Vegan Samosa Pie

[nverland]

Vegan Samosa Pie
Prep Time10 mins Cook Time45 mins Total Time50 mins Servings: 9

Ingredients

For the samosa potatoes
1 teaspoon oil
¼ teaspoon cumin seeds
¼ teaspoon coriander seeds
¼ cup chopped red onion
2 tablespoons cashews
½ of green chili such as Serrano finely chopped
¾ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne, less or more for taste
2 teaspoon minced ginger
½ teaspoon garlic powder
2 cups (420 g) cubed potatoes, 3/4 inch cubes loaded cups
½ teaspoon salt
½ teaspoon chaat masala or dried mango powder (amchoor)or add more lemon later
1/3 cup (78.86 ml) of water
¼ cup (36.25 g) fresh or thawed frozen peas
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon lemon juice

For the pastry
One 9x9 inch sheet of vegan puff pastry
some baby greens of choice. This is optional


Instructions

Make the samosa potatoes in the instant pot: Start the instant pot on sauté setting then add oil. (See notes for stove top instructions)
Once oil is hot, add in the cumin seeds, coriander seeds and cook for about 30 seconds. You can also crush the seeds if you don’t like the whole coriander seeds in your mouth.
Once the seeds significantly darken in color, add in the onion, green chili, cashews and a good pinch of salt and mix in. Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander, ginger, garlic powder and chaat masala and mix in. then add potatoes, salt, water and give it a good mix to pick up any stuck bits.
Select the cancel setting. Lock the lid into place, set pressure knob to sealing, and select pressure cook on manual setting at high pressure and set the cook time to 5 minutes, 6 minutes if the potato cubes are larger
Once the cooking cycle is done, let the pressure release naturally for 5 minutes then carefully set the pressure release knob from sealing to venting to release any remaining pressure. Open the lid then mash some of the potatoes, then add the peas, cilantro, mint and lemon juice and mix really well.
Taste and adjust salt and heat and flavor then remove the pot from instant pot to keep potatoes from continuing to cook because the plate continues to stay hot. Let them cook for 10 mins
Make the pie: Thaw the puff pastry sheet on a counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20’ish minutes it takes the potatoes to get done.
Using a little bit of flour, roll it out on parchment, to at least double the size. Transfer to a baking sheet. Then spread the potato mixture onto the one half of the puff pastry sheet and spread well. Keep a ½ inch of border around the potatoes so that it can stick puff pastry edges.
Top it with some greens of choice, you can also add a drizzle of chutneys of choice here and then fold over. Brush a little bit of water between the sheets, then press to seal with a fork.
Snip a few vents on top of the puff pastry sheet and put it in the oven at 400F (205C) for 18-22 minutes, depends on your oven and the pan.
Once the puff pastry is nicely golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutneys of choice, Such as tamarind date chutney, mango chutney or other dips such as barbecue sauce
Store refrigerated for up to 4 days and freeze of up to a month.