samosa in a pie

By Chezlamere

Begin with traditional or puff pastry for a single or double crust pie; use a proper pie plate and cover the filling with a top crust, or make it free-form. (The filling isn’t exactly the same as a traditional recipe, but more a streamlined version – feel free to take liberties according to what you have in your kitchen or what you’re willing to go to the market for.)

Ingredients

• Filling:
• 1 lb. lean ground beef (or substitute ground lamb)
• 1 small onion, finely chopped
• 1/2 jalapeno pepper, seeded and finely minced
• 1-2 garlic cloves, crushed
• 1/2 tsp. grated fresh ginger
• 4 green onions, finely chopped
• 1/2 bunch chopped fresh cilantro
• 2 tsp. lime or lemon juice
• 1/2 tsp. garam masala
• 1/2 tsp. each coriander and cumin, or 1 tsp. dhana – jeera mix
• 1/4 tsp. salt

Details

Servings 20
Adapted from dinnerwithjulie.com

Preparation

Step 1

Begin with traditional or puff pastry for a single or double crust pie; use a proper pie plate and cover the filling with a top crust, or make it free-form. (The filling isn’t exactly the same as the family’s traditional recipe, but more a streamlined version – feel free to take liberties according to what you have in your kitchen or what you’re willing to go to the market for.)

1/2 tsp. each coriander and cumin, or 1 tsp. dhana – jeera mix

In a large, heavy skillet, cook the ground beef, breaking up any lumps of meat with a spoon. As it cooks, add the onion, jalapeno pepper, garlic and ginger. Cook until the meat is no longer pink and the onion is soft. Stir in the green onions, cilantro, lime juice, garam masala, coriander, cumin and salt and cook for another 3-4 minutes. Set aside to cool slightly.

Preheat the oven to 425F. On a lightly floured surface, roll regular or puff pastry into a 10-inch circle. Fit it into a pie plate or place on a parchment-lined baking sheet. Fill the shell or mound the filling in the middle of the pastry, leaving an inch or so around the edge. Top with a second piece of rolled-out pastry, trim and crimp the edges, or if you’re making a galette, fold the pastry over the filling around the edge – it won’t cover it completely. Fold it over wherever it wants to – there is no need for neatness.

If you like, brush the top or edge of pastry with a little beaten egg. Bake until golden, 20-30 minutes. Serve warm or at room temperature, with chutney or salsa, if you like. Serves 6.