Like Samosa? you need to make this Samosa pie! It’s like a giant veggie samosa and has everything we love about Samosas…but comes in giant pie form! This is a great savory pie perfect for the holidays but also makes for great party food, lunchbox or snack. Gluten-free and nut-free option.
Samosa lovers need to make this giant vegan samosa pie! It has everything you love about Samosas…but comes in giant pie form! It’s great for parties, lunch boxes and the holiday table!
I used store bought puff pastry – you’d be surprised that most brands are actually vegan! This is a free-form pie, so we do not bake it in a pie dish but on a sheet pan. It’s like a giant baked samosa that we cut into single servings after baking!
This samosa pie is based on my favorite Samosas from my hometown. It used to be a huge samosa, filled with a super flavorful potato filling. Samosas vary a lot based of the filling and shell. The filling can be a simple spiced mashed potatoes where you add some ground spices to mashed potatoes and it’s ready. In todays version, we cook the whole spices such as cumin and coriander seeds then add the aromatics, cashews, spices, ginger, mashed potatoes, peas and mint! These potatoes are so incredible!
What made that samosa so special is that it was made with so much flavor coming from the potato filling. You can use my other quicker samosa potatoes or make this version for the special day! I made the filling in the Instant Pot but I list the alternative cooking method for stovetop potatoes in the tips section.
For samosa fans, there are more simple samosa recipes on the blog as well that you can try. Like my samosa pinwheels or samosa chickpea wraps.
why you’ll love this Samosa pie
- because samosa potatoes!
- It’s easy and delicious
- It’s Soyfree. And has options to make it Nutfree and gluten-free
- It’s great to carry in lunch boxes, snacking, serving in potlucks, picnics, and even making a part of a festive table!
More savory pie recipes:
Vegan Pot Pie with Black Pepper Biscuits
Chickpea Spinach Pie with Berbere Spice
Vegan Mushroom Pot Pie with Sweet Potato Crust
Recipe Card
Vegan Samosa Pie
Ingredients
For the samosa potatoes
- 1 teaspoon oil
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- ¼ cup chopped red onion
- 2 tablespoons cashews
- ½ of green chili such as Serrano finely chopped
- ¾ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne, less or more for taste
- 2 teaspoon minced ginger
- ½ teaspoon garlic powder
- 2 cups (420 g) cubed potatoes, 3/4 inch cubes loaded cups
- ½ teaspoon salt
- ½ teaspoon chaat masala or dried mango powder (amchoor)or add more lemon later
- 1/3 cup (78.86 ml) of water
- ¼ cup (36.25 g) fresh or thawed frozen peas
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped fresh mint
- 1 teaspoon lemon juice
For the pastry
- One 9x9 inch sheet of vegan puff pastry
- some baby greens of choice. This is optional
Instructions
- Make the samosa potatoes in the instant pot: Start the instant pot on sauté setting then add oil. (See notes for stove top instructions)
- Once oil is hot, add in the cumin seeds, coriander seeds and cook for about 30 seconds. You can also crush the seeds if you don’t like the whole coriander seeds in your mouth.
- Once the seeds significantly darken in color, add in the onion, green chili, cashews and a good pinch of salt and mix in. Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander, ginger, garlic powder and chaat masala and mix in. then add potatoes, salt, water and give it a good mix to pick up any stuck bits.
- Select the cancel setting. Lock the lid into place, set pressure knob to sealing, and select pressure cook on manual setting at high pressure and set the cook time to 5 minutes, 6 minutes if the potato cubes are larger
- Once the cooking cycle is done, let the pressure release naturally for 5 minutes then carefully set the pressure release knob from sealing to venting to release any remaining pressure. Open the lid then mash some of the potatoes, then add the peas, cilantro, mint and lemon juice and mix really well.
- Taste and adjust salt and heat and flavor then remove the pot from instant pot to keep potatoes from continuing to cook because the plate continues to stay hot. Let them cool for 10 mins
- Make the pie: Thaw the puff pastry sheet on a counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20 ish minutes it takes the potatoes to get done.
- Using a little bit of flour, roll it out on parchment, to at least double the size. Transfer to a baking sheet. Then spread the potato mixture onto the one half of the puff pastry sheet and spread well. Keep a ½ inch of border around the potatoes so that it can stick puff pastry edges.
