When Warren posed the question about turning a samoosa into a pie I had to agree with his thoughts. This lamb samoosa pie uses a cheat’s puff pastry recipe that is so easy. If you don’t want to make your own, buy a good quality puff pastry to use.
Head straight on to the Recipe For ♥ Lamb Samoosa Pie ♥
To pie or not to pie, that is the question
I will be the first person to hold my hand up and say I am not a fan of pies. I find shop bought ones to be so underwhelming. The filling to pastry ratio is usually in favour of the pastry. Firstly, I am not so keen on too much pastry. And secondly, the filling is usually more gravy than meat. And I do not find gravy appealing at all! But, I am partial to a sausage roll and I have enjoyed pork pies in Melton Mowbray. However, I love samoosas for the generous tasty filling. And the crispy pastry makes them the perfect snack. So, when I saw a recipe for a lamb samoosa pie in Food Trail South Africa I invited a few friends over for dinner to have an excuse to make it.
My key points to entertaining
I like to be super organized so that when my guests arrive, there is little left for me to do in the kitchen. We have an open plan house but I still don’t want to be cooking while our guests are enjoying themselves. I always do snacks to have with drinks, which means there is no rush to sit down and start the meal. Starters are simple, and depend on what I am doing for the main course. Desserts are elaborate as this is where my joy lies when creating recipes. They are also the first thing I make when I am prepping for the meal as they usually take the longest to set or bake. For my lamb samoosa pie I put it into the oven when my guests had their drinks. Taking 45 minutes to bake, this was perfect timing for the main course to be served.
Take a look at this inspiring recipe for ♥ Lamb Samoosa Pie ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Lamb Samoosa Pie
Ingredients
for the pastry:
- 375 g flour, plus extra for dusting
- 250 g frozen, salted butter
- 250 mls fridge water
for the pie:
- 20 g ghee
- 2.5 mls fennel seeds
- 2.5 mls cumin seeds
- 2.5 mls mustard seeds
- 2.5 mls nigella seeds, plus extra for sprinkling
- 2.5 mls fenugreek
- 1 onion, peeled, cut in half and thinly sliced
- 500 g minced lamb
- 2 medium potatoes, peeled and cut into small cubes
- salt and freshly ground black pepper to season
- 15 mls curry paste *
- 3 cloves garlic, peeled and crushed
- 200 g frozen peas
- 30 mls flour
- 125 mls water
- 15 mls apple cider vinegar
for the spiced yoghurt:
- 155 g thick yoghurt
- 80 g chutney
- 5 g mint leaves, chopped
bringing it together:
- 1 egg, beaten for the egg wash
Method
for the pastry:
- Place the flour into a large mixing bowl and grate the butter into the flour
- Rub the butter into the flour and when it resembles coarse bread crumbs, add the water
- Bring the dough together, tip onto cling film and wrap tightly
- Place the pastry into the fridge until needed
for the pie:
- Place the ghee into a large frying pan and heat over a medium to high temperature
- Add the fennel seeds, cumin seeds, mustard seeds, nigella seeds and fenugreek
- When the mustard seeds start popping, add the onion, lower the temperature slightly and cook until the onion is soft
- Increase the temperature, then add the mince in batches to brown completely
- Once browned, add the potatoes, season generously and cook until nearly soft
- Add the curry paste and garlic and stir until fragrant
- Add the peas and flour, and stir to combine before adding the water
- Stir to combine and cook until thickened, before adding the vinegar and stirring to combine
- Check the seasoning and adjust if necessary
- Remove from the heat, tip into a large and set aside to cool completely
- Once cool, place into the fridge to firm up
for the spiced yoghurt:
- Place the yoghurt into a bowl, add the chutney and mint leaves and stir to combine
- Place into the fridge until needed
bringing it together:
- When the filling has firmed up, remove the pastry from the fridge and divide into 2, with one piece slightly larger than the other
- Roll the smaller piece out on a lightly floured surface until 2mm thick and 30cm square
- Place onto a lined baking tray and place the pie filling on top of the pastry, leaving a 2cm border around the edges
- Roll the larger piece of pastry out on a lightly floured surface until 2mm thick and 34cm square
- Brush the egg wash onto the exposed edges of the pastry on your baking tray then place the larger piece on top
- Press the edges down to seal then use a fork to create a lovely pattern, and to ensure the edges are joined together properly
- Trim off excess pastry then brush the top with the egg wash and sprinkle nigella seeds on top
- Place the baking tray into the fridge while you preheat the oven to 200° Celsius
- Place the baking tray into the oven and bake for 30 minutes
- Remove the tray from the oven, flip the pie over and return to the oven
- Bake for a further 15 minutes, before removing from the oven
- Flip over onto a cutting board and serve at the table with the spiced yoghurt
Notes
See the links below for blog posts I published on December 4:
- 2020: Plum Sauce
- 2019: November 2019 Showcasing In My Kitchen
- 2017: Mince Pies
- 2016: The Girl Who Came Back
- 2014: Guava Ice Cream
- 2013: Pure Good
- 2011: Pasta Maker For Sale
- 2010: Roast Beef Fillet
i agree about pastry – i am not a huge fan of it, nor bread really. Not a carb-type gal i guess but i do like the sound of this samoosa pie.
I could eat a loaf of bread with ease – which is why I don’t bake bread unless we are on holiday 🙂
Oh Tandy – we so, so, so agree on pies and the ‘why’s attendant. But Warren knows how to spice and put one together, doesn’t he ! This sounds absolutely delicious – and I am going to put that spiced yogurt on my table as soon as . . . absolutely lovely !
He really hit a home run with this one 🙂
Interesting idea
Thanks Sheree 🙂
Love lamb :-)) The spices you used for the filling sound really great. Have no problem with store-bought pastry…makes life so much easier.
For sure it does 🙂
I’m partial to the potato version myself, but I love the idea of making one as a large-format pie instead of many little pastries.
I love potato samoosas as well 🙂
YUMMY! That looks and sounds delicious!
Thanks Jeanne 🙂
That lamb samoosa pie looks amazing – rich, savoury, and comforting with so much flavour.
thank you 🙂
I am in love with this recipe. I bet it would be even better with gluten free dough, especially since it saves time making individual samosas
Indeed!
This is brilliant! Although I’m not a pie fan, either!
Thanks Mimi 🙂
Tandy – this is brilliant. As someone who does not love the thought of messing with folding up a samosa, I am absolutely LOVING this lamb samosa pie you have here. Such a great idea! I am thinking I might replace the lamb with chicken – thank you!
That sounds great Shashi 🙂
Pastry is nice when made with real butter and it is crispy and golden. Store-bought is often made with margarine or vegetable shortening and doesn’t have any flavor. Having said that, I am more of a ravioli person than a pie person. This filling certainly looks very good.
I can just imagine this filling in raviolis!
Being a Queenslander, I love a good meat pie, and to my way of thinking pastry makes things so much better, but, I don’t eat much of it now because of the calories. Your lamb filling sounds absolutely delicious with all those spices. Pauline(happy retirees kitchen)
I hope you make this for a special occasion 🙂