Go Back
–+ servings
Vegan Mini Samosa Pies Recipe

Mini Samosa Pies

Print
Servings 12 mini pies

Ingredients

  • vegetable oil
  • 1/2 onion, diced
  • 2 garlic cloves, peeled + chopped
  • 2 tbsp medium curry powder
  • 1 tsp ground cumin
  • 1/2 tbsp ground coriander
  • 1/4 tsp chili powder
  • 2 medium carrots, diced
  • 120 g (4.2 oz) potato, diced
  • 3/4 cup frozen peas
  • 300 ml (10.1 fl.oz) vegetable stock
  • 2 x 320 g (11.3 oz) sheets of pre-rolled puff pastry, of gluten-free puff pastry
  • 1 tbsp cornflour, cornstarch in the US
  • salt
  • plant-based milk, for brushing

Method

  • Preheat the oven to 200°C fan / 425°F and grease a 12 hole muffin tray with vegetable oil.
  • Add a little oil to a pan. Once hot, fry the onion for 5 minutes.
  • Next add the garlic, curry powder, cumin, coriander and chilli powder to the pan, and fry for a further 2 minutes.
  • 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.
  • 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.
  • 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.
  • Add 1-2 tablespoons of the samosa mixture to each muffin hole. Then cover and seal each pie with a small circle of pastry.
  • Brush the top of each pie with almond milk, then bake in the oven for 20-30 minutes until golden brown.

Notes

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