A skillet-baked pie version of samosa filling -- spiced potatoes and peas under a flaky, golden pastry crust.
This dish takes the beloved filling of a classic aloo samosa -- boiled potatoes, peas, and warming spices like cumin, coriander, and garam masala -- and bakes it as a single large pie instead of individually fried pastry triangles, a practical shortcut for feeding a crowd without deep-frying dozens of samosas one at a time. It's a home-cooking adaptation, not a traditional dish itself, but built on entirely authentic samosa filling technique. The filling technique matters most here: potatoes should be boiled until just tender, then diced and folded gently into the spiced pea mixture so they hold their shape rather than turning to mush. Cooking the spices in oil first, then adding the vegetables, ensures the flavors properly bloom rather than tasting raw and dusty. Topped with a buttery pastry crust and baked until deep golden, this pie is served warm with the same accompaniments as samosas -- tamarind chutney and mint-cilantro chutney -- making it an easy way to bring the flavor of a favorite street snack to the dinner table.
Serves 6
Heat oil in an oven-safe skillet over medium heat. Add cumin seeds until sizzling, then onion, and cook 6-7 minutes until soft.
Add ginger, green chiles, garam masala, coriander powder, and turmeric. Cook 1 minute until fragrant.
Fold in diced potatoes and peas gently, along with amchur and salt. Cook 5 minutes, stirring carefully to avoid mashing the potatoes.
Remove from heat and let the filling cool for 10 minutes so it doesn't melt the pastry.
Preheat oven to 200C/400F. Drape puff pastry over the filling in the skillet, tucking edges down. Brush with egg wash and cut a few vents.
Bake 25-30 minutes until the pastry is deep golden and puffed. Rest 5 minutes, then serve with tamarind and mint chutneys.
Fold the potatoes in gently rather than stirring vigorously -- you want distinct diced pieces, not mash.
Amchur (dried mango powder) gives that classic samosa tang; lemon juice is a fine substitute if you can't find it.
Serve with both tamarind and mint chutney on the side -- the sweet-sour and herbal contrast is essential to the flavor experience.
Add paneer cubes to the filling for extra protein and richness.
Make individual hand pies instead of one large pie using puff pastry squares.
Use a shortcrust or samosa-style dough instead of puff pastry for a more traditional texture.
Refrigerate covered up to 3 days. Reheat in a 180C/350F oven for 10-12 minutes to recrisp the pastry; avoid microwaving, which makes the crust soggy.
Samosas trace back to Central Asian and Middle Eastern pastries brought to India through medieval trade routes, becoming one of the subcontinent's most iconic snacks -- the potato-pea filling used here is the most common vegetarian version found across North Indian street stalls.
Yes, a standard shortcrust works well too and gives a slightly different, more traditional pastry texture closer to actual samosa dough.
This usually happens if the potatoes weren't drained well after boiling, or if frozen peas released extra water -- cook the filling a bit longer to evaporate excess moisture before topping with pastry.
Yes, the spiced potato-pea filling keeps refrigerated up to 2 days -- just reheat briefly and cool slightly before topping with fresh pastry and baking.
Per serving (260g / 9.2 oz) · 6 servings total
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