Mini Samosa Pies

We encase our spicy and flavoursome samosa mixture in crispy puff pastry to make these wonderful mini pies.

Ingredients

-1 pies+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F and grease a 12 hole muffin tray with vegetable oil.

   
2. 2

   Add a little oil to a pan. Once hot, fry the onion for 5 minutes.

   
3. 3

   Next add garlic, curry powder, cumin, coriander and chilli powder to the pan, and fry for a further 2 minutes.

   
4. 4

   Then add the carrot, potato, peas and vegetable stock, and simmer on a low heat for 12-15 minutes with the lid on. Add splash more water if the mixture gets too dry. 

   
5. 5

   Meanwhile, roll out the pastry and use pastry cutters to cut 12 large circles and 12 small circles. Place the large pastry circles inside each muffin hole.

   
6. 6

   Next add the cornflour and a pinch of salt to the pan. Simmer again on a low heat for 2-3 mins with the lid on. Then remove the pot from the heat and leave the vegetable mixture to cool slightly.

   
7. 7

   Add 1-2 tablespoons of the samosa mixture to each muffin hole. Then cover and seal each pie with a small circle of pastry.

   
8. 8

   Brush the top of each pie with almond milk, then bake in the oven for 20-30 minutes until golden brown.