It's easy to get excited about pie and my husband is visually animated when he knows that I will be making homemade pie from scratch. This is not a sweet pie, however, but something even better in my opinion, and that is a savory pie with a spicy and hearty samosa filling complete with plump chickpeas and a rich butter crust. It is a dinner pie. I was fortunate to have access to local produce, making this unique fusion-style Indian dish an extra special flavorful centerpiece for the dinner table. Think of it as a samosa on steroids.
Inventive uses of pastry, in particular pies, appear to be all the rage currently. I've noticed quite a few new publications featuring pies, mini ones and full sized ones, both savory and sweet, vying for the attention of home cooks and chefs alike. This one comes shortly after the aloo palak paneer pie with a potato crust that I served up recently as part of a ritual weekend meal that we usually enjoy with our best friend Basil. I can assure you no one left the table hungry, especially as I served it up with some pappadums with an avocado salsa, grain and side leafy green salad.
This pie is easily vegan if you opt for your favorite vegan crust rather than the butter crust I used for my pie. You may omit the chickpeas if you want a more traditional samosa filling. I had a craving and wanted to fill the dish out even further.
This recipe was inspired by Bake and Destroy, a new release by Natalie Slater. Sassy in tone, and full of bold and inventive ideas, I recently received a copy of this book for possible review and it wasn't long before I had bookmarked many pages. The samosa potpie just had to be my first choice as I adore samosas and so do my dining companions. Ms. Slater's book is vegan and many of the recipes are inspired by her earliest cooking and baking experiences. On the subject of pies, I am eager to try her Quinoa Potpie with some Mediterranean flair. Also bookmarked, Indian Buffet Pizza with Cilantro-Mint Chutney, Falafel Waffles, Crouching Cornbread with Hidden Broccoli, Chai Berry Muffins and Spaghetti Cake.
My one complaint is the rather liberal use of soy products, margarine and shortening. There are workarounds though, for both vegans and vegetarians alike. The book is surely worth your attention if you want a refreshing vegan take on old classics and combinations that you may not have even considered before. It's no wonder, as Natalie is inspired by her experience cooking with her mom, her favorite music, restaurants and pro-wrestlers too. Sweets and Treats, Morning Munchies, Party Hard Entrées, Snacks and Sides and accompaniments are all on the menu. It's generously illustrated too.
Note: I received a complimentary copy for possible review and was given the opportunity to host a giveaway. The opinions expressed here are my own.
|Indian-Style Samosa Potpie|
|Recipe by Lisa Turner|
Adapted from Bake and Destroy : Good Food for Bad Vegans
Published on September 9, 2013
Rich, savory baked pie with a samosa-style potato, chickpea, spinach and vegetable filling in a flaky butter pie crust — this is a centerpiece for a special vegetarian meal, and none of your guests will leave the table hungry
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Other fusion-style Indian dishes you are sure to enjoy from Lisa's Kitchen:
Samosa-Style Stuffed Baked Potatoes
Aloo Palak Paneer Pie
Saffron-Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds
On the top of the reading stack: Baking by Hand : Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy and Jackie King
Audio Accompaniment: Sasha