Frying Pan Samosa Pie


6 sheets
for brushing
for sprinkling

For the filling

Baking potatoes
1 small (or 1/2 large)
Thumb-sized piece
Fresh Ginger
350ml (scant 1.5 cups)
175g (6.2oz)
Salt And Black Pepper

To serve

You will also need

Large microwaveable bowl
Pastry brush
Baking tray
Large frying pan with lid
Microplane or fine grater



Preheat oven to 200°C/400°F/Gas 6.


To cook your potatoes, peel and roughly chop the potatoes into 2cm chunks. Tip into a large microwaveable bowl and cover with clingfilm. Microwave on high for 4-6 minutes.


Now to cook your cauliflower, roughly chop the cauliflower florets into bitesized chunks. Add to the bowl with the partially cooked potatoes and microwave for a further 6 minutes.


Now, bake the pastry. Take one sheet of filo and brush it with vegetable oil, then sprinkle with nigella seeds. Scrunch it up and place it on the baking tray. Repeat with the rest of the pastry. Bake in the oven for 6-8 minutes until golden, keeping an eye on them – they can turn from golden to brown very quickly!


To make the filling, add the tablespoon of vegetable oil to the frying pan and place it over a high heat. Chop the green chilli, removing the seeds if you don’t like too much heat. Peel the garlic then grate the garlic and ginger directly into the pan. Add the green chilli to the pan along with pinch of salt, followed by the curry powder, turmeric and fennel seeds, then tip in the cooked cauliflower and potato chunks. Stir to coat in the spices. Add the stock and season well and cover the pan and cook for 2-3 minutes.


Take off the lid and use a fork or potato masher to lightly smush the mixture. Add the peas to the pan and cook for 2 minutes, then remove from the heat. Roughly chop the coriander and stir it through the mixture. Halve the lime and squeeze in the juice, then stir it through.


To assemble your pie, top the frying pan with the filo scrunches and bring it to the table. Serve straight from the pan with a spoonful of coconut yoghurt.


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