Southeast Asian Samosa Pot Pie Recipes

Steps:

• Preheat the oven to 400˚F/200˚C.
• Pierce a few holes in the potatoes with a knife, then microwave on high for 10-12 minutes until the potatoes are tender and can be easily pierced with a fork. Peel the potato skin off and discard.
• Gently crumble the potato and mix thoroughly with the rest of the filling ingredients.
• Grease the skillet generously with butter and press one 9" pie crust on the bottom of the skillet.
• Add potato-pea filling into the skillet and spread evenly.
• Place the second 9" pie crust over the filling and seal the two pie crusts together along the edges of the skillet.
• Brush egg wash onto the top of the pie and evenly sprinkle the caraway seeds on top.
• Make a few venting slits for the pie and bake for 25-30 minutes on the middle rack or until the crust is golden brown.
• Serve warm alongside mint-cilantro and tamarind chutneys.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk all-purpose flour, pastry flour, and salt together in a bowl. Drizzle 2 tablespoons vegetable oil into the flour mixture while stirring until clumps form. Stir cold water, 1 tablespoon at a time, into the dough until it holds together; shape into ball, cover with damp towel, and set aside.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes; drain. Transfer drained potatoes to a large bowl and mash until only small chunks remain.
• Stir mustard seeds, curry powder, ground ginger, cumin, and red pepper flakes together in a bowl.
• Heat 1 1/2 teaspoons vegetable oil in a skillet over medium heat. Cook and stir onion, carrot, and garlic in the hot oil until carrot is tender, about 5 minutes.
• Move onion mixture to one side of the skillet. Pour seasoning mixture to the skillet and cook until the spices are toasted and fragrant, about 30 seconds. Stir onion mixture and spice mixture together; add vegetable broth and peas to the skillet and stir.
• Fold the carrot mixture into the mashed potatoes; add sugar, stir, and season with salt and pepper. Spread the filling into a 9-inch pie plate.
• Turn dough out onto a lightly floured work surface; roll out to an 11-inch disc. Place dough atop the pie filling, pressing down on the dough in several spots to remove any pockets of air. Trim excess dough from edges. Crimp edges of dough with your fingers. Cut a large 'X' in the center of the dough to vent steam. Brush milk over the dough.
• Bake in preheated oven until crust is golden brown, 40 to 50 minutes. Cool pie 5 minutes before serving.

Steps:

• In a large bowl, mix flour, salt and ajwain seeds; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 375°. For filling, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Mash potatoes gently, leaving some chunks. Stir in peas, lemon juice, seasonings and, if desired, chili peppers., On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate greased well with butter. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before cutting. If desired, serve with chutney.

Steps:

• In 1-quart saucepan, place potatoes and enough water to cover. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 10 minutes or until tender. Drain; set aside.
• Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add onion; cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened. Drain. Stir in garlic, curry powder, cumin, ginger and red pepper flakes; cook and stir 30 seconds.
• In small bowl, mix broth, cornstarch and salt with whisk. Add to beef mixture. Heat to boiling over medium heat. Reduce heat; simmer 1 minute or until broth is slightly thickened. Remove from heat. Stir in potatoes, peas and cilantro. Let cool while preparing crust.
• Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate. Spoon filling into crust-lined plate. Cover with second pie crust; seal edge and flute. Cut 6 slits in top crust.
• Bake 20 minutes. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.
• Meanwhile, in small bowl, stir together yogurt, cucumber and mint. Serve pie with sauce.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a pot with water and add the salt; bring to a boil. Cook potatoes in the boiling water until tender, about 12 minutes. Transfer potatoes to a bowl and mash until chunky.
• Mix peas, pepper, and coriander into potatoes.
• Press pie crust into a 9-inch pie dish; fill with potato mixture. Sprinkle mint over filling. Carefully place second pie crust over the filling and pinch both crusts together to seal.
• Bake in the preheated oven until golden brown, about 15 minutes.

Steps:

• Make the filling: Heat the oil in a large skillet over medium heat. Add the onion and 1 1/2 teaspoons salt and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Stir in the ginger, garlic, cumin and red-pepper flakes, and cook until fragrant, a minute or two. Add the lamb and cook, stirring occasionally and breaking into small pieces, until it is just cooked through, 6 to 8 minutes. Stir in the potatoes, cover, reduce the heat to medium-low and let everything steam, stirring once halfway through, until the potatoes are just soft, about 20 minutes.
• Uncover, stir in the peas and cook until just heated through, a minute or two. Stir in the cornstarch slurry, then turn off the heat and stir in the cilantro. Season to taste with salt, and let cool completely before building the pie.
• When the filling has cooled, arrange an oven rack in the lowest position and heat oven to 400 degrees.
• Make the pastry: Whisk the flour, salt and turmeric in a large heatproof mixing bowl. Create a small well in the center.
• In a small pot, bring 2/3 cup plus 1 tablespoon/165 grams water and the shortening to a boil over medium heat. As soon as the shortening has melted completely into the boiling water, pour the mixture into the well in the flour. Use a wooden spoon to quickly stir the hot water into the flour, making sure everything gets wet. As soon as it is cool enough to handle, knead the dough with your hands in the bowl or on a clean work surface until it comes together in a smooth ball.
• Wrap a third of the dough in plastic wrap and set aside. Roll the remaining dough into an 11-inch circle (about 1/8-inch thick) between two large pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry into an 8-inch springform pan, centering it and using your hands to gently press it into the bottom and against the sides. The dough should be supple and smooth enough that, if you tear it, you can easily patch any holes. Discard the wrap or paper. Add the filling and use the back of a spoon to press it in and level the surface. There should be a 1/2-inch rim of dough above the filling. Brush it with the beaten egg.
• Roll the reserved dough into a 9-inch circle (about 1/8-inch thick) between two pieces of plastic wrap or parchment paper. Remove one piece of wrap or paper and flip the pastry over the filling, centering it and pushing it down so that it fits snugly. The edge of the top crust will overlap the edge of the bottom crust. Press these two edges together gently against the side of the pan. Using a knife, trim the top of the combined edges to create an even border around the pan, then use your fingers to crimp that bit of dough back down into the pie, sealing the edges.
• Cut a hole in the center of the pie to allow air to escape, brush the top with egg and bake until the top is deep golden brown and firm, 1 hour to 1 hour 15 minutes, rotating the pan halfway through. Let cool in the pan on a rack for at least 1 1/2 hours before unmolding and serving.

Steps:

• Heat oven to 425°F. Pierce potatoes on all sides with fork. Place on microwavable paper towel in microwave oven. Microwave uncovered on High 15 minutes, turning once, until tender when gently squeezed using pot holder. Cover with clean kitchen towel; let stand 5 minutes. Peel and mash potatoes, leaving some chunks; set aside.
• Meanwhile, in 12-inch ovenproof skillet, heat oil over medium high heat. Cook onion in oil 5 minutes, stirring occasionally, until soft. Add garlic; cook 1 minute. Add beef and curry powder; cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Drain and return beef mixture to skillet.
• Stir in mashed potatoes, peas, broth, cilantro, chili paste and salt until well blended.
• Remove pie crust from pouch; unroll on work surface. Fit crust over top of filling in skillet. With sharp knife, cut holes in crust. Bake 25 minutes or until crust is golden brown.