nutritional information

Per Slice:

  • Calories: 299
  • Protein: 7 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 54 g
  • Cholesterol: 0 mg
  • Sodium: 469 mg
  • Fiber: 7 g
  • Sugar: 7 g
Vegan

Indian Samosa Casserole

Indian Samosa Casserole

Serves 6

Everything you love about Indian samosas is here in one low-fat, easy-to-make pie. Serve with Cucumber Raita or Tofu Raita.
Crust
  • ½ cup all-purpose flour
  • ½ cup whole-wheat pastry flour
  • ¼ tsp. salt
  • 2 Tbs. vegetable oil
Filling
  • 1 Tbs. black or yellow mustard seeds
  • 1 tsp. curry powder
  • 1 tsp. ground ginger
  • ½ tsp. ground cumin
  • ⅛ tsp. red pepper flakes, optional
  • 5 medium potatoes, peeled and quartered (1 ¼ lb.)
  • 1 ½ tsp. vegetable oil
  • 1 medium onion, diced (1 cup)
  • 1 medium carrot, diced (½ cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 cup frozen peas
  • 1 cup low-sodium vegetable broth
  • 2 tsp. agave nectar or sugar
  • 2 Tbs. soymilk

1. To make Crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.

2. To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.

3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside.

5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.

6. Frozen cooking instructions: Preheat oven to 375°F. Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.

January 2010 p.32

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comments

Cardamom and coriander seeds saved this recipe

Shel - 2014-05-10 19:26:30

I have made this twice and just love it! Thanks so much for the recipe.

Mickie - 2014-05-06 23:45:57

I made this Indian Samosa Casserole & put it in a huge casserole dish, added WAY more curry, added caraway seeds & cooked chic peas & it was amazing!

Diane Wareham - 2014-05-05 14:35:10

Samosas

Pauli - 2014-04-29 22:06:09

excited to try this! Haven't had a samosa since diagnosed celiac in 2000. Now there's very good gluten free frozen pie crust so this will be fun!

Deborah Hammond - 2014-04-29 16:25:21

Corriander seeds in place of mustard seeds for me :)

Andrea - 2014-04-29 11:11:02

For the recipe file.

Lara - 2014-04-28 23:28:40

Yum

Momme - 2014-04-28 22:33:17

I'm surprised at how many people liked this. I'm assuming it's because they've never had real Indian food or more importantly, real samosas. The dough was terrible and the filling was not flavorful enough. And all the samosas I've ever had come with a dipping sauce, which might have aided this flavorless creation. I usually enjoy the recipes from VegTimes but I will not make this again :(

Ashley - 2013-10-18 16:20:52

I adapted the recipe by making the crust gluten free. It was delicious... I put it on my blog here: http://www.stovetopsoliloquy.com/2013/05/gluten-free-indian-samosa-pie.html

Maria Zimmerman - 2013-06-09 21:26:09

Thanks to everyone for all of your comments, I found them very helpful. I too doubled the spices and added cumin seed rather than ground cumin to make it a bit more authentic in taste. I used two medium potatoes, one medium sweet potato and one head of cauliflower. I loved the results. I served it with mango chutney on the side.

Lesley - 2013-04-17 23:43:20

I think this is pretty tasty, with a few modifications: 1. The crust is tasteless and tough. It's much better with a biscuit or crescent roll crust (either buy a can of biscuits or make a quick batch of them and roll them out). 2. The filling NEEDS 1-2 tsp of salt. It was really bland before I added salt, but very delicious with the salt. The other mods I did were based on personal preference: I added half a can of chickpeas and mashed them with the potatoes. I used garam masala instead of curry powder. And I used about 50% more spices than was written in the recipe. All told, I thought this was a yummy recipe and easily modified for personal preference. You just have to make sure to use a different crust, and to add plenty of salt to the filling.

Jo - 2013-02-28 00:52:08

I made this today and it was delicious! I looked at some of the other reviews and doubled all of the spices. I also substituted 1 potato for 1/2 cup chick peas and used ready made pie crust. I will definitely be making this again and again!

Judy - 2013-01-16 02:44:57

two years ago I made this for my christmas eve dinner, and ever since I make indian food for christmas eve with this as one of the staples. I make it other times of the year, but it tastes just like a samosa without the grease! I am a little more liberal with the spices, and sometimes let a few more potatoes in as well, but overall wouldn't change a thing!

Becky - 2013-01-09 02:55:20

I bought all the ingredients and was so excited to finally have a Sunday to make this. My excitement turned into disappointment as I cooked the filling since the aroma wasn't what I expected. I baked it anyway and it wasn't any better. The filling lacked the true samosa taste I craved and the dough/crust was tasteless and added nothing to the dish. I'm not sure why this recipe has decent reviews. Will not make again.

Michelle - 2013-01-06 23:57:30