Baked Savory Samosa Hand Pies Recipe
I absolutely love this recipe because it perfectly balances that buttery, flaky pastry with a spiced, aromatic filling that takes me back to my childhood. Not to mention, it’s super fun to whip up on a cozy weekend when the kitchen becomes my creative playground!
I adore playing with flavors, and my Baked Savory Samosa Hand Pies are the perfect way to do it. These iconic Indian snacks are typically deep-fried, which makes them neither nutritious nor guilt-free.
But that’s okay! I’m more interested in flavor than in fancy cooking techniques, and my version has all the taste but is substantially lighter (and totally portable).
You can’t go wrong with the trifecta of aromatic cumin seeds, mustard seeds, and turmeric powder. These render the filling—and your life, if you make them—as seriously satisfying.
Boiled potatoes and thawed peas are the vehicle for these spices in a filling that’s delicious and good for you.
Ingredients
All-purpose flour: Supplies the framework and sugars, makes the pie crust.
Butter that has no salt: Contributes richness and flakiness to the pastry, fat source.
Insufficient intake of calories and protein rich foods primarily during the first 1000 days of life (from conception to age two) can result in poor growth and lead to stunting.
Even during the recovery phase, the step-down plan is necessary.
The rate of weight gain may be accelerated, but the way in which the child gains weight is equally important.
Provide fiber and protein, adding sweetness and color.
Peas:
Aromatic spice blend, adds warmth and depth of flavor; garam masala.
Seeds of cumin: Flavor that is earthy and aids in digestion; commonplace in Indian cuisine.
Ingredient Quantities
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 6-8 tablespoons ice water
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 cups boiled and diced potatoes
- 1 cup frozen peas, thawed
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro
- 1 egg, beaten (for egg wash)
Instructions
1. In a mixing bowl, combine the all-purpose flour and 1/2 teaspoon salt. Add cold, diced butter and rub it into the flour until the mixture resembles coarse crumbs.
2. Slowly incorporate ice water, one tablespoon at a time, mixing until the dough just starts to hold together. Shape the dough into a disk, wrap it in plastic wrap, and chill it for 30 minutes.
3. In a skillet, over medium heat, warm the vegetable oil. Stir in the cumin and mustard seeds and fry until they begin to splutter.
4. Finely chop the onion and add it to the skillet. Cook the onion until it is soft and translucent. Stir in the ginger-garlic paste and cook for 1-2 minutes.
5. Boiled and diced potatoes and thawed peas are added to a skillet. Ground coriander, garam masala, turmeric powder, red chili powder, and salt are stirred into the mixture. The skillet is allowed to cook for 5-7 minutes. Fresh cilantro is mixed into the cooled filling.
6. Set the oven to 400°F (200°C) to begin heating and prepare a baking sheet by lining it with parchment paper.
7. Unroll the dough that has been chilled on a floured surface to about 1/8-inch thickness. Use a cookie cutter or glass to cut the dough into circles.
8. Put a spoonful of cooled filling onto one side of each dough circle. Fold the dough over the filling into a semi-circle, and press the edges together to seal.
9. Move the samosa pies to the baking sheet you just prepped. Egg wash the tops of the pies with the beaten egg for a shiny finish.
10. In the preheated oven, bake for 20 to 25 minutes, or until the savory pies are golden brown. Serve with a side of your favorite pie accompaniments.
Equipment Needed
1. Mixing bowl
2. Skillet
3. Spatula or wooden spoon
4. Knife
5. Cutting board
6. Rolling pin
7. Cookie cutter or glass
8. Baking sheet
9. Parchment paper
10. Plastic wrap
11. Pastry brush
12. Measuring cups
13. Measuring spoons
FAQ
- What can I use instead of unsalted butter for the pastry?An equal amount of margarine or shortening can be used in place of unsalted butter for similar results, although the flavor might vary a bit.
- Is there a gluten-free option for the pastry dough?Certainly! You can substitute the all-purpose flour for a gluten-free flour blend. Adjust the water as needed to ensure that the dough has the right consistency.
- Can I make the filling spicier?To boost the spiciness, add additional red chili powder or fold finely chopped green chilies into the stuffing.
- How do I store leftover hand pies?Let them cool completely, and then store in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, use an oven or toaster oven for best results; they will maintain crispness when reheated this way.
