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 50th book! I hope you’ll join us on publication day of June 6 for a very special release day party .
Sounds so yummy! Just reading it caused my sense of smell to wake up this morning. Thanks for the recipe!
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That looks delicious! aprilbluetx at yahoo dot com
ReplyDeleteCongratulations on 50 Books! What an amazing achievement.
ReplyDeleteThanks Libby
DeleteI have a similar recipe, that doesn't have a bottom crust, since a) I have to cut carbs and b) I hate bottom crusts, haha. I love that it reheats really well, though the puff pastry does go a bit limp second day.
ReplyDeleteLove samosas - thanks for the recipe! Congratulations on the publication of your 50th book!
ReplyDeleteAn Asian Indian chicken pot pie! Perfect!
ReplyDeleteI love the Library Lighthouse Series. Can't wait to read the new book.
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