Samosa Pie + Wine Pairing
To me, samosas are an appetizer, sometimes baked and sometimes fried, that are at every Indian restaurant I’ve ever been to. They usually have potatoes, peas, carrots, and a flavor of lots of different spices (like most Indian dishes). They often come with a couple different chutneys on the side and they’re a great start to any Indian meal.
In the case of this recipe, the samosa is the meal. That’s because it’s a whole pie. Potatoes, peas, carrots, garlic, onion, and spices are packed up neatly in a flaky pie crust, perfect for slicing up and eating family style. I also made a basic mango chutney recipe to go along with this pie- giving the perfect balance of savory, sweet, and spicy.
I paired this recipe with a sweet sparkling rosé, to compliment the sweetness in the chutney and the spice in the pie. For some reason bubbly wines (or any bubbly drinks, really) make spicy flavors stand out more to me, which is something I love and appreciate. While I wouldn’t consider this pie to be a particularly “spicy” dish, there are a lot of different spice flavors going on here.
The Sparkling Rosé I paired this recipe with is Valdo Numero Uno (Veneto & Sicily Regions, CA). I found it in my local grocery store and recommend you try it, too. This bubbly wine goes great with this twist on my favorite Indian snack. You can certainly use another wine that you like or can find locally.
If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!
Samosa Pie with Mango Chutney
Prep Time: 10 mins Cook Time: 60-70 mins Total Time: 1 hr 10-20 mins
· 1 ¼ pound potatoes, peeled and diced (about 5 medium potatoes)
· 1 vegan double pie crust (I used Pillsbury)
· 1 tablespoon mustard seeds
· 1 teaspoon ground ginger
· ½ teaspoon ground cumin
· 1 teaspoon curry powder
· ½-1 teaspoon red pepper flakes (depends how spicy you’ll like it!)
· 2 teaspoons salt
· 2 tablespoons vegetable oil
· ½ cup carrot, diced
· 1 cup yellow onion, diced
· 3 cloves garlic, minced
· 1 cup frozen peas
· 1 cup veggie broth
· 2 tablespoons unsweetened plain soy or almond milk
· 5 large ripe mangoes, peeled and chopped into 1-inch cubes
· 1 ½ cups granulated sugar
· 1 cup white onion, chopped finely
· ½ cup golden raisins
· ¾ cup white vinegar
· ¼ cup fresh ginger, minced
· 1 teaspoon curry powder
· ½ teaspoon crushed red pepper
· ¼ teaspoon cinnamon
· pinch nutmeg
· ¼ teaspoon salt
1. First, start the chutney. Combine the first 6 ingredients in large saucepan over medium high heat and bring to a boil, stirring occasionally. Once boiling, stir in the curry powder, crushed red pepper, cinnamon, nutmeg, and salt. Turn heat down to medium and allow mixture to simmer, stirring occasionally, for 30 minutes- 1 hour. When done, the chutney should be thickened and syrupy. Set aside to cool until ready to serve.
2. Preheat oven to 375F. Roll out pie crust into 9-inch pie plate, and press firmly into bottom and sides. Trim off excess by running a butter knife along the outer edge of the pan. Set aside.
3. Cook the diced potatoes in boiling water until tender (about 15 minutes). While the potatoes boil, mix together mustard seeds, ginger, cumin, pepper flakes and salt in a small bowl and set aside. When potatoes are done, drain and return to pot. Partially mash the potatoes, leaving some chunks. Set aside.
4. Heat vegetable oil in large skillet over medium heat. Once the oil shimmers, add in the carrot, onion, and garlic. Cook, stirring frequently until carrot is tender (about 5-10 minutes depending on the size of your carrot chunks). If you find the carrots are not becoming tender, add ½ cup of water and continue cooking until the water dissolves and they become tender.
5. Add in the spice mixture and allow spices to toast for about 30 seconds. Stir in the frozen peas and veggie broth and mix until well incorporated.
6. Once mixed well, add the veggie mixture into the potatoes and mix well. Spread the filling evenly into the prepared pie plate. Roll out the second pie crust over the filling, smoothing it out so no air pockets are left underneath.
7. Trim off the excess dough and squish the edges down with a fork or your fingers. Cut an “x” in the top crust to vent out steam. Brush the top crust with milk and bake in preheated oven for 40 to 50 minutes. When crust is golden, remove from oven and let cool for 5-10 minutes. Serve with mango chutney.