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    Home » indian snacks

    Vegan Samosa Pie

    Published: Aug 11, 2022 · Modified: Jan 13, 2023 by Richa 21 Comments

    Jump to Recipe   Print Recipe

    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.

    stacked pieces of vegan potato samosa pie on a wooden board

    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!

    stacked pieces of vegan potato samosa pie on a wooden board

    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.

    stacked pieces of vegan potato samosa pie on a wooden board
    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 Lentil Sambusa Pie

    Vegan Pot Pie with Black Pepper Biscuits

    Chickpea Spinach Pie with Berbere Spice

    Vegan Mushroom Pot Pie with Sweet Potato Crust

    Print Recipe
    5 from 10 votes

    Vegan Samosa Pie

    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. Gluten-free and nut-free option.
    Prep Time10 mins
    Cook Time45 mins
    Total Time50 mins
    Course: Main Course
    Cuisine: American, Indian
    Keyword: samosa pie, samosa potatoes, savory potato pie
    Servings: 9
    Calories: 270kcal
    Author: Vegan Richa

    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 cook 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

    Glutenfree: The potatoes are gluten free so you can add them to a gluten-free  pie crust and make hand pies to make this gluten free.
    To make this nut free, just omit the cashews.
    To make this on the stove top, follow the sautéing steps in a skillet, then add in 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, lemon juice and mix really well. Cook for another minute and take off heat. Taste and adjust salt and flavor then use the potatoes
    - Working with puff pastry: 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.

    Nutrition

    Nutrition Facts
    Vegan Samosa Pie
    Amount Per Serving
    Calories 270 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 5g31%
    Sodium 250mg11%
    Potassium 77mg2%
    Carbohydrates 22g7%
    Fiber 1g4%
    Sugar 1g1%
    Protein 4g8%
    Vitamin A 87IU2%
    Vitamin C 3mg4%
    Calcium 13mg1%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    vegan samosa pie cut into pieces on a wooden board

    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

    ingredients needed for making samosa pie filling

    How to make Vegan Samosa Pie

    cumin seeds sizzling in an Instant Pot

    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.

    onions, ginger, garlic, cashews and spices sauteeing in an instant pot

    Once these seeds significantly darken in color add in the onion, green chili, cashews and a good pinch of salt and mix in.

    sauteed spice base for samosa filling in Instant pot

    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.

    an Instant pot with potatoes and spices for making samosa filling

    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.

    potatoes simmering with spices and cashews in an Instant Pot


    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.

    potatoes being mashed in an Instant Pot to make samosa filling

    peas and cilantro being added to Instant pot to make pie filling

    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.

    potato samosa filling in an Instant pot

    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.

    a thawed sheet of puff pastry on a marble counter

    rolled out thawed puff pastry on a sheet of baking paper

    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.

    potato filling being spread on puff pastry to make vegan samosa pie

    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.

    spinach being added as final step of vegan samosa pie assembly

    vegan samosa pie being assembled in a baking sheet

    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.

    freshly baked vegan samosa pie on a baking sheet

    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.

    stacked pieces of vegan samosa pie

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    Comments

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    1. Monica

      January 09, 2023 at 4:09 pm

      5 stars
      This was great!! Thanks!

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:03 pm

        I’m glad you enjoy the recipe, Monica!

        Reply
        • Petra Gillan

          March 12, 2023 at 5:19 pm

          5 stars
          This is an amazing recipe! This is now one of my regular lunch rotations. Tastes just like a samosa . Thank you.

          Reply
          • Vegan Richa Support

            March 15, 2023 at 8:18 pm

            Yay, thank you!

            Reply
    2. Leslie

      January 06, 2023 at 8:37 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 09, 2023 at 12:35 pm

        Thank you for your kind comment!

        Reply
    3. Linda

      January 02, 2023 at 6:30 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 04, 2023 at 2:09 pm

        So glad you like the recipe, Linda!

        Reply
    4. Dalia

      October 15, 2022 at 2:05 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        October 18, 2022 at 11:14 am

        Perfect – enjoy the party!

        Reply
    5. Tina

      October 12, 2022 at 6:32 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        October 15, 2022 at 5:55 pm

        Great news Tina.

        Reply
    6. Lesley

      September 07, 2022 at 1:47 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        September 09, 2022 at 6:39 pm

        Perfect!

        Reply
    7. Mary

      August 16, 2022 at 7:26 am

      5 stars
      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.

      Reply
      • Richa

        August 16, 2022 at 12:04 pm

        Awesome! You can also use a long bottle to roll it out.

        Reply
    8. Ali

      August 12, 2022 at 8:19 pm

      Do you think I can use filo dough?

      Reply
      • Vegan Richa Support

        August 14, 2022 at 8:23 pm

        i think that would work well

        Reply
    9. Pat

      August 11, 2022 at 9:07 am

      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.

      Reply
      • Richa

        August 11, 2022 at 9:41 am

        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.

        Reply
        • Pat

          August 14, 2022 at 9:53 am

          Thanks!

          Reply

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