Vegan Samosa Pot Pie
This easy vegan samosa pot pie offers a delightful twist on a classic, combining flavorful spiced potato and pea filling with a crispy filo pastry topping. It's a satisfying and protein-rich meal, perfect for a weeknight dinner or to prepare in advance. The blend of aromatic spices and hearty textures makes it an irresistible alternative to traditional pies.
Instructions
- 1
Preheat the oven to 180C / 350F. Allow your filo pastry (1 packet) to sit at room temperature.
- 2
Bring a large pot of water to a boil and cook the potatoes (2) until soft. Add the frozen green peas (150 g) during the last minute. Once cooked, drain and mash.
- 3
Meanwhile, in a large frying pan, heat vegetable oil (1 tbsp) and sauté the onion (1) and garlic (3 cloves) until softened. Add the curry powder (2 tbsp), dried coriander (1 tbsp) and chili powder (1 tsp) and cook for 1 minute before adding the frozen soy mince (400 g). Add a drop of [water] and cook for 10 minutes on a medium heat.
- 4
Combine the mashed potato and pea mixture with the soy mince, and season with [salt] and [pepper]. Add more [water] if the mixture is too dry.
- 5
Transfer the filling to an oven dish and spread into an even layer.
- 6
Unfold the filo pastry (1 packet) and layer it on top of the mince mixture, sheet by sheet, brushing with vegetable oil (2 tbsp) between each layer. Use approximately 10 layers (five sheets folded in half). Give a final brushing of oil and slice 4 slits into the top for air to escape.
- 7
Bake for 20 minutes until golden and crisp. This dish can also be chilled or frozen before baking.
Nutrition Facts
Per portion