Samosa Pie

A richly flavoured combination of vegetables, legumes and tofu gets covered in a turmeric-enriched crust in this hearty vegetarian meal. Any leftovers... make a great lunch or savoury breakfast for the following day. Read more

Prep time
45 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Vegetarian
Contains
Dairy, Grains, Soy, Gluten
Ingredients
Serves 4
For the crust
wholemeal flour
Swaps: all purpose flour (gluten-free)
white flour
Swaps: all purpose flour (gluten-free)
turmeric powder
sea salt
fine
black pepper
butter
Swaps: olive oil
cold, 1cm cubed
water
ice cold
For the filling
olive oil
white onion
finely diced
garlic cloves
minced
ginger
peeled and very finely chopped
green chilli
deseeded and finely chopped
carrot
finely diced
potatoes
2cm cubed
curry powder
firm tofu
Swaps: chicken breast, chicken legs, chicken thigh
drained and 1cm cubed
chickpeas (can)
drained and rinsed
vegetable stock
peas (frozen)
Swaps: edamame (frozen)
baby spinach
Swaps: kale, rainbow chard, swiss chard
coriander
Swaps: parsley
roughly chopped
Topping, optional:
milk (dairy)
nigella seeds
Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables

NUTRITION PER SERVING (Read more)

601kcal
Calories
25g
Protein
27g
Total Fat
71g
Carbs
17g
Fibre
10g
Sugars
339mg
Calcium
26%
 
7mg
Iron
41%
 
173mg
Magnesium
41%
 
437mg
Phosporus
35%
 
1232mg
Potassium
26%
 
454mg
Sodium
20%
 
3mg
Zinc
30%
 
1mg
Copper
84%
 
1mg
Vitamin B1
72%
 
0mg
Vitamin B2
30%
 
5mg
Vitamin B3
32%
 
1mg
Vitamin B6
48%
 
172mcg
Vitamin B9
43%
 
1008mcg
Vitamin A
112%
 
0mcg
Vitamin B12
1%
 
45mg
Vitamin C
50%
 
0mcg
Vitamin D
0%
 
4mg
Vitamin E
23%
 
53mcg
Vitamin K
44%
 
Calories: 601kcal; Protein: 25g; Total Fat: 27g; Carbs: 71g; Fibre: 17g; Sugars: 10g; Calcium: 339mg (26%); Iron: 7mg (41%); Magnesium: 173mg (41%); Phosporus: 437mg (35%); Potassium: 1232mg (26%); Sodium: 454mg (20%); Zinc: 3mg (30%); Copper: 1mg (84%); Vitamin B1: 1mg (72%); Vitamin B2: 0mg (30%); Vitamin B3: 5mg (32%); Vitamin B6: 1mg (48%); Vitamin B9: 172mcg (43%); Vitamin A: 1008mcg (112%); Vitamin B12: 0mcg (1%); Vitamin C: 45mg (50%); Vitamin D: 0mcg (0%); Vitamin E: 4mg (23%); Vitamin K: 53mcg (44%)
Show more

Notes

Freezing Instructions: Freeze before baking. Assemble the pie and allow to cool completely. Cover and freeze for up to 3 months. Allow to defrost overnight in the refrigerator and let sit out on the counter for 30 minutes to lose fridge chill before baking as usual.
If replacing the flour with a gluten-free alternative, you may need to add more liquid.

Why is this healthy?
Plant
points
High
protein
High
fibre
Prebiotics
3+ fruits &
vegetables
Diet
Vegetarian
Contains
Dairy, Grains, Soy, Gluten
Ingredients
Serves 4
For the crust
wholemeal flour
Swaps: all purpose flour (gluten-free)
white flour
Swaps: all purpose flour (gluten-free)
turmeric powder
sea salt
fine
black pepper
butter
Swaps: olive oil
cold, 1cm cubed
water
ice cold
For the filling
olive oil
white onion
finely diced
garlic cloves
minced
ginger
peeled and very finely chopped
green chilli
deseeded and finely chopped
carrot
finely diced
potatoes
2cm cubed
curry powder
firm tofu
Swaps: chicken breast, chicken legs, chicken thigh
drained and 1cm cubed
chickpeas (can)
drained and rinsed
vegetable stock
peas (frozen)
Swaps: edamame (frozen)
baby spinach
Swaps: kale, rainbow chard, swiss chard
coriander
Swaps: parsley
roughly chopped
Topping, optional:
milk (dairy)
nigella seeds

Ingredients

Serves 4
For the crust
wholemeal flour
Swaps: all purpose flour (gluten-free)
white flour
Swaps: all purpose flour (gluten-free)
turmeric powder
sea salt
fine
black pepper
butter
Swaps: olive oil
cold, 1cm cubed
water
ice cold
For the filling
olive oil
white onion
finely diced
garlic cloves
minced
ginger
peeled and very finely chopped
green chilli
deseeded and finely chopped
carrot
finely diced
potatoes
2cm cubed
curry powder
firm tofu
Swaps: chicken breast, chicken legs, chicken thigh
drained and 1cm cubed
chickpeas (can)
drained and rinsed
vegetable stock
peas (frozen)
Swaps: edamame (frozen)
baby spinach
Swaps: kale, rainbow chard, swiss chard
coriander
Swaps: parsley
roughly chopped
Topping, optional:
milk (dairy)
nigella seeds

Method

Your notes

1

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

2

Place the flours, turmeric, salt and pepper into a bowl. Whisk to combine. Add the butter cubes and gently rub in, using your fingertips, until the mixture resembles wet sand. Some chunks of butter about the size of a pea are okay - these will melt and create steam, leading to a flaky crust.

3

Sprinkle over the iced water and gently mix until you have a shaggy dough. It should hold together when you squeeze it. The liquid will absorb more as it rests so don’t worry if it is still a little rough at this stage. Shape into a disc, wrap with cling film and place into the fridge to rest while you make the filling.

4

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, garlic, ginger and green chilli with a sprinkle of salt. Cook for 4-5 minutes, until softened. Then add the carrot and potato and cook for a further 4-5 minutes, until further softened. Sprinkle over the curry powder, stir, and cook for a further 1-2 minutes, until fragrant.

5

Add the tofu, chickpeas and vegetable stock. Cover and cook for 20-25 minutes, until the potatoes are tender and have absorbed most of the water. Uncover several times during cooking to stir. Stir through the frozen peas, spinach and coriander and cook for 1-2 minutes, just until the leaves are wilted. The mixture should be moist but without a lot of liquid in the pan.

6

Pour into a 16x21cm baking dish . Sprinkle a clean work surface with flour and roll out the dough until it is slightly wider and longer than the dish. Place the dough on top of the fillings, fold the overhang under and use a fork to crimp it into place. If desired, brush with milk and sprinkle with nigella seeds. Use a sharp knife to slice several steam vents across the surface.

7

Bake for 30 minutes until golden brown. Allow to cool slightly before serving.

Notes

Freezing Instructions: Freeze before baking. Assemble the pie and allow to cool completely. Cover and freeze for up to 3 months. Allow to defrost overnight in the refrigerator and let sit out on the counter for 30 minutes to lose fridge chill before baking as usual.
If replacing the flour with a gluten-free alternative, you may need to add more liquid.

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