- Top it with some greens of choice, you can also add a drizzle of chutneys of choice here and then fold over. Brush a little bit of water between the sheets, then press to seal with a fork.
- Snip a few vents on top of the puff pastry sheet and put it in the oven at 400F (205C) for 18-22 minutes, depends on your oven and the pan.
- Once the puff pastry is nicely golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutneys of choice,Such as tamarind date chutney, mango chutney or other dips such as barbecue sauce
- Store refrigerated for upto 4 days and freeze of upto a month.
Video
Notes
Nutrition
Ingredients:
- For the pastry, I used a sheet of vegan puff pastry. I took the path of least resistance with this Potato Samosa Pie and used store bought puff pastry
- the filling is a classic veggie samosa potatoes made with potatoes and peas sauteed with onion
- samosa seasoning: cumin, coriander (both whole and ground), turmeric, cayenne, ginger, garlic, and chaat masala
- fresh serrano chili adds some heat – add more or less according to your taste
- cashews are added for some crunch
- fresh herbs: to finish off the filling, I like to add 2 tablespoons chopped cilantro and mint as well as some fresh lemon juice
Tips & Variations:
- glutenfree: The potatoes are gluten-free so you can add them to a glutenfree pie crust of choice and make hand pies to make this gluten free.
- to make this nut free, just omit the cashews.
- to make this on the stovetop, follow the sautéing steps under instant pot then add cubed boiled/cooked potatoes and just 2-3 tablespoons of water and mix in. Cover and cook for 3-4 minutes for the flavors to meld. Then open the lid, mash some of the potatoes and add in the peas, cilantro, mint, and lemon juice, and mix really well. Cook for another minute and take off heat. Taste and adjust salt and flavor then use the potatoes
How to make Vegan Samosa Pie
Make the potatoes in the instant pot. Heat the instant pot on sauté setting then add oil. Once the oil is hot, add in the cumin seeds and coriander seeds for cook about 30 seconds. You can also crush these seeds if you don’t like the whole coriander seeds in your mouth.
Once these seeds significantly darken in color add in the onion, green chili, cashews and a good pinch of salt and mix in.
Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander and ginger, garlic powder, and chaat masala and mix in. Then add potatoes, salt, and water and give it a good mix to pick up any stuck bits.
Select the cancel setting. Lock the lid into place, set the pressure knob to sealing, and select pressure cook on manual setting at high pressure and set the cooking time to 5 minutes, 6 minutes if you chop the potatoes too big.
Once the cooking cycle is done, let the pressure release naturally for 5 minutes then carefully set the pressure release knob from sealing to venting to release any remaining pressure.
Open the lid then mash some of the potatoes, then add the peas, cilantro, mint and lemon juice and mix really well.
Taste and adjust salt and heat and flavor then remove the pot from the instant pot to keep potatoes from continuing to cook because the plate continues to stay hot.
Thaw the puff pastry sheet on a counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20 ish minutes it takes the potatoes to get done.
Using a little bit of flour, roll it out to at least double the sizeTransfer to a baking sheet. Then spread the potato mixture onto the one half of the puff pastry sheet and spread well. Keep a ½ inch of border around the potatoes so that you can stick puff pastry edges.
Top it with some greens of choice, you can also add a little bit drizzle of chutneys of choice here and then fold over. Brush a little bit of water then press to seal with a fork.
Snip a few vents on top of the puff pastry sheet and put it in the oven at 400F (205C) for 18-22 minutes, depending on your oven and the pan.
Once the puff pastry is nicely puffy and golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutney of choice.
Storage
Store refrigerated for upto 4 days and freeze of upto a month.
What to serve with samosa pie:
I love serving this with tamarind date chutney, mango chutney or other dips such as barbecue sauce.
Mike
My favourite way of preparing potatoes with a new and luscious flavour! And such a versatile filling. Thanks Richa. As usual, a fantastic recipe.
Vegan Richa Support
thank you!
