Sara Hayes' Crunchy Samosa Pie Sara Hayes' Crunchy Samosa Pie
Prep 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Sara Hayes' Crunchy Samosa Pie
Ideal if you are a fan of Quorn or Pork - an easy recipe for either!






Many thanks to Sara Hayes for sharing this recipe with us.

Ingredients
  • 350 g Quorn mince or pieces (or 450g of minced pork)
  • 2 tbsps Light olive oil or spray oil
  • 1 Large onion, finely diced
  • 2 Garlic cloves, finely chopped
  • 1 Green chilli, finely chopped (or 1 tsp chilli flakes)
  • ½ tbsp Cumin seeds
  • 2 Cardamon pods, gently crushed
  • 1 tbsp Medium madras curry powder
  • 1 tbsp Plain flour
  • ½ tsp sea salt
  • 400 ml Chicken stock
  • 350 g Potatoes, peed and diced into 1 cm cubes
  • 150 g Frozen peas
  • 6 Sheets filo pastry
  • 1 tsp Nigella seeds
  1. Preheat the oven to fan 180C/gas 4.
  2. If using pork mince, spread it out on a baking tray covered in baking paper and place in a hot oven for 20 minutes until golden brown. Remove, drain off the fat and place to one side.
  3. Heat the oil in a large non-stick pan over a high heat. Add the onion and cook for 5 minutes until softened.
  4. Add the garlic, chilli, cardamom pods and cumin seeds and cook for a further 5 minutes.
  5. Stir in the curry powder, flour and salt and cook, stirring for 1 minute.
  6. Pour in the chicken stock, add the pork or Quorn mince and cubed potatoes and bring to a simmer.
  7. Cook for 20 minutes, or until the potatoes are cooked and the sauce has thickened.
  8. Turn off the heat, stir in the peas and transfer to a 20x30 heat proof dish or roasting tin.
  9. Cut each sheet of filo in half, brush one piece with oil then sprinkle with a few nigella seeds and gently scrunch it up.
  10. Place the pastry ‘ball’ over the base then repeat with the remaining pastry.
  11. Bake the pie on the middle shelf of the oven for 30 minutes or until the filo is brown and crispy and the filling is bubbling.
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