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Spicy Potato and Pea Samosa Pies

All the flavour of samosas with a fraction of the effort. Mashed spiced potato and peas wrapped in pastry and baked until golden. No frying required.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Main Course, Snack
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 500g potatoes, peeled and diced
  • 150g frozen peas
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 thumb ginger, grated
  • 2 tbsp mango chutney
  • 1 tbsp curry powder (mild or medium)
  • 1 tsp turmeric
  • 1/2 tsp chilli flakes (optional)
  • 1 roll shortcrust pastry (320g)
  • 1 egg, beaten (for glaze)
  • 1 tbsp vegetable oil

Method
 

  1. Boil the potatoes for 12-15 minutes until tender. Drain and roughly mash - keep some texture, do not make it completely smooth.
  2. Heat the oil in a frying pan over medium heat. Add the onion and cook for 5 minutes until soft.
  3. Add the garlic, ginger, curry powder, turmeric and chilli flakes. Cook for 1 minute until fragrant.
  4. Stir in the frozen peas and cook for 2 minutes.
  5. Remove from heat and combine with the mashed potatoes and mango chutney. Season with salt.
  6. Preheat the oven to 200C. Roll out the pastry and cut into 4 equal squares.
  7. Place a generous scoop of filling on one half of each square. Brush the edges with beaten egg, fold over and crimp with a fork to seal.
  8. Place on a baking tray, brush with beaten egg and bake for 20-25 minutes until golden.