SAMOOSA PIE

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This recipe merges Indian flavours with classic savoury British pies. A silky, sturdy, easy to roll turmeric hot water crust pastry is filled with mince and potato curry-- just like Mum makes.

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Ingredients

For the filling

• 3 Tbs Vegetable Oil

• ½ onion, roughly chopped

• 1 Cinnamon Stick, broken into two

• Bay Leaf

• ½ tsp Tumeric

• 1 Tbs Masala

• 1 tsp Ground Jeera

• 2 tsp Garlic and Ginger Paste

• 1½ tsp fine salt

• 500g lamb mince

• 3 medium potatoes, peeled and cut into quarters

• 80g frozen peas

For the hot water pastry

• 300g plain flour

• ½ tsp salt

• 1 tsp ground turmeric

• 1½ cup boiling water

• 50g Butter

Method

1. In a medium-sized pot, on medium heat, add the vegetable oil and allow to heat. Once the oil is shimmering, at the onion, cinnamon stick and bay leaf.

2. Add in the dry spices and garlic and ginger—Fry for two minutes. Add a splash of water to prevent the spices from sticking and burning.

3. Add the mince and mix well to combine with the spices.

4. Add the potatoes and cook on medium heat until the potatoes are soft and the mince is cooked. Check the seasoning and add the salt.

5. Add the peas and cook until the peas are tender.

6. Ensure that the curry is dry; if not, cook for longer, without a lid to allow evaporation.

7. Leave to cook thoroughly.

For the turmeric hot water pastry

1. In a medium bowl, add the flour, salt and turmeric. Mix to combine.

2. In a medium saucepan, add the water and butter and heat to allow the butter to melt into the water.

3. Remove the saucepan from the heat and add in the flour mixture. Mix well using a wooden spoon to form into a dough. Transfer the dough to a bowl. Once the dough has cooled slightly, using your hands, bring the dough together. Divide the dough, 2/3 for the base and sides and 1/3 for the lid

Making the pie

1. On a lightly floured surface, roll out the larger portion of dough. Measure to ensure the dough rolled will be large enough to cover the base and sides of a round 20cm springform tin. There should be some pastry hanging over the edges of the tin.

2. The pastry is pliable to be swiftly lifted and lined into the tin. If there are any cracks or breaks, they can be easily moulded back together with your fingers.

3. Fill the pastry-lined tin with the mince curry.

4. Roll out the rest of the pastry to make the lid to fit the top of the pie. With beaten egg, brush the overhanging pastry. Then place the lid over, making sure the lid sits over the hanging pastry. Using your index finger and thumb, pinch the dough around the edge of the tin to seal while using the index finger of the opposite hand to make an indentation in the pinched pastry. Using a knife, carefully cut away the overhanging pastry.

Baking the pie

1. With the remaining beaten egg mixture, brush the pie and pierce a hole with a knife in a criss-cross fashion allowing the steam to escape—Bake in a preheated oven at 180C for 45 minutes to an hour.

2. Leave to cool completely in the tin. Then remove and cut into slices.