- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 6-8 porções
- Difficulty
- Medium
- Calories
- 380 kcal
Quick summary
“A pie inspired by the famous Indian samosas that replaces individual frying with thin overlapping and buttered sheets of phyllo dough. The fragrant filling of cubed potatoes, sweet peas, and garam masala delivers crunch and authentic spices.”
What you need to know
- Cooking the potatoes until al dente keeps whole pieces that preserve texture alongside the peas.
- The overlapping of phyllo dough sheets brushed with melted butter forms a crispy and golden crust.
- Frying the cumin seeds beforehand in hot oil extracts essential aromatic compounds from Indian cuisine.
Ingredients
Main
- package (375g) Fresh phyllo dough
- g, peeled and cut into small cubes Potatoes (Asterix or Bintje type)
- g Ervilhas frescas ou congeladas
- unit, finely chopped Cebola média
- cm, grated Gengibre fresco
- dentes, amassados Garlic
- unit, chopped (optional, adjust to your taste) Green pepper (serrano or chili pepper)
- tablespoons Vegetable oil
- g, melted (or olive oil for vegan version) Unsalted butter
- teaspoon Cumin seeds
- teaspoon Ground coriander
- teaspoon Turmeric powder
- teaspoon Garam masala
- teaspoon (optional, for acidity) Amchur (dried mango powder)
- cup, chopped Fresh cilantro leaves
- Salt
- Freshly ground black pepper
Instructions
Principal
- Prepare the Potatoes: Cook the potato cubes in salted water until tender but firm (al dente). Drain well and set aside. The secret to this recipe is not overcooking the potatoes, avoiding a soft filling without texture.
- Sauté the aromatic base: In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them crackle for a few seconds. Then, add the chopped onion and sauté until translucent, which will take about 5-7 minutes. It is crucial that the onion caramelizes slightly to develop the flavor.
- Add the seasonings: Add the ginger, garlic, and green pepper (if using) to the skillet. Sauté for another minute, until fragrant. In simple terms: this step releases the essential oils that give depth to the filling.
- Incorporate the spices: Add the ground coriander, turmeric, and garam masala. Stir well for 30 seconds, allowing the spices to release their complex aromas and flavors. The professional technique is to lightly toast the spices before adding the other ingredients.
- Assemble the filling: Add the boiled potatoes and peas to the skillet. With a spatula, roughly mash the potatoes, leaving some larger chunks for texture. Season with salt, black pepper, and amchur (if using). Fold gently to combine all the flavors. Finish with the fresh chopped cilantro and set the filling aside to cool completely, as cold filling is the most important tip to prevent the phyllo dough from tearing.
- Prepare the assembly: Preheat the oven to 180°C. Grease a round baking pan 24-26 cm in diameter. Unwrap the phyllo dough and keep it covered with a damp cloth to prevent it from drying out, as the most common mistake is letting the dough dry out, making it brittle.
- Assemble the pie: Brush a sheet of phyllo dough with melted butter and place it in the baking dish, with the edges hanging out. Repeat the process with 8-10 sheets of filo dough, overlapping and rotating them slightly to cover the entire baking sheet, creating a robust base. The secret to this step is ensuring each layer is brushed for even crispiness.
- Add the filling: Spread the samosa filling evenly over the phyllo dough in the baking dish. Fold the overhanging edges of the phyllo dough over the filling. Brush the folds with butter. This will help seal the pie.
- Finish the topping: Brush another sheet of phyllo dough with butter and place it over the filling, gently crumpling it to create a “wrinkled” and rustic effect. Repeat with 3-4 more sheets of phyllo dough, brushing each one. This creates a golden and extremely crispy crust.
- Bake the pie: Bake in a preheated oven for 45-50 minutes, or until the phyllo dough is golden and crispy. If the top is browning too quickly, cover with aluminum foil. Remove from the oven and let rest for 10 minutes before slicing and serving, so the flavors settle and the structure becomes firm.
Chef's tips
- Keep the phyllo dough sheets covered with a slightly damp kitchen towel while working so they do not dry out.
- Mash only part of the potatoes in the skillet so that the dough gains binding without losing rustic and soft pieces.
- Generously brush melted butter over the last layer of filo to create a shiny, flaky top.
Variations
- Add 200 grams of ground lamb or shredded chicken sautéed with spices to the potato filling.
- Incorporate small cubes of Indian paneer cheese or lightly browned queijo coalho along with the peas.
- Sprinkle black sesame seeds and nigella seeds over the buttery crust before placing in the oven.
Substitutions
- The melted butter can be substituted with olive oil or melted coconut oil for a vegan version.
- Amchur dried mango powder can be replaced with a teaspoon of freshly squeezed lemon juice.
- Fresh or frozen peas can be complemented or substituted with soft cooked chickpeas.
How to store
Store the baked pie in a closed container in the refrigerator for up to 3 days. Always reheat in an electric or gas oven at 180°C for 12 minutes to restore the crunchiness to the phyllo leaves; the microwave softens the dough.
Can it be frozen?
The raw assembled pie can be frozen in the pan itself, well wrapped in plastic wrap and aluminum foil for up to 2 months. Bake directly from the freezer in an oven at 180°C, adding 15 minutes to the regular time.
What to serve with
Serve with a sweet and sour fresh mango chutney, a refreshing mint and cucumber raita yogurt sauce. A cup of Indian masala chai tea with milk or a cold IPA-style beer pairs well with the warm spices.
Frequently asked questions
Can I make the filling ahead of time?
Yes, prepare the samosa filling up to 24 hours in advance and keep refrigerated until it is time to assemble the pie.
Why does phyllo dough break easily when handling?
Phyllo dough is extremely delicate and dries out in contact with air; work with agility keeping the cloth damp on top.
Which type of potato works best in this recipe?
Prefer potatoes with medium to high starch content, like the Asterix variety, which hold their shape without becoming watery.
Can the pie be cut while still warm?
Wait about 10 to 15 minutes after removing from the oven so the dough sheets settle and do not crumble when cut.
