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Samosa Pie

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Ingredients

Adjust Servings:
2 1/2 cups all-purpose flour
1 cup unsalted butter, cut into small pieces
1/2 teaspoon salt
1/2 cup ice water
1 large egg
1 tablespoon water
10 cups cooked cubed potatoes, 1/2 inch
4 tablespoons olive oil or 4 tablespoons vegetable oil
2 cups onions, chopped
2 tablespoons fresh ginger, chopped
4 garlic cloves, minced
1 1/2 tablespoons ground cumin

Nutritional information

607.4
Calories
285 g
Calories From Fat
31.7 g
Total Fat
15.9 g
Saturated Fat
84.3 mg
Cholesterol
193.7 mg
Sodium
72.6 g
Carbs
7.7 g
Dietary Fiber
4.8 g
Sugars
10.9 g
Protein
364g
Serving Size

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Samosa Pie

Features:
    Cuisine:

    Sorry we didn't really care for this, it was just too much potato.

    • 125 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Samosa Pie, Posted by request for my Sister You will need a 10 inch springform pan for this recipe, Sorry we didn’t really care for this, it was just too much potato , Loved it! I had a pie crust in the freezer so I made your filling and topped it with a frozen pie crust It was delicious drizzled with a tamarind dipping sauce! Thanks!


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    Steps

    1
    Done

    Preheat Oven to 375 Degrees.

    2
    Done

    Egg Wash: Whisk Egg and Water Together in a Small Bowl.

    3
    Done

    Crust.

    4
    Done

    in a Food Processor, Process the Flour, Butter, and Salt Until the Dough Forms a Soft Ball. Wrap in Plastic Wrap and Refrigerate For 1 to 2 Hours. This Dough Will Be Moist and Softer Than Most Pastry.

    5
    Done

    Filling.

    6
    Done

    in a Large Saute Pan, Heat the Oil and Add Onions, Ginger, and Garlic. Saute Until Onions Are Golden.

    7
    Done

    Add the Potatoes, and Saute For a Few Minutes More.

    8
    Done

    Add the Spices and Stir Until Mixed in Well With the Potato Mixture.

    9
    Done

    Add the Cilantro, Lemon Juice, and Peas, Stirring Well. Remove from Heat.

    10
    Done

    Assembly.

    11
    Done

    Leave About a Third of the Dough For the Top Crust. Roll Out Remaining Dough to About 1/8 Inch Thick.

    12
    Done

    Line the Springform Pan With the Dough, Letting in Hang Over the Top About 1/2 an Inch.

    13
    Done

    Brush With the Egg Wash.

    14
    Done

    Pour in the Filling and Press Down Well.

    15
    Done

    Roll Out the Reserved Dough, Place Over the Pan, Trim Pastry and Crimp Edges Sealing Well. Brush With Remaining Egg Wash.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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