SOUTHEAST ASIAN SAMOSA POT PIE

SOUTHEAST ASIAN SAMOSA POT PIE

 

 

A favorite ethnic food of many people I know is Southeast Asian and Indian cuisine.  Over the years, I've had the opportunity to enjoy meeting, working with, and becoming friends with many who hail from the countries that make up this geographical region.  In fact, I'll admit, that when I can't get my hands on something that will clear up a stubborn head cold, I will happily go out for a good plate of extra-spicy Curry.  Then again, I really enjoy spicy foods, so sometimes, the head cold doesn't need to be an excuse!

 

For those who are not particularly familiar with Southeast Asian cuisine, this is a fantastic recipe to get your culinary feet - and taste buds - wet!  Southeastern Asian and Indian foods are rich in pungent spices like cumin, curry, ginger, fennel, saffron, turmeric, and cardamom.  The flavor sensations are truly amazing, and definitely deserve to not only experienced, but regularly.  This recipe is a great introduction to the flavor palate of the region.

 

So, what exactly is "Samosa"?  Samosa (or Samoosa, dependent on the region) is a popular street food that is very commonly enjoyed by Indian and Southeast Asian cultures.  Despite having regional variations, this dish is a fried or baked triangular shaped pastry with savory filling, such as spiced potatoes, onions, peas, lentils and also with ground meats such as lamb, beef, or chicken.  They're a great appetizer or on-the-go food!

 

I've been told by friends who come from both Dubai and Delhi, India that these are something they definitely regarded as a regular food for both daily consumption, as well as for special occasions and celebrations.  The creation of these special foods were a family affair at home.  Each person had their own particular task, and making Samosa was a way that everyone could spend some time together on the same task, enabling for some family time, catching up and chatting, and just simply being with those you loved.  Frankly, I think that's a fantastic way to spend some time! 

 

This fantastic rendition of this favorite is courtesy of Betty Crocker's The Big Book of Pies & Tarts. 

SOUTHEAST ASIAN SAMOSA POT PIE:

Crust:

·         Your favorite 2-Crust Pie Recipe (Or Pre-made Pie Crusts)

Filling:

·         1 ¼ Cups Red Potatoes, Diced

·         1 Lb. Ground Lamb

·         1 Onion, Chopped

·         1 Tbs. Minced Garlic

·         2 Tbs. Curry Powder

·         2 tsps. Ground Cumin

·         2 tsps. Ground Ginger

·         ¼ - ½ tsp. Crushed Red Pepper Flakes

·         ¾ Cup Beef Broth

·         2 Tbs. Corn Starch

·         ½ tsp. Salt

·         ¾ Cup Frozen Peas, Thawed

·         ¼ Cup Fresh Cilantro, Chopped Fine

Sauce:

·         ½ Cup Plain Yogurt

·         ¼ Cup Cucumber, Peeled & Finely Chopped

·         ½ Tbs. Minced Garlic

·         2 Tbs. Mint Leaves, Finely Chopped

 

DIRECTIONS:

Preheat oven to 450 degrees.  Prepare your favorite 2-crust  pie crust recipe and allow to chill while filling is being prepared.

In a sauce pan, place your potatoes in enough water to cover them.  Add 1 tsp. of salt if desired.  Heat to boiling over a medium heat; reduce to medium-low.  Cook uncovered for 10 – 12 minutes until tender.  Drain & set aside.

In a medium-sized skillet, cook your ground lamb over a medium-high heat for about 5 minutes.  Add your chopped onion.  Reduce heat to medium, cooking for 3 minutes longer, stirring occasionally, until the lamb is thoroughly cooked and onions are tender.  Drain any excess grease.  Add garlic, curry powder, cumin, ginger, and pepper flakes.  Stir and let cook for a minute.

In a small bowl, mix broth, cornstarch and salt.  Add to lamb mixture.  Heat to boiling over medium heat.  Reduce heat to medium, allowing to simmer for 1 minute.  Remove from heat.  Stir in potatoes, peas, and cilantro.  Set aside and allow to cool to room temperature.

Taking your prepared pie crust, spray your pie plate with baking spray, and carefully lay in the bottom crust.  Prick bottoms and sides of bottom crust with a fork to allow for ventilation.  Spoon filling into bottom crust.  Cover with your second pie crust.  Seal, crimp, or flute your edges.  Carefully cut slits in your pie crust top to vent.

Bake at 400 degrees for 20 minutes, or until top crust is golden brown.  It may be necessary to cover edges with aluminum foil to avoid excessive browning or burning.

For Sauce:

In a small bowl, mix all ingredients together.  Allow to chill for 10 minutes before serving with pie.