Samosa Hand Pies Better Than Fried!

Samosa Hand Pies (baked, not fried)

Presenter: Rick (YouTube)

Ingredients

• Ghee — about 1 heaped tablespoon for frying spices (neutral oil can be substituted)
• Cumin seeds — a small pinch
• Onion — sliced/chopped and cooked until soft
• Garlic — ~1 teaspoon grated (or from garlic‑ginger paste)
• Ginger — ~1 teaspoon grated (or from garlic‑ginger paste)
• Green chili — optional, to taste
• Turmeric — to taste
• Coriander powder — to taste
• Garam masala — to taste
• Kashmiri chili powder — for color (milder); regular chili powder can be used instead
• Frozen peas — a handful
• Mashed potatoes — main bulk of filling (recipe scaled for ~8 hand pies)
• Fresh coriander (cilantro) — chopped, folded into mashed potato
• Lemon juice — to taste (optional; alternatively use amchur powder — do not use both)
• Salt — to taste
• Ready‑rolled puff pastry — cut into squares (~4.5 in each, or size you prefer)
• Egg wash — for brushing
• Toppings (choose): kalonji/nigella seeds (recommended), black sesame, regular sesame, poppy seeds

Equipment & prep

• Frying pan or skillet
• Baking tray lined with parchment or nonstick liner
• Oven preheated to ~190–200°C
• Knife and ruler (or eyeball) to cut pastry into squares
• Pastry brush for egg wash
• Fork (for crimping) or pinch/crimp by hand
• Spoon for filling
• Optional: bowl for mixing/checking seasoning

Method (step‑by‑step)

1. Preheat oven to ~190–200°C and line a baking tray.
2. Heat ghee (or oil) in a pan; add cumin seeds and let them splutter.
3. Add chopped onion and cook gently until soft (avoid browning).
4. Add garlic and ginger (about 1 tsp each, or garlic‑ginger paste) and cook briefly to remove rawness.
5. Lower heat and add spices: turmeric, coriander powder, garam masala, and Kashmiri chili (or regular chili). Bloom briefly in the fat until aromatic.
6. Stir in frozen peas (they will finish cooking in the oven).
7. Add mashed potatoes and chopped fresh coriander; mix thoroughly.
8. Taste and adjust seasoning: add salt and a squeeze of lemon juice (or a pinch of amchur).
9. Lay out puff pastry squares (~4.5 in). Place a heaped tablespoon of potato filling in the center of each square.
10. Fold pastry over the filling to form a hand pie (triangle/half‑square), press edges and crimp with a fork or by hand to seal. A little escaping filling is fine.
11. Brush each pie with egg wash and sprinkle seeds.
12. Bake for about 18–22 minutes, until puff pastry is golden and crisp.
13. Let cool briefly (a minute or two) — filling will be hot/steamy — then serve.

Tip: Do not use both lemon juice and amchur together — choose one. Egg wash helps give color and makes seeds stick.

Timings & temperatures

• Oven: ~190–200°C
• Bake: 18–22 minutes (until golden and crisp)
• Onions: cook until soft (no exact time given)
• Spices: bloom briefly until fragrant

Chef tips, common mistakes & notes

• Use ghee for authentic flavor; oil is an acceptable substitute.
• Ready‑rolled puff pastry keeps this quick — no homemade pastry required.
• Cook onions until soft rather than browned for a better filling texture.
• Bloom spices in fat for enhanced flavor.
• Kashmiri chili powder gives color with mild heat; use regular chili powder for more spice.
• Overfilled pies may burst — mashed potato won’t run like a liquid and any escaped filling can be spooned back in.
• Crimp edges well to seal.
• Allow a short cool‑down before serving to avoid burning from hot filling.

Serving & plating suggestions

• Serve as snacks, starters, or part of a meal.
• Recommended condiments: mango chutney, onion salad, raita (yogurt sauce).
• Plate individually or several per person; pairings are flexible.

Variations

• Fry instead of bake (filling is the same as traditional samosas).
• Swap ghee for oil if preferred.
• Seed options: kalonji/nigella, black sesame, regular sesame, poppy.
• Use Kashmiri chili for milder heat and color, or regular chili powder for spicier result.
• Use either lemon juice or amchur powder for acidity — not both.

Source / Credit

Presenter: Rick — YouTube video “Samosa Hand Pies Better Than Fried!”