Chicken Samosa Pie from Vicki Delany and a 50th Book Party

I love samosas but they can take a long time to make, wrapping each one in the dough and then deep frying them. So I was pleased when I came across this recipe.  I used store bought puff-pastry because I had some in the fridge, but of course you can make your own.  I still prefer the traditional samosas in the triangle pockets, but for a home made substitute this was still pretty good.

I served with a generous amount of my own homemade tomato chutney and sautéed Brussels sprouts. 

Chicken Samosa Pie

 

INGREDIENTS:

 

1 1/2 lb potato peeled and diced (about 2 large) 

2 tablespoons vegetable oil

1 lb boneless skinless chicken thighs, diced

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1/2 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 onion chopped

2 cloves garlic minced

1 tablespoon grated gingerroot

1/2 teaspoon salt

1 cup frozen peas

2 tablespoons chopped fresh coriander

2 tablespoons lemon juice

1 egg

 

 

METHOD:

In large saucepan of boiling salted water, cover and cook potatoes and 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 potatoes.

Add remaining oil to pan; cook fennel, cumin and mustard seeds, turmeric, coriander 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. Fill with chicken filling.

Roll out remaining pastry and fit over filling. Seal. Beat egg in a small bowl and brush egg mixture over the top, and cut steam vents in top.

Bake in bottom third of 400°F (200°C), 50 to 60 minutes.

  

CELEBRATION TIME: Death Knells and Wedding Bells will be Vicki’s 50^th book! I hope you’ll join us on publication day of June 6 for a very special release day party .