Chicken Samosa Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 680 g potatoes, peeled and diced (about 2 large)
- 1 carrot, diced
- 2 tablespoons vegetable oil
- 450 g boneless skinless chicken thighs, diced
- 1 teaspoon fennel seed
- 1 teaspoon cumin seed
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground fenugreek
- 1⁄4 teaspoon cayenne pepper
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated gingerroot
- 1⁄2 teaspoon salt
- 1 cup frozen peas
- 2 tablespoons chopped fresh coriander
- 2 tablespoons lemon juice
-
Dough
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons cumin seeds
- 1⁄2 teaspoon salt
- 2⁄3 cup cold butter, cubed
- 2⁄3 cup milk
- 1 egg, beaten
directions
- Dough: In food processor or in bowl and using pastry blender, combine flour, cumin seeds and salt; pulse in butter until in fine crumbs. Pulse in milk until dough begins to clump together. Press into disc and divide in half; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.).
- In large saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 10 minutes. Drain and place in large bowl.
- Meanwhile, in large nonstick skillet, heat half of the oil over medium-high heat; cook chicken, in batches, until juices run clear when chicken is pierced, about 5 minutes. Add to vegetables.
- Add remaining oil to pan; cook fennel, cumin and mustard seeds, turmeric, coriander seeds, fenugreek seeds and cayenne pepper just until cumin seeds begin to pop, 30 to 60 seconds.
- Add onion, garlic, ginger and salt; cook until softened, about 3 minutes. Add to chicken mixture.
- Stir in peas, coriander and lemon juice; let cool.
- On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, trimming to rim. Spread filling in shell.
- Roll out remaining pastry. Brush some of the egg over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry on rim; flute to seal. Lightly brush some of the remaining egg over pastry. Cut steam vents in top.
- Bake in bottom third of 400°F (200°C) oven until golden and steaming, 50 to 60 minutes.
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