Lamb Samoosa Pie
Use beef or pork mince in place of lamb, if you want a different flavour
Makes enough for: 4 people
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
* use your favourite curry paste, mild or medium