Easy Vegan Mini Samosa Pie
Ingredients
Crust
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 tsp caraway seeds
- Pinch of salt
- 1/4 cup plus a few spoons of cold water
- 2 tbsp dairy free butter
- Oil
Filling
- 3 medium-sized potatoes, preferably organic
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp ground cayenne
- 1/2 cup frozen peas
- 1/2 inch fresh grated ginger
- 1 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp dried mango powder
- Salt, to taste
- 1/4 cup freshly chopped cilantro
Chutney
- 1 large bunch of cilantro
- 1 serrano pepper
- Salt to taste
- 1/4 tsp lemon juice
Preparation
Add flour, pinch of salt, dairy free butter to a large bowl.
Add some water and start mixing well until it forms a pliable dough. Add a drop of oil and knead the dough once again and form a ball. Cover and set aside while you prepare the filling.
Preheat oven to 400°F.
Heat a pan with a tablespoon of oil, add cumin seeds and stir for a minute.
Add ginger, cayenne, garam masala, ground coriander, frozen peas, salt, and stir well.
Add the potatoes, dry mango powder, sprinkle some water, stir, cover and cook for 5 minutes on low heat.
Remove cover, gently mash a few pieces of potatoes.
Turn off heat, add chopped cilantro, stir well, check seasoning and set aside.
Brush some oil inside a muffin pan.
Roll pie crust out. You could use a round cookie cutter and cut out the dough into small circles. Make sure you thinly roll out the dough.
Carefully line each muffin tin with a circle of dough.
Place 1 tbsp of filling into each tin.
Brush some oil on the dough edges.
Bake in a preheated oven for about 20 minutes.
Serve hot with cilantro chutney.
For the chutney: Blend the cilantro, serrano pepper, salt, and lemon juice in a blender with 1/4 to 1/2 cup water. If it is too runny, add more fresh cilantro and blend again.
