- Preheat the oven to fan 180C/gas 4.
- 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.
- Heat the oil in a large non-stick pan over a high heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic, chilli, cardamom pods and cumin seeds and cook for a further 5 minutes.
- Stir in the curry powder, flour and salt and cook, stirring for 1 minute.
- Pour in the chicken stock, add the pork or Quorn mince and cubed potatoes and bring to a simmer.
- Cook for 20 minutes, or until the potatoes are cooked and the sauce has thickened.
- Turn off the heat, stir in the peas and transfer to a 20x30 heat proof dish or roasting tin.
- Cut each sheet of filo in half, brush one piece with oil then sprinkle with a few nigella seeds and gently scrunch it up.
- Place the pastry ‘ball’ over the base then repeat with the remaining pastry.
- 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.
Prep 30 minutes
Total 1 hour 30 minutes
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.
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