Mini Samosa Pies

Mini Samosa Pies

How amazing do these look? We had tons of fun testing these delicious mini samosa pies. They were a resounding success among all our friends!

You can also have fun experimenting with the filling, using different spices and vegetables. We settled on a spicy samosa mixture, which is packed with flavour and uses easy-to-find ingredients.

Mini Samosa Pies

Print Recipe
Mini Samosa Pies
Mini Samosa Pies
Servings
12 mini pies
Ingredients
  • 1/2 white onion diced
  • 2 garlic cloves thinly chopped
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp coriander seeds (crushed)
  • 1/4 tsp chili powder
  • 150 g potato diced
  • 2 medium carrots diced
  • 3/4 cup frozen peas
  • 300 ml vegetable stock
  • 1 tbsp corn flour
  • pinch of salt
  • 600 g puff pastry pre-rolled
  • almond milk for coating
Servings
12 mini pies
Ingredients
  • 1/2 white onion diced
  • 2 garlic cloves thinly chopped
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp coriander seeds (crushed)
  • 1/4 tsp chili powder
  • 150 g potato diced
  • 2 medium carrots diced
  • 3/4 cup frozen peas
  • 300 ml vegetable stock
  • 1 tbsp corn flour
  • pinch of salt
  • 600 g puff pastry pre-rolled
  • almond milk for coating
Mini Samosa Pies
Instructions
  1. Preheat oven to 220°C.
  2. Add a little oil to a pan. Once hot, fry the onion for 5 minutes.
  3. Next add the garlic, curry powder, cumin, coriander and chili powder to the pan, and fry for a further 2 minutes.
  4. Then add the carrot, potato, peas and vegetable stock, and simmer on a low heat for 20 minutes with the lid on.
  5. Meanwhile, roll out the pastry and use the pastry cutters to cut 12 large circles and 12 small circles. The pastry should be 4-5mm thick (if you're making your own).
  6. Before taking the pan off the heat, add the corn flour and salt. Simmer again on a low heat for 2-3 mins with the lid on.
  7. Place the large pastry circles into each muffin tin, followed by 1-2 tablespoons of the samosa mixture. Then cover and seal each pie with a small circle of pastry.
  8. Brush the top of each pie with almond milk, then bake in the oven for 10-12 minutes until golden brown.
Recipe Notes

You will also need a 12 hole muffin tray and two circle pastry cutters (10cm and 6cm)

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