Samosa Pie

Trying to lose weight but really want some crunchy pie action? Then look no further!

This is my sped up version of a fantastic recipe by Tom Kerridge.
https://www.itv.com/thismorning/food/pork-samosa-pie-tom-kerridge-recipe
He dry roasts his mince in the oven to create a deeper flavour and uses raw potatoes so they absorb the spicy flavours in the stock. But this adds about an hour to the overall cooking time. So I cheated. You can (I did just last night in fact) get this on the table within 30 minutes of walking through the door after work.

My secrets to the speed:
A) I dry fry my mince in a non-stick pan till it starts to caramelise and catch in places. It gives the same effect as the dry roasting in the oven but much much quicker.
B) I used tinned cooked potatoes. Yes those things you can grab from the corner shop that come in water.
C) I used a rich beef stock pot with a little water instead of the beef consume and chicken stock Tom uses. It gives the same intense meaty flavour without having to wait an age for all the liquid to reduce.

I also had to work with the spices I had in the house (infinitely more now thanks to my amazing sister and brother in law for their kind Christmas gift but) I didn’t quite have the exact spices called for in the original recipe but made it work for me.

Serves 4
Prep time: 5 mins
Cooking time: 25 mins

Ingredients:
500g of 5%fat beef mince (feel free to swap pork mince here)
1x large white onion finely chopped
1tsp garlic purée
1x can of cooked potatoes in water (drained and chopped into even size pieces)
1x can chopped carrots (drained)
1x cup frozen peas
1x knorr rich beef stock pot
1x long green chilli (pricked with a knife in a couple of places to stop it exploding when cooked)
2tsp punch poran (whole spice mix includes: cumin, mustard seeds, fenugreek, nigella seeds, fennel seeds)
2-3tbsp curry powder
1 cup hot water

6x sheets filo pastry (removed from a fridge for a few minutes so it’s less brittle to work with)
1-2tbsp nigella seeds
Olive oil fry light

Method:
1) preheat oven to 200*C
2) heat non-stick frying pan on a high heat
3) dry fry mince stirring till all the liquid has evaporated and the meat has started to brown.
4) add onion to mince and fry till softened.
5) add chopped potatoes and carrots, along with the garlic purée and spices
6) fry till the spices are fragrant and everything is well coated in the seasoning
7) add the frozen peas, stock pot and hot water. Stir well till the stock pot has dissolved.

8) give it 5 mins on a high heat for some of the water to evaporate then decant into an ovenproof dish.
9) put scrunched your sheets of filo on top of mince mixture, spritz with a little fry light then sprinkle over the nigella seeds

10) bake in the oven for 10 mins till it’s golden and crispy. Then serve and enjoy!