Samosa Pot Pie

I’m in a state of panic as I put off writing this post yesterday and now I’m unable to turn on my creativity faucet. Some people work very well under pressure and I used to be the person who used to make the best laid plans, “Used” being the operative word here. My brother, my polar opposite works tremendously well under pressure. I used to feel my adrenaline rush just by seeing him work and concentrate so well at the last-minute. I don’t blame him nor do I wish him to change, hey! if it works for him then why not. I can admire his abilities from far and clap my hands together with a grin at the finish line but I absolutely cannot run along in the rat race. I fear running in the wrong direction and my son exhibits my traits better as he too cannot function if there’s timer running. It’s hilarious to see him jumping up and down in the same place with hands up in the air when pressed for time. Anyway, coming to today’s recipe- I’ve always wanted to make pot pies but didn’t want to do a laborious task of making the pie dough. So I used phyllo dough from my freezer to replace the pie dough and the dish was fantastic with spicy filling topped with crispy wafers.

The filling can be anything and everything of your choice and there’s numerous possibilities and variations you can play with to suit your taste palate. I’ve used the filling we make for samosa in the pot pie, they can be substituted with fennel and other vegetables of the season to give a fresh taste. Enjoy!

Step-by-Step Pictorial:

Heat oil in a pan, add ginger-garlic paste and chopped onions. Fry till the onions turn translucent. Lower the heat and add turmeric powder, chilli powder, coriander(dhania) powder. Fry the masala powders taking care that you don’t burn them.

Add chopped carrots and peas. Let it cook for few minutes till carrots are cooked. Add boiled potatoes, salt, and garam masala. Add about 1 to 1 1/2 cups of water. Mix until well combined and the gravy thickens about 2 to 3 minutes. Switch off flame.

Use 2 round 5″ to 6″ diameter ramekins. Fill the dishes with the filling until 3/4 of the container. Arrange phyllo dough and press the circumference to cover the filling. Make incisions on top.

Preheat oven to 400 F. Bake the pot pies for about 15 to 20 minutes or until the phyllo dough gets golden brown on top. Let it cool few minutes before serving. Enjoy!

Samosa Pot Pie

Ingredients

• Potatoes — 4 medium (boiled, peeled)
• Onion — 1 medium (finely chopped)
• Carrot — 1 medium (finely chopped)
• Peas — 1/2 cup (I used frozen)
• Turmeric Powder — 1/4 tsp
• Chilli Powder — 1 tsp
• Dhania Powder (Coriander Powder) — 1 tsp
• Garam Masala Powder — 1/2 tsp
• Ginger-Garlic Paste — 1tsp
• Salt — to taste
• Oil — 1 Tbsp
• Salt — to taste
• Butter — 1/2 Tbsp (melted)
• Phyllo Dough — to cover 2 round dishes about 5″ to 6″ in diameter

Instructions

1. Thaw phyllo dough as per the boxed instructions. Heat oil in a pan, add ginger-garlic paste and chopped onions. Fry till the onions turn translucent. Lower the heat and add turmeric powder, chilli powder, dhania powder. Fry the masala powders taking care that you don’t burn them.
2. Add chopped carrots and peas. Let it cook for few minutes till carrots are cooked. Add boiled potatoes, salt, and garam masala. Add about 1 to 1 1/2 cups of water. Mix until well combined and the gravy thickens about 2 to 3 minutes. Switch off flame.
3. Use 2 round 5″ to 6″ diameter ramekins. Fill the dishes with the filling until 3/4 of the container. Arrange phyllo dough and press the circumference to cover the filling. Make incisions on top. Preheat oven to 400 F. Bake the pot pies for about 15 to 20 minutes or until the phyllo dough gets golden brown on top. Let it cool few minutes before serving. Enjoy!