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Samosa Pie

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  • Total: 79min
    Preparation: 79min
  • Portions: 6.00
  • Difficulty: Intermediate

Ingredients

  • 1/2 Tablespoon Mustard seeds
  • 1 Teaspoon Curry powder
  • 1 Teaspoon Ginger powder
  • 1/2 Teaspoon Ground geera / cumin, ground
  • 1/8 Teaspoon Chili flakes
  • 1 Lb. Potatoes, peeled and diced
  • 1 1/2 Teaspoons Vegetable oil
  • 1 Medium Onion, diced
  • 3 Cloves Garlic, minced
  • 1 Cup Frozen peas and carrots
  • 1 Cup Frozen peas and carrots
  • 3 MAGGI Vegetable Cubes dissolved into 1 cup water
  • 1/4 Cup CARNATION Full Cream Evaporated Milk
  • 1 Pk. Frozen Pie Crust or flaky pastry, defrosted

Instructions

    1. FILLING: Stir together mustard seeds, curry, ginger, cumin and chili flakes. Set aside. Cook potatoes in boiling salted water for 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

    2. Heat oil in skillet over medium heat. Add onion and garlic. Sauté for 5 minutes. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast for 30 seconds. Stir in peas and carrots then add the vegetable broth. Fold onion mixture into potato mixture, stir in Evaporated Milk. Spread filling in a 9-inch pie pan. Set aside.

    3. Cover filling with rolled pie crust, pressing down the edge to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam. Brush crust with Evaporated Milk just before baking.

    4. Place pie on baking sheet, bake for 40 t0 50 minutes or until crust is golden in a preheated 375°F (190°C) oven. Let stand for five minutes before serving.

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