Simple Samosa Pie
This dish incorporates many of the ingredients used in a traditional Indian samosa and bakes them together in a mildly curried pie. It's a real favourite in my family and the filo pastry topping means it's very easy to make.
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- 450-500g g lean minced beef
- 2 large onions, peeled and finely chopped
- ¼ tsp ground tumeric
- ¼ tsp cayenne pepper
- 1 tbsp medium curry powder
- finely grated zest of ½ lemon
- 2 bay leaves
- 1 tbsp plain flour
- 2 tbsp mango chutney
- 1 tbsp Worcestershire sauce
- 300 g potatoes (ideally Maris Piper), peeled and cut into 1cm dice
- 400 ml lamb stock (made with 1 lamb stock cube)
- 100 g frozen peas
- 3 sheets of filo pasty (each about 45g)
- oil, for spraying or brushing
- ¼ tsp poppy seeds, to decorate (optional)
- Fry the whole spices in a dry, large non-stick saucepan for 1-2 minutes or until you start to smell the aromas. Add the mince, garlic, ground spices, lemon zest and bay leaves.
- Fry over a medium heat for 5-6 minutes, breaking up the mince as it cooks. Stir the flour into the mince, mixing well before adding the mango chutney and Worcestershire sauce. Add the potatoes and the stock to the pan and bring to a simmer, Cook for 15 minutes or until the potatoes are just tender, adding the peas for the final 5 minutes, stirring regularly so nothing sticks.
- Pour the mince into a small roasting tin or shallow ovenproof dish and leave to cool for at least 30 minutes. Preheat the oven to 200℃/Fan 180℃/Gas 6.
- Spray of brush a filo pastry sheet lightly with oil, then carefully place it over the mince. Repeat with the remaining pastry, misting each lightly with oil before adding. Score the pastry lightly with a knife. Sprinkle with poppy seeds, if using. Bake in the oven for 25-30 minutes or until the pastry is crisp and golden and the filling is bubbling.
Freeze the cooled and assembled pie without baking. Cover with a double layer of foil. Label and freeze for up to 1 month. Thaw overnight in the fridge and cook as the recipe, adding an extra 10 minutes and ensuring the filling is piping hot throughout.