Indian Samosa Casserole
This hearty pie is an ode to the classic samosa.
For the crust:
½ cup maida
½ cup wholewheat flour
¼ tsp salt,
2 tbsp vegetable oil
For the filling :
1 tbsp mustard seeds
1 tsp Dhana jeera powder
One pinch turmeric powder, 1 tsp dried ginger powder
½ tsp jeera powder, ⅛ tsp chilli flakes (optional)
5 medium potatoes, peeled and quartered (around
600 gms), 1 medium onion, diced
1 medium carrot, diced
3 cloves garlic, minced, 1 cup frozen peas
2 tbsp sugar, 2 tbsp milk
For the crust: Mix flours and salt in a bowl. Stir in oil gradually until it forms clumps. Add ice-cold water, 1 tablespoon at a time until the dough comes together. Shape into a ball, cover with a damp cloth and set aside, preferably in the refrigerator
For the filling: Mix mustard seeds and spice powders in a bowl; set aside. Boil potatoes with salt for about 15 minutes. Drain and mash roughly leaving a few lumps. In a pan, heat some oil and sauté onion, carrot and garlic for 5 minutes. Move the onion mixture to the sides of the pan. Add the mustard seed mixture to the centre to toast for 30 seconds. Add the peas and bring it all together. Fold this into mashed potatoes, and add sugar, salt and pepper. Spread the filling in a 9-inch pie pan. If you don’t have a pie pan, a casserole dish could work too.
Preheat oven to 1800C. Roll out the pastry into a circle. Cover the pie dish with the pastry, pressing it down to seal it shut. Remove excess and crimp the edges shut with fingers. Using a knife, mark an X in the centre to allow steam to escape. Brush some milk or beaten eggs. Bake for 40-50 minutes until the crust turns golden. Let it stand 5 minutes before serving.
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Chef Nilesh Limaye