. Transfer To Bowl.

Heat Oil In Skillet; Cook Onions, Curry Paste, Ginger & Salt, Stirring Occasionally, For 5 Minutes Or Until Softened. 

Add Potatoes; Cook For 2 Minutes. Pour In Stock & Bring To Boil; Reduce Heat, Cover & Simmer For 10 Minutes Or Until Potatoes Are Tender & Almost No Liquid Remains. 

Add Cauliflower, Peas, Lemon Juice & Toasted Mustard Seeds; Set Aside. 

(make Ahead: Cover & Refrigerate For Up To 1 Day.)

Lay 1 Sheet Of Phyllo On Work Surface, Keeping Remaining Phyllo Covered With Damp Towel To Prevent Drying Out. Brush Lightly With Some Of The Butter; Fit Into Greased 9-inch Springform Pan, Letting Excess Hang Over Edge. 

Repeat With Remaining Phyllo, Overlapping Sheets Slightly In Pan. Spoon In Filling; Smooth Top. One Sheet At A Time, Fold Overhanging Phyllo Toward Centre To Cover Top & Pile Up Loosely. Brush Top With Butter.

Bake  In Bottom Third Of Oven For 45 Minutes Or Until Golden. (if Filling Was Made Ahead Of Time, Bake 25 - 30 Minutes Longer, Shielding Phyllo With Foil If Browning Too Quickly.) Remove Side Of Pan; Cut Into Wedges.

Makes 8 Servings.