Air-Fried Samosa Vegetable Pot Pie
Equipment
- Mixing spoon
- Rolling Pin
- Pastry brush
- paring knife
Ingrediënten
- 3 tablespoons vegetable oil
- 1 teaspoon brown mustard seeds
- 1 medium yellow onion roughly chopped
- ½ to 1 serrano chile seeded and minced
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon sweet paprika
- 3 garlic cloves minced
- 1 pound russet potatoes peeled, boiled, and cut into 1-inch chunks
- ½ cup thawed frozen peas
- 2 teaspoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- All-purpose flour for rolling/dusting
- 2 sheets store-bought puff pastry thawed if frozen
Instructies
- In a medium saucepan, heat the vegetable oil over medium-high heat.
- Add the mustard seeds and cook until they begin to pop, about 1 to 1½ minutes.
- Add the chopped onion and minced serrano chile.
- Cook, stirring occasionally, until the onion is soft and caramelized at the edges, about 10 minutes.
- Stir in the garam masala, ground coriander, ground cumin, ground turmeric, sweet paprika, and minced garlic.
- Cook until fragrant, about 1 minute.
- Add the boiled and chopped russet potatoes, thawed frozen peas, and fresh lemon juice to the saucepan.
- Break the potatoes up slightly and stir until everything is coated in the yellow turmeric color.
- Remove the saucepan from the heat and season the filling with salt and pepper.
- Let it cool completely.
- The filling can be made and stored in the refrigerator for up to 3 days before assembling the pie.
- Preheat the air fryer to 310°F (155°C).
- On a lightly floured surface, roll out one sheet of puff pastry into a 10-inch square.
- Cut out a 10-inch round from the rolled pastry, discarding the scraps.
- Mound the cooled potato filling in the center of the dough round and press and mold it with your hands into a 7-inch disk.
- Cut a 7-inch round out of the second sheet of puff pastry (no need to roll).
- Place it over the filling disk.
- Brush the edge of the bottom dough round with water to moisten, then lift it up to meet the top dough round.
- Pinch and fold the edges together all around the filling to form and enclose the pie.
- Transfer the pie to the air fryer basket and cut a slit in the top of the pie with a paring knife to vent.
- Cover the top of the pie loosely with a round of foil and cook at 310°F for 20 minutes.
- Remove the foil and increase the temperature to 330°F (165°C).
- Cook until the pastry is golden brown and the filling is piping hot, about 20 minutes more.
Notes / Tips / Wine Advice:
Wine Advice:
The aromatic and spicy flavors of this dish would pair nicely with a semi-sweet Riesling or a chilled glass of Pinot Gris. If you prefer red wine, a light-bodied Gamay or Beaujolais would complement the flavors well. For non-alcoholic options, a refreshing mango lassi or a spicy ginger beer would be delightful choices.Nutritional Information
Calories: 720 kcal | Carbohydrates: 73 g | Protein: 9 g | Fat: 44 g | Fiber: 7 g | Sugar: 6 g
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