Tamar
I made this (and the sambusa pie) for a family gathering and got endless compliments! Delicious and so eady to make
Vegan Richa Support
yay! so glad everyone enjoyed
Leo
This was sooo good and super easy! The date-tamarind chutney is a must! I did get confused at step 6 where it says to stop cooking but then “Let them cook for 10 mins.” Luckily the directions with the pictures clarified.
Richa
Awesome! Oops. Should be let them “cool”
Alice Toth
What type of potatoes did you use? What are samosas usually made with?
Vegan Richa Support
you can use russet or yukon gold. samosas usually include potatoes but can be made with beef.
Isabelle
I just LOVE this recipe!
Little note: your link to samosa recipes links to veganricha.con, instead of .com.
Monica
This was great!! Thanks!
Vegan Richa Support
I’m glad you enjoy the recipe, Monica!
Petra Gillan
This is an amazing recipe! This is now one of my regular lunch rotations. Tastes just like a samosa . Thank you.
Vegan Richa Support
Yay, thank you!
Leslie
My husband and I absolutely love this recipe! The samosa pie wasn’t difficult to prepare and it tastes just as good (or better) than restaurant samosas. I will be making this again. It’s total comfort food!
Vegan Richa Support
Thank you for your kind comment!
Linda
Amazingly! This was even better than the frozen samosa we usually purchase and wasn’t too hard to put together with premade puff pastry. This will be in regular rotation!
Vegan Richa Support
So glad you like the recipe, Linda!
Julie
I love the idea of this recipe, and mostly liked the results. However, the amount of water used in the instant pot was apparently not enough, and kept causing the ‘burn’ notice and shut down the pressure cooking cycle. It took several tries to get the potatoes cooked. When I make this recipe again, I’ll use the stove top directions.
Richa
Yes some pots are too sensitive. Some
Models and some year pots had lots of uneven heating. Add a bit more water or cook on stovetop
Dalia
Thank you so much for this very delicious recipe!
My first time trying to make samosas at home and this was simple, flavourful and just as good as a restaurant samosa! Made two pies for an autumn festival and everyone loved them! Will become a regular party and weekend dish for us.
Vegan Richa Support
Perfect – enjoy the party!
Tina
Made this today. Very tasty! Had to sub with store bought pie crust as I couldn’t get puff pastry and it turned out great. Filling is really good even without the pastry!
Thanks Richa!
Vegan Richa Support
Great news Tina.
Lesley
This was ridiculously easy and so tasty! I’m on my second day of having it for lunch leftovers. My puff pastry box came with two so I split the filling between them. No problem!
Vegan Richa Support
Perfect!
Mary
So delicious! The seasoning was delightful. I appreciate the photos of the steps.
I wish I knew I needed a rolling pin at the outset. I don’t think too many homes have them anymore.
I look forward to using more of your recipes.
Thank you. I already get your emails.
Richa
Awesome! You can also use a long bottle to roll it out.
Ali
Do you think I can use filo dough?
Vegan Richa Support
i think that would work well
S. Weber
Ali, just wondering how it went with filo (phyllo) dough. The recipe as written says it is nearly 1/3 of the recommended daily fat intake (USA) for just one piece – and you KNOW I’m eating 3 of these at least! But with filo it would be much less – happy me!
Pat
This looks wonderful. A couple of questions please. I have always read that puff pastry needs to thaw overnight in the fridge otherwise when you unroll it, it will break apart. No? Also, don’t the potatoes need to chill well before putting them on the pastry? Then after the potatoes are chilled, don’t you put the unbaked samosa in the fridge to chill the pastry again?
I have made mushroom hand pies using puff pastry and have found that unless everything is kept very cold the pastry gets really sticky and melty and is very difficult to work with. I make my mushroom filling the day before to be sure it is very cold before it touches the pastry.
How do you get around all that please? This looks so good and it seems the instant pot makes the recipe cook quickly. I’d like to make this.
Richa
It doesn’t get too hot in my kitchen so the puff pastry works out fine without having to chill in between. If your kitchen is hot or the pastry sheets start to get sticky, chill for 15-30 mins and then proceed to next step. I do cool the potatoes to room temp before using (updated that). The pictured version was made, videod and took pictures as well and then baked. I did not need to chill in between even though it was sunny in my studio. The sheets do ok if they are not sitting out more than 25-30 mins.
Pat
Thanks!