I saw this Samosa pie recipe this summer on the BBC. It was cooked by Nadiya Hussein, and I absolutely fell in love. By the way, I’m totally jealous of our British neighbors who are lucky enough to have good cooking shows. Besides, I still haven’t recovered from the end of Cuisine TV.
This pretty pie with flavors of India had terrified my taste buds, and so I had promised myself to make it. Everything was so appetizing. The turmeric paste made my mouth water. The filling, made from lamb meat, potatoes, peas and spices was totally irresistible.
We actually enjoyed ourselves. For this first try, I didn’t buy minced lamb, because chopping a whole shoulder is still quite expensive. Especially since you only need 500 g for this recipe. So, I chose pork, and it was already very good. For another occasion, for sure, I will taste with lamb.
The realization of this pretty colorful and tasty pie is not very complicated. For the dough, it is a hot preparation. This one intrigued me at first, before I realized that it was simply a variation of the dough I already use for my potato pie. The oil simply replaces the melted butter.
The filling is precooked in a pan. Ginger, cumin, chilli and coriander flavor it. A delight!
500g minced pork (or lamb)
3 small onions
1 piece of ginger
2 cloves garlic
1 red chilli (to taste)
1 tsp ground cumin
150g frozen peas
1 tbsp cornstarch
Fry the finely chopped onions in a little oil.
When they are well cooked, add the minced meat, and sauté over medium heat until golden brown.
Then add the very finely chopped ginger, garlic and chilli, as well as the cumin. To mix together.
Add the potatoes cut into small cubes and a small glass of water. Cover, and simmer uncovered for about 20 minutes. If it sticks, add a little more water.
At the end of cooking, add the peas.
Add the cornflour, and with a potato masher or a fork, coarsely mash the potatoes. There must be as many chopped potatoes as crushed ones.
320g T55 flour
130ml boiling water
100ml sunflower oil
1/2 tsp salt
1 tsp turmeric
Heat the water and the oil.
Put the flour, salt and turmeric in a bowl.
Pour the liquids over the flour while mixing with a wooden spoon. Finish kneading by hand.
This paste can be used immediately.
Divide it into 2/3, then spread it out on a floured work surface.
Garnish a circle of 20 cm, slightly overlapping the edges with the largest.
Preheat the oven to 180°C.
Add the chopped fresh cilantro to the filling, then spread it over the dough.
Spread the second piece, and cover the pie.
Cut the excess by passing the roller.
Brush with a little milk and make a small hole in the center.
Bake for approximately 45 minutes.
To finish: this pie is very good hot or lukewarm. Simply accompany it with a small salad of lamb’s lettuce or baby spinach.
It is still impressive, and will be very good for 8 people.
Choose a circle of 20 cm high enough. It is also possible to make in a mould, preferably with a removable bottom.