A slice of this sweet and spicy pie can serve as a meal in itself. Other than a little green, in the form of salad leaves and perhaps some brown or tamarind sauce, it doesn't need much else.
You can make the pastry from scratch, but there are times when I just like to use filo pastry or puff pastry in this case; and if you have the patience and the inclination, you can also make traditional individual triangular samosas. For ease and laziness, I kept it simple and made a family friendly pie.
Some of you may think that you've seen this 'Parsnip Samosa Pie' on my blog before, but you haven't. However it is remarkably similar to the Garam Masala Swede Filo Pie I made early this year. If you like the look of this, you may be interested to note that a couple of months ago fellow blogger Johanna of Green Gourmet Giraffe made a vegetable variation of a Samosa pie too, so please do go by and check it out.
Serves 4 or 6
You will need a 10 inch pie tin or similar
4 - 6 medium parsnips, peeled and chopped
2 medium potatoes, peeled and chopped into small cubes
120g - 160g frozen peas
1 medium onion, finely sliced
2 tablespoons olive or vegetable oil
1 tablespoon garam masala or to taste
1 red or green chilli, sliced (remove seeds if you wish)
Salt to taste
375g Ready-rolled packet of puff pastry
In one pot, steam the parsnips until soft. Then roughly mash and set aside.
In another pot, either steam or cook the potato cubes in salted water until cooked. Drain and set aside.
In another pot, boil the peas until tender. Drain and set aside.
In a wide pan, slowly fry the shallots in the oil, until soft and caramelized – this will take about 15 minutes. Halfway through the process, add the spices and cook for a few minutes more.
Now in a large bowl, combine all the ingredients. Season with salt to taste.
Roll the pastry and cut two rounds to it your tin. One is for the base that should be large and the top a little smaller. Begin lining the bottom of the tart tin with the puff pastry. Allow the pastry to flop over the sides. Now gently spoon in the spiced vegetable mixture. (You may have some filling left over. Just eat as a cooks treat! ). Fill right to the top, smoothing gently as you go so that it is compact. Now gently put the puff pastry lid, pulling over the flopping pastry and press with your fingers to seal. Don't worry if it looks a little uneven, the ruffled effect adds a bit of character to the pie. Bake in oven at Gas mark 4 for 20 - 30 minutes or until golden. Allow to cool, before serving with a light green salad.