Name: Vegan Samosa Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings
Cuisine: indian
Ingredients: 1 tsp oil; 0.25 tsp cumin seeds; 0.25 tsp coriander seeds; 0.25 cup chopped red onion; 2 tbsp cashews; 0.5 null green chili (finely chopped); 0.75 tsp ground turmeric; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp cayenne (less or more for taste); 2 tsp minced ginger; 0.5 tsp garlic powder; 2 cups cubed potatoes (0.75 inch cubes); 0.5 tsp salt; 0.5 tsp chaat masala or amchoor; 0.33 cup water; 0.25 cup fresh or thawed frozen peas; 2 tbsp chopped cilantro; 2 tbsp chopped fresh mint; 1 tsp lemon juice; 1 sheet vegan puff pastry (one 9x9 inch); null null baby greens of choice (optional)

Instructions

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1

Set the Instant Pot to sauté. Add oil (1 tsp). Once hot, add cumin seeds (0.25 tsp) and coriander seeds (0.25 tsp) and cook for about 0.5 minute until dark. Crush seeds if preferred.
2

Add chopped red onion (0.25 cup), chili (0.5 green), cashews (2 tbsp), and a pinch of salt (0.5 tsp). Cook for 2 minutes, stirring occasionally.
3

Stir in ground turmeric (0.75 tsp), ground cumin (0.5 tsp), ground coriander (0.5 tsp), cayenne (0.25 tsp), minced ginger (2 tsp), garlic powder (0.5 tsp), and chaat masala or amchoor (0.5 tsp). Add cubed potatoes (2 cups) and water (0.33 cup). Mix well, scraping any stuck bits from the bottom.
4

Cancel sauté setting. Lock the lid, set pressure knob to sealing, and pressure cook on high for 5 minutes (add 1 minute if potato cubes are larger). Let pressure release naturally for 5 minutes.
5

Carefully release any remaining pressure. Open the lid and mash some of the potatoes. Stir in fresh or thawed frozen peas (0.25 cup), chopped cilantro (2 tbsp), chopped fresh mint (2 tbsp), and lemon juice (1 tsp). Mix thoroughly. Taste and adjust seasoning. Remove the pot from the Instant Pot to cool for 10 minutes.
6

Thaw vegan puff pastry (1 sheet) on the counter for 15-20 minutes, or until pliable.
7

Lightly flour a surface and roll out the vegan puff pastry (1 sheet) on parchment paper to at least double its size. Transfer to a baking sheet. Spread the potato mixture over one half of the pastry, leaving a 0.5 inch border around the edges.
8

Top with some [baby greens of choice] (optional). Fold the other half of the pastry over the filling. Lightly brush water between the pastry sheets and press the edges to seal with a fork.
9

Snip a few vents on top of the pastry. Bake in a preheated oven at 205°C (400°F) for 18-22 minutes, until golden brown and puffed.
10

Remove from oven and let cool for 5 minutes. Slice with a sharp knife into desired pieces. Serve with chutney of choice (e.g., tamarind date chutney, mango chutney, or barbecue sauce).
11

Store refrigerated for up to 4 days, or freeze for up to a month.