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Happy New Year! I thought I'd go in a different direction than starting out the year with a diet meal. I'm still working on my Indian cooking and came across this recipe in a Vegetarian Times magazine for a samosa-type casserole. Instead of fried pockets of dough filled with potatoes, veggies and spices, you baked it in a whole wheat crust. You can make this vegan by replacing the honey with sugar. Flavorful, a bit spicy and low in calories and fat - well I guess I did a diet food after all!
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Samosa Pie

January 9, 2011

30 min or less active, fall, main, spring, summer, vegan, winter

Happy New Year! I thought I'd go in a different direction than starting out the year with a diet meal. I'm still working on my Indian cooking and came across this recipe in a Vegetarian Times magazine for a samosa-type casserole. Instead of fried pockets of dough filled with potatoes, veggies and spices, you baked it in a whole wheat crust. You can make this vegan by replacing the honey with sugar. Flavorful, a bit spicy and low in calories and fat - well I guess I did a diet food after all!
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Information

Servings: 6
Time: About 30 minutes active; 1.5 hours total
Price: About $5.00 total; $0.85 per serving
Nutrition (per serving):
Calories: 253.1
Protein: 7.9g
Fat: 5.8g
Saturated fat: 1.3g
Carbohydrates: 44.6g
Fiber: 5.7g
Sodium: 498.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1/2 cup white flour
  • 1/2 cup wheat flour
  • 1/4 tsp salt
  • 2 Tbsp cold butter, preferably plant-based
  • 1 1/2 tsp salt, divided
  • 3-5 medium potatoes (1 1/4lb), quartered
  • 1/2 Tbsp canola oil
  • 1 large onion, chopped
  • 2 medium carrots, halved and chopped
  • 5 garlic cloves, minced
  • 1 Tbsp mustard seeds, yellow or black
  • 2 tsp ginger, preferably freshly grated
  • 1 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp red pepper flakes, 1/8 tsp if you prefer less spicy
  • 1 1/2 cup peas
  • 1 cup vegetable stock (make my homemade Vegetable Stock)
  • 2 tsp honey or sugar
  • 1/2 tsp black pepper
  • 1 Tbsp soy milk

Preparation

  1. Preheat oven to 375 degrees. To make the crust, pulse flours, salt and butter in a food processor. Add 6-10 Tbsp cold water slowly and pulse until dough comes together. Turn out onto a floured surface and knead to form a ball. Cover with a damp towel and set aside.
  2. To make the filling, bring pot of water to boil. Add 1 tsp salt and quartered potatoes. Cook 15 minutes, drain and mash leaving some chunks. Set aside.
  3. In a large skillet, heat canola oil over medium heat. Add onion, carrots and garlic. Saute for 5 minutes until carrots begin to soften. Meanwhile, mix mustard seeds, ginger, curry, coriander, cumin and pepper flakes in a small bowl. Make a well in the center of the skillet and add spices. Toast for 30 second and then mix into the vegetables. Stir in peas and vegetable stock. Remove from heat and mix in mashed potatoes, honey and black pepper.
  4. On a floured surface roll dough into a 11" circle. Pour vegetable mixture into a cooking spray sprayed 9" pie pan. Cover with dough and make a 'X' in the center for a vent. Brush with soy milk. Slide onto a baking sheet and cook for 40-50 minutes until crust is golden. Remove from oven and set sit 5 minutes before serving.

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