Easy samosa pie
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4–6
Like lamb samosas, but without the folding! This clever filo pastry pie tastes just as good though. Serve with the usual comfort food sides like roast veggies, potatoes and gravy.
You’ll need a deep 20cm/8in round baking dish.
By Zaynah Din
Ingredients
For the filling
- 2 tbsp neutral oil
- 1 onion, chopped
- 1 tbsp garlic and ginger paste
- 500g/1lb 2oz lamb or beef mince
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 1 tsp garam masala
- 1 tsp ground black pepper
- 1 medium potato, peeled and chopped into 1cm/½in chunks
- 150g/5½oz peas
- salt
For the pie
- 6 filo pastry sheets
- 1 free-range egg, beaten
- sesame seeds, to decorate
- ajwain seeds, to decorate (optional)
Method
To make the filling, heat the oil in a medium saucepan and fry the onion for 7–8 minutes, until starting to caramelise. Add the garlic and ginger paste and fry for 5 minutes, until fragrant and golden.
Add the mince and fry until browned all over. Add the cumin seeds and remaining spices and fry for a few minutes, until fragrant. Add a splash of water if the mixture starts to stick to the pan.
Add the potato and cook for 10 minutes, or until the mince is cooked through and the potato is tender. Remove from the heat and stir in the peas.
Leave the filling to cool until just warm before assembling the pie. If the filling is too hot, it will soften the filo pastry and cause it to tear.
Preheat the oven to 180C/160C Fan/Gas 4.
To assemble the pie, put 3 filo sheets in the pie dish, arranging them so that they completely cover the base and sides. Spoon in the cooled filling and fold the overhanging pastry over the top. Brush with a little beaten egg.
Tear the remaining filo sheets in half, scrunch them loosely and arrange over the pie. Brush with the remaining beaten egg and sprinkle with sesame seeds and ajwain seeds, if using.
Bake for 20 minutes. Increase the oven temperature to 200C/180C Fan/Gas 6 and bake for a further 5 minutes, or until the pastry is deep golden-brown and crisp.
Cut into slices and serve.
