Easily turn an Indian appetizer into a hearty dinner casserole
If you have dined at an Indian restaurant, chances are you have had the opportunity to try a popular Indian appetizer called a samosa. These pillowy starters are deep-fried and filled with cooked potatoes, peas and lots of spices. I love them so much that I wanted to try to re-create them at home but with my own touch, so this casserole was born.
I'm using premade pie dough in this dish to keep things easy and save time, but you can certainly make the dough from scratch if desired. Fresh ginger adds a hint of sweetness with a nice, spicy background alongside the garlic and garam masala. You can even prepare the filling up to a day in advance to keep things simple during the busy work week.
Vegetarian Indian samosa casserole recipe
Flaky pie dough is filled with a spiced potato-and-pea mixture and baked until golden brown. This recipe is almost better than a traditional samosa!
Prep time: 30 minutes | Bake time: 30 minutes | Total time: 1 hour
- 2 (9 inch) pie crusts
- 2-3 large russet potatoes, peeled and diced
- 3 tablespoons butter
- 1 sweet onion, minced or finely chopped
- 4 garlic cloves, minced
- 1-1/4 cups sweet green peas
- 1 teaspoon garlic powder
- 2 tablespoons garam masala (may substitute curry powder)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil over high heat.
- Once the water is boiling, add the diced potatoes to the pot, and cover. Reduce the heat to medium, and cook the potatoes for about 15 minutes or until tender.
- Once the potatoes are done boiling, drain, and set them aside.
- In a large pan over medium heat, melt the butter. Add in the onions and garlic, and cook for about 3 minutes or until the onions begin to soften.
- To the pan, add the cooked potatoes, peas and seasonings. Cook for an additional 2 minutes, and then remove from the heat.
- Spray a casserole dish with nonstick cooking spray, and line the bottom with 1 pie crust.
- Spoon the potato filling into the casserole dish, and top with the other pie crust. Cut a few holes into the top of the dough to allow steam to escape.
- Bake the casserole for 30 minutes or until the top is a nice, golden brown color.
- Remove from the oven, cut into squares, and serve warm.
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