SUNFLOWER SAMOSA PIE

My Pull Away Sunflower Samosa Pie is one of my most requested recipes of all times. The birth of this pie is credited to a spinach ricotta pull away bread I once found on the internet, In fact I still use the original diagram as a visual for my students today see below, this photo is from thehomesteadsurvival.com.

A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. The Indian style, often accompanied by a chutney, is probably the most widely known of a broad family of recipes from Africa to China, which have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas today are often prepared in other regions. This sunflower samosa pie is my baked rendition of this popular dish but made with a simple oil crust instead of butter or shortening. The dough is flavored with carom seeds or ajwain to give it an authentic taste while the filling is very traditional and tastes exactly what you will find in the crisp cavity of a samosa.

EASY OIL PIE CRUST

INGREDIENTS

• 2 and 1/2 cups all purpose flour (180g)

• 1 teaspoon salt

• 2/3 cup canola or vegetable oil

• 6 ounces ice cold water or cold milk plus more if required

• 1 teaspoon ajwain or carom seeds (optional)

INSTRUCTIONS

• Combine flour and salt in a medium mixing bowl. 

• In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.

• Add liquids to the flour and salt mixture. 

• Stir with a fork until a ball forms. 

• Add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist). It should be stiff and not soft.

• Knead dough into a smooth ball. Do not overwork and/or make it soft.

• Divide the dough into two equally sized balls. 

• Wrap in plastic wrap.

• Rest in the refrigerator for at least 15 minutes. 

SAMOSA FILLING

INGREDIENTS

• 5-6 large to medium potatoes  (4-5lb)

• 4 tablespoons oil

• 1 ½ teaspoon cumin seeds

• 1 ½ teaspoon fennel seeds

• 3 teaspoons crushed coriander seeds

• 1 ½ teaspoon finely chopped ginger

• 1 green chili chopped

• 1/2 teaspoon asafoetida (hing)

• ¾ cup green peas, thawed

• 1 ½ teaspoon coriander powder

• 1/2 teaspoon garam masala

• 1/2 teaspoon amchur  (dried mango powder)

• 1/2 teaspoon red chili powder (add more to taste)

• 1 1/2 teaspoon salt or to taste

INSTRUCTIONS

• Boil potatoes until done, 8 to 9 whistles on high heat with natural pressure release if using stove top pressure cooker or if using Instant Pot, high pressure 12 minutes with natural pressure release on a trivet with 1 cup water in the bottom of the pot.

• Peel the skin and them mash the potatoes. Set aside. 

• Heat 2 tablespoons of oil in a pan on medium heat. 

• Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds.

• Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and asafetida (hing). 

• Cook for 1 minute.

• Add the boiled & mashed potatoes and green peas to the pan. 

• Mix everything together. 

• Add the coriander powder, garam masala, amchur, red chili powder and salt. 

• Mix to combine. 

• Once it's all well incorporated, remove pan from heat and let the filling cool down a bit.

ASSEMBLY OF SAMOSA PIE

To assemble this pie, you will need your two pie crust dough and your samosa filling already made. The dough can be used directly from the refrigerator but the filling should be room temperature. 

In addition to this, you should have on hand:

• A 10-12 INCH PIZZA BAKING DISH

• PARCHMENT PAPER

•      WAX PAPER

• PASTRY BRUSH

•      A FORK

• ROLLING PIN

• DUSTING FLOUR

• A GLASS BOWL OR CUP (4-6 INCH IN DIAMETER)

• A KNIFE

INSTRUCTIONS

• Unwrap your dough from the plastic and divide it into two equal parts.

• Using a rolling pin, roll out each dough ball to create two circles 12 inches in diameter each.

• Place one circle on a parchment paper lined pizza baking dish. 

• Take about 1 ½ cups of samosa filling and place as one large dollop at the center of the circle, 

• Distribute the remaining around this ball leaving a two inch or so gap of dough exposed between it and outer ring of filling. See picture.

• Make sure to leave an inch of dough exposed between the ring and the dough at the outer edge also.

• Cover with the second circle of dough and seal the edges with your hands, and then use a fork to press together.

• Place a small bowl, upside down, in the middle of the pie and press lightly to make an indentation. 

• Use a fork to press perforations around the edge of the bowl. (I advise using a ceramic bowl or large cup with smooth edges.)

• Leaving the bowl in place, cut the dough with a knife into pieces approximately 3/4 inch wide, keeping it attached at the center, near the bowl edge.

• Gently twist each slice halfway, so filling faces upward. 

• You can decorate the center with some thin onions slices or herbs.

• Continue until each slice is twisted and resembles a sunflower. 

• Remove bowl.

• Brush all dough parts with some oil.

• Bake at 350 F for 30 minutes or until golden brown.

VISUAL GUIDELINE