Mini Samosa Pies

We encase our spicy and flavoursome samosa mixture in crispy puff pastry to make this wonderful mini pies.

• You will need one large and one small circular pastry cutter to cut the pastry.
• You can have fun experimenting with the filling, using different spices and vegetables.
• To make this recipe gluten free use gluten-free puff pastry.

Mini Samosa Pies

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Serves 12 mini pies

Ingredients

• vegetable oil
• 1/2 onion, diced
• 2 garlic cloves, peeled + chopped
• 2 tbsp medium curry powder
• 1 tsp ground cumin
• 1/2 tbsp ground coriander
• 1/4 tsp chili powder
• 2 medium carrots, diced
• 120 g (4.2 oz) potato, diced
• 3/4 cup frozen peas
• 300 ml (10.1 fl.oz) vegetable stock
• 2 x 320 g (11.3 oz) sheets of pre-rolled puff pastry, of gluten-free puff pastry
• 1 tbsp cornflour, cornstarch in the US
• salt
• plant-based milk, for brushing

Method

• Preheat the oven to 200°C fan / 425°F and grease a 12 hole muffin tray with vegetable oil.
• Add a little oil to a pan. Once hot, fry the onion for 5 minutes.
• Next add the garlic, curry powder, cumin, coriander and chilli powder to the pan, and fry for a further 2 minutes.
• Then add the carrot, potato, peas and vegetable stock, and simmer on a low heat for 12-15 minutes with the lid on. Add splash more water if the mixture gets too dry.
• Meanwhile, roll out the pastry and use pastry cutters to cut 12 large circles and 12 small circles. Place the large pastry circles inside each muffin hole.
• Next add the cornflour and a pinch of salt to the pan. Simmer again on a low heat for 2-3 mins with the lid on. Then remove the pot from the heat and leave the vegetable mixture to cool slightly.
• Add 1-2 tablespoons of the samosa mixture to each muffin hole. Then cover and seal each pie with a small circle of pastry.
• Brush the top of each pie with almond milk, then bake in the oven for 20-30 minutes until golden brown.

Notes

You will also need a 12 hole muffin tray and two circle pastry cutters (10 cm and 6 cm)