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Baked Vegetable Samosa Handpies

23 INGREDIENTS • 13 STEPS • 1HR 45MINS

Baked Vegetable Samosa Handpies

Recipe

5.0

2 ratings
Traditional vegetable samosas get a healthier make over with homemade pie crust, with a twist of course. Delicious and easy to make!
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Traditional vegetable samosas get a healthier make over with homemade pie crust, with a twist of course. Delicious and easy to make!
author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

1HR 45MINS

Total Time

$1.07

Cost Per Serving

Ingredients

Servings
6
us / metric
All-Purpose Flour
185 g
All-Purpose Flour
Granulated Sugar
1/2 tsp
Granulated Sugar
Salt
1 tsp
Salt
Ajwain Seeds
1 Tbsp
Ajwain Seeds
or Carom Seeds or Caraway Seeds
Unsalted Butter
110 g
Unsalted Butter, diced
Water
4 Tbsp
Cold Water
Russet Potato
2
Russet Potatoes, diced, peeled
Unsalted Butter
4 Tbsp
Unsalted Butter
or Ghee
Yellow Onion
1
Yellow Onion, diced
Garlic
3 cloves
Garlic, minced
Fresh Ginger
2 tsp
Fresh Ginger, grated
Garam Masala
2 tsp
Garam Masala
Cumin Seeds
1/2 tsp
Cumin Seeds
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Chili Powder
1/2 tsp
Chili Powder
Ground Turmeric
1/2 tsp
Ground Turmeric
Mango Powder
1/2 tsp
Mango Powder
Ground Cinnamon
1/4 tsp
Ground Cinnamon
Ground Coriander
1/4 tsp
Ground Coriander
Green Chili Pepper
2
Green Chili Peppers, chopped
Fresh Cilantro
4 Tbsp
Fresh Cilantro, chopped
Frozen Green Peas
110 g
Frozen Green Peas, thawed
Egg
1
Egg

Nutrition Per Serving

VIEW ALL
Calories
414
Fat
24.0 g
Protein
7.5 g
Carbs
41.8 g
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author_avatar
Candid Appetite
I’ve been obsessed with food for as long as I can remember. Getting into the kitchen and making something delicious is what excites me every day.

Author's Notes

These can be frozen and baked right before serving. No thawing is necessary, just add a bit more time when baking. Any leftovers can be kept in the fridge for up to 4 days.

Cooking Instructions

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step 1
To make the crust: Mix together the All-Purpose Flour (185 g), Granulated Sugar (1/2 tsp), Salt (1/2 tsp), and Ajwain Seeds (1 Tbsp) in a large mixing bowl. Add the Unsalted Butter (110 g) and cut-in with a pastry blender or your fingers until it forms coarse crumbs the size of peas.
step 1 To make the crust: Mix together the All-Purpose Flour (185 g), Granulated Sugar (1/2 tsp), Salt (1/2 tsp), and Ajwain Seeds (1 Tbsp) in a large mixing bowl. Add the Unsalted Butter (110 g) and cut-in with a pastry blender or your fingers until it forms coarse crumbs the size of peas.
step 2
Add the Water (4 Tbsp) and mix until the dough comes together. Add more water as needed, 1 tablespoon at a time, until desired consistency is reached.
step 2 Add the Water (4 Tbsp) and mix until the dough comes together. Add more water as needed, 1 tablespoon at a time, until desired consistency is reached.
step 3
Wrap tightly in plastic wrap and place in the fridge to chill for at least 1 hour.
step 4
To make the filling: Place the Russet Potatoes (2) in a pot, fill it with cold water, and bring to a boil over medium-high heat. Cook until fork tender. Drain and allow to cool.
step 4 To make the filling: Place the Russet Potatoes (2) in a pot, fill it with cold water, and bring to a boil over medium-high heat. Cook until fork tender. Drain and allow to cool.
step 5
Heat a large skillet over medium-high heat. Add the Unsalted Butter (4 Tbsp) and melt. Throw in the Yellow Onion (1) and Garlic (3 cloves) and sauté for about 5 minutes until translucent and soft.
step 5 Heat a large skillet over medium-high heat. Add the Unsalted Butter (4 Tbsp) and melt. Throw in the Yellow Onion (1) and Garlic (3 cloves) and sauté for about 5 minutes until translucent and soft.
step 6
Add the Fresh Ginger (2 tsp), Garam Masala (2 tsp), Cumin Seeds (1/2 tsp), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), Chili Powder (1/2 tsp), Ground Turmeric (1/2 tsp), Mango Powder (1/2 tsp), Ground Cinnamon (1/4 tsp), and Ground Coriander (1/4 tsp).
step 6 Add the Fresh Ginger (2 tsp), Garam Masala (2 tsp), Cumin Seeds (1/2 tsp), Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), Chili Powder (1/2 tsp), Ground Turmeric (1/2 tsp), Mango Powder (1/2 tsp), Ground Cinnamon (1/4 tsp), and Ground Coriander (1/4 tsp).
step 7
Stir and cook for another 5 minutes to develop all of the great flavor.
step 7 Stir and cook for another 5 minutes to develop all of the great flavor.
step 8
Add the cooked russet potatoes, Green Chili Peppers (2), Fresh Cilantro (4 Tbsp), and Frozen Green Peas (110 g). Stir and cook for another 2 minutes. Remove from heat and allow to cool down completely.
step 8 Add the cooked russet potatoes, Green Chili Peppers (2), Fresh Cilantro (4 Tbsp), and Frozen Green Peas (110 g). Stir and cook for another 2 minutes. Remove from heat and allow to cool down completely.
step 9
Preheat oven to 375 degrees F (190 degrees C).
step 10
Place the chilled dough on a lightly floured work surface. Roll out into a large rectangle, about 1/4 of an inch thick. Cut out into medium circles, and place on a baking sheet lined with parchment paper.
step 10 Place the chilled dough on a lightly floured work surface. Roll out into a large rectangle, about 1/4 of an inch thick. Cut out into medium circles, and place on a baking sheet lined with parchment paper.
step 11
Beat the Egg (1) and brush the edges with it. Fill each with about a tablespoon of filling in the center.
step 11 Beat the Egg (1) and brush the edges with it. Fill each with about a tablespoon of filling in the center.
step 12
Fold over and crimp the edges to seal. Brush the tops with the beaten egg, and bake for about 20 to 25 minutes or until golden brown.
step 12 Fold over and crimp the edges to seal. Brush the tops with the beaten egg, and bake for about 20 to 25 minutes or until golden brown.
step 13
Serve warm with a spicy green chutney and enjoy!
step 13 Serve warm with a spicy green chutney and enjoy!
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