Calories
522
Fat
52.5g
Saturates
24.8g

Protein
18.4g
Carbs
88.4g
Sugars
6.7g
  • Calories
    522
  • Fat
    52.5g
  • Saturates
    24.8g
  • Protein
    18.4g
  • Carbs
    88.4g
  • Sugars
    6.7g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

  • Calories
    522
  • Fat
    52.5g
  • Saturates
    24.8g
  • Protein
    18.4g
  • Carbs
    88.4g
  • Sugars
    6.7g

Indian

Delicious samosa pies with minty yoghurt


  • Prep Time
    10 Mins
  • Cook Time
    45 Mins
  • Serves
    4

About

It’s a favourite takeaway staple and can be served as a warming pie that's perfect for dinner or even better, for leftovers or school lunch boxes the next day.


Ingredients


Equipments

Method

  1. Place flour and butter in a bowl with ½ tsp salt. Rub together until it resembles large breadcrumbs. Add 165ml of chilled water, one tablespoon at a time, stirring, until a rough dough forms. Shape into a ball, then turn onto a floured work surface. Roll to a 30cm x 20cm rectangle. Bring one short end into the centre, and fold the other on top to enclose and form 3 layers. Rotate 90 degrees. Repeat rolling, folding and turning five more times until smooth. Enclose in plastic wrap and chill for one hour.
  2. Meanwhile, place potato in a pan of cold salted water over medium heat. Cook for 15-20 minutes until tender, adding peas for the final two minutes of cooking. Drain.
  3. Heat oil in a pan over medium heat. Add onion and fry, stirring, for 5-6 minutes until soft. Add garlic, ginger, chilli, curry powder and cumin, and cook, stirring, for a further minute or until fragrant.
  4. Add peas and potatoes, season, then stir through tomato paste and mango pickle. Chill.
  5. Preheat oven to 200°C. Divide pastry in two. Roll out one piece on a floured work surface to 40cm x 25cm rectangle. Place on a baking tray lined with baking paper.
  6. Place filling in centre of pastry, leaving a 3-4cm border. Roll out remaining pastry to 30cm x 20cm. Beat egg with two tablespoons cold water, then brush a little over edges of larger pastry. Lay smaller pastry over filling, using a fork to crimp edges.
  7. Brush with egg, and make a few incisions in the top. Sprinkle over caraway and nigella. Bake for 25 minutes, then increase heat to 220°C and cook for a further 15 minutes or until golden.
  8. For minted yoghurt, place all ingredients in a food processor. Whiz until smooth. Serve pie with the minted yoghurt.

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Ingredients We Send

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