This vegan pot pie is a tasty take on traditional samosas. It has a flaky puff pastry crust and a filling of potatoes, carrots, peas, and aromatic spices.
Ingredients: 2 cups diced potatoes. 1 cup diced carrots. 1 cup frozen peas. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tbsp vegetable oil. 1 tsp cumin seeds. 1 tsp garam masala. 1 tsp turmeric powder. Salt to taste. 1/4 cup chopped fresh cilantro. 1 package vegan puff pastry. 2 tbsp non-dairy milk.
Instructions: Warm the oven up to 190C 375F. Warm up the vegetable oil in a big pan over medium-low heat. When you add the cumin seeds, let them cook until they begin to pop. Put in the garlic and chopped onions. Saut until the onions become clear. Add carrots, potatoes, and turmeric powder that have been cut up. Make sure the vegetables are soft. Add salt, garam masala, and frozen peas and mix well. Bring it to a boil again. Take it off the heat and add the chopped cilantro. Place the mixture in a baking dish. Roll out the puff pastry and put it on top of the filling in the baking dish so that it covers it all. Cut off any extra pastry. For a golden finish, brush the pastry with milk that doesn't contain dairy. The pastry should be baked in a hot oven for 25 to 30 minutes, or until it is golden brown and crispy. Serve hot, and if you want, top with extra cilantro.
Prep Time: 20 minutes
Cook Time: 30 minutes
Lei Zhang
