Description
A flavorful and heartwarming twist on traditional samosas using a spiced potato filling encased in flaky vegan puff pastry.
Ingredients
Scale
- 1 teaspoon oil (preferably coconut or olive oil)
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- ¼ cup chopped red onion
- 2 tablespoons cashews (roughly chopped)
- ½ green chili (e.g., Serrano, finely chopped)
- ¾ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne (adjust to taste)
- 2 teaspoons minced ginger
- ½ teaspoon garlic powder
- 2 cups cubed potatoes (3/4 inch cubes)
- ½ teaspoon salt
- ½ teaspoon chaat masala or dried mango powder (amchoor) (adjust to taste)
- ⅓ cup water
- ¼ cup fresh or thawed frozen peas
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped fresh mint
- 1 teaspoon lemon juice
- One 9×9 inch sheet of vegan puff pastry
- Optional baby greens of choice for added zest
Instructions
- Start the Instant Pot on the sauté setting, adding 1 teaspoon of oil. Once heated, toss in the cumin and coriander seeds, cooking for about 30 seconds until fragrant.
- Add the chopped onion, green chili, cashews, and a pinch of salt. Sauté for 2 minutes, mixing occasionally.
- Stir in the turmeric, ground cumin, ground coriander, ginger, garlic powder, and chaat masala, letting them mingle for an additional minute.
- Add the cubed potatoes, salt, and water, mixing well. Cancel the sauté setting.
- Lock the lid, set the pressure knob to sealing, and cook on high pressure for 5 minutes (increase to 6 minutes if your potato cubes are larger).
- Once the cycle finishes, naturally release pressure for 5 minutes before carefully switching to venting. Open the lid and mash some of the potatoes for creaminess.
- Stir in the peas, cilantro, mint, and lemon juice. Adjust seasoning and let the filling cool for 10 minutes.
- If your puff pastry isn’t thawed yet, leave it out for 15-20 minutes.
- Dust your work surface with flour and roll out the puff pastry to double its size, then transfer it to a baking sheet.
- Spread the cooled potato mixture on one half of the pastry, leaving a ½ inch border. Top with baby greens and any additional chutneys if desired.
- Fold the pastry over to cover the filling. Brush a bit of water between the edges and seal with a fork.
- Cut a few vents on the top and bake in a preheated oven at 400°F (205°C) for 18-22 minutes until golden brown.
- Let it cool for 5 minutes before slicing into pieces. Serve warm with chutneys.
Notes
For added flavor, use fresh spices and consider making the filling a day ahead. Ensure puff pastry is well-sealed to avoid leaks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan, samosa, pie, comfort food, plant-based