- Can these hand pies be frozen?Indeed, freezing them before baking is an option. Place the unbaked pies on a baking sheet and freeze until solid. Move the pies to a freezer bag. When you’re ready to bake, do so straight from the freezer, allowing for some extra time to ensure the insides get hot and bubbly while the crust turns golden brown.
- Is there a substitute for the egg wash?If you do not wish to use eggs, try using milk or cream as an egg wash alternative.
- Can I use store-bought pastry instead of making my own?Indeed, using pre-made pastry dough can be a handy alternative. For this recipe, puff pastry or shortcrust pastry would be excellent choices.
Substitutions and Variations
All-purpose flour: gluten-free alternative, using a gluten-free flour blend at a 1:1 ratio.
Butter, unsalted: For a vegan substitute, use coconut oil or plant-based butter.
Ginger-garlic paste: If you don’t have this ingredient on hand, you can use 1 teaspoon of minced ginger and 1 teaspoon of minced garlic.
Garam masala: You can use a mixture of equal parts ground cardamom, cinnamon, and black pepper.
Egg (for egg wash): Use 1 tablespoon of plant-based milk (like almond or soy) and 1 teaspoon oil for a vegan option.
Pro Tips
1. Keep the Butter Cold: Ensure the butter is cold and diced right before you mix it with the flour. This helps create a flaky crust as the butter melts during baking, producing steam that puffs up the dough.
2. Don’t Overwork the Dough: When adding the ice water, mix just until the dough comes together. Overworking can result in a tough crust, so handle it as little as possible.
3. Chill the Filling: Allow the potato and pea filling to cool completely before assembling the pies. This prevents the crust from becoming soggy and ensures it holds its shape while baking.
4. Seal the Edges Well: To prevent the filling from leaking during baking, make sure to press the edges of the dough firmly together. You can also use a fork to crimp the edges for extra security and a decorative touch.
5. Bake Evenly Rotate the baking sheet halfway through the baking time to ensure even browning. This helps achieve a uniform golden-brown crust on all the samosa pies.
Baked Savory Samosa Hand Pies Recipe
My favorite Baked Savory Samosa Hand Pies Recipe
Equipment Needed:
1. Mixing bowl
2. Skillet
3. Spatula or wooden spoon
4. Knife
5. Cutting board
6. Rolling pin
7. Cookie cutter or glass
8. Baking sheet
9. Parchment paper
10. Plastic wrap
11. Pastry brush
12. Measuring cups
13. Measuring spoons
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 6-8 tablespoons ice water
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 cups boiled and diced potatoes
- 1 cup frozen peas, thawed
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- 2 tablespoons chopped fresh cilantro
- 1 egg, beaten (for egg wash)
Instructions:
1. In a mixing bowl, combine the all-purpose flour and 1/2 teaspoon salt. Add cold, diced butter and rub it into the flour until the mixture resembles coarse crumbs.
2. Slowly incorporate ice water, one tablespoon at a time, mixing until the dough just starts to hold together. Shape the dough into a disk, wrap it in plastic wrap, and chill it for 30 minutes.
3. In a skillet, over medium heat, warm the vegetable oil. Stir in the cumin and mustard seeds and fry until they begin to splutter.
4. Finely chop the onion and add it to the skillet. Cook the onion until it is soft and translucent. Stir in the ginger-garlic paste and cook for 1-2 minutes.
5. Boiled and diced potatoes and thawed peas are added to a skillet. Ground coriander, garam masala, turmeric powder, red chili powder, and salt are stirred into the mixture. The skillet is allowed to cook for 5-7 minutes. Fresh cilantro is mixed into the cooled filling.
6. Set the oven to 400°F (200°C) to begin heating and prepare a baking sheet by lining it with parchment paper.
7. Unroll the dough that has been chilled on a floured surface to about 1/8-inch thickness. Use a cookie cutter or glass to cut the dough into circles.
8. Put a spoonful of cooled filling onto one side of each dough circle. Fold the dough over the filling into a semi-circle, and press the edges together to seal.
9. Move the samosa pies to the baking sheet you just prepped. Egg wash the tops of the pies with the beaten egg for a shiny finish.
10. In the preheated oven, bake for 20 to 25 minutes, or until the savory pies are golden brown. Serve with a side of your favorite pie accompaniments.