June 30, 2011

Samosa Pie

Samosa Pie

I’ve been wanting to make Summer of Pie’s Vegetable Samosa Pie since she blogged it last summer. My CSA’s first round of potatoes and parsnips was the perfect excuse to give it a roll. I did make a few changes, such as using half parsnips with the mashed potatoes and putting cauliflower, carrots and peas in the top.

It is a formidable tower of buttery crust and has kept its shape with no help from the outside. It is less like a giant samosa and more of a French take on Indian cuisine (aka wrap it in butter). The end result came out a little sweet, maybe from the parsnips or the tomato paste, but overall a wonderful, impressive dish.

I had never made a pie crust using the vodka method and while the crust came out beautiful, I don’t think it really would have been different if I’d used all ice water instead. I know this is a hotly debated topic in pie circles, so I’ll leave at that.

Samosa Pie

1 Comment

  1. I’ve never seen anything like this and you are inspiring me to use my CSA crop creatively (instead of lazily).

    Comment by rosemarie — July 5, 2011 @ 12:07 pm

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