Even in a cooler Aussie summer, such as we have been having, amid the floods and cyclones there are bushfires. Despite all our recent rain, we have had plenty of days when the washing dries quickly on the line, there is little call for jumpers and cardigans, and it is warm enough to eat outside in the evening.
On the day that I made this samosa pie, it was cool enough to bake the pie in the oven but warm enough that Sylvia didn't want to come inside. So E took her highchair outside while I prepared dinner inside. She insisted her baby doll sit in the highchair and she climb onto an outdoor chair. Most of her plate of food was ignored. She was more interested in coaxing Zinc to drink from one of her toy frypans. Sometimes (often!) there are more interesting things than a full belly.
This was an easy pie to make. No rubbing butter in, no chilling pastry and no blind baking. It is like a pot pie, with just a layer of pastry covering the filling. My main problem with the pastry was that my dear little green rolling pin snapped while I was rolling out. It was just the right size and I will miss it.
In keeping with the weather, this is a lighter dish. We both loved it. It has enough stodge and spice for E - potato, pastry, curry - and enough protein and vegies for me. E gave it 10 out of 10. He wanted more but I wanted it to last us two nights. Even so I found him just neatening up the leftover piece of pie. I found it quite spicy and served it with yoghurt. But it was very good and I have promised E that I will make it again soon.
Previously on Green Gourmet Giraffe:
This time last year: NCR Bann’s Parsnip Soup with Walnut Ravioli
This time two years ago: Jam-Making Reflections by a Novice
This time three years ago: Potato Scones for Brunch
adapted from Vegetarian Times
- 1/2 cup plain white flour
- 1/2 cup plain wholemeal flour
- 1/4 tsp. salt
- 2 Tbs. vegetable oil
- 3 medium potatoes, peeled and diced
- 1/2 cauliflower, roughly chopped
- 1 1/2 medium carrots, diced
- 1 Tbsp black mustard seeds
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1/8 tsp. ground chillis, optional
- 1 1/2 tsp vegetable oil
- 1 onion, chopped
- 2 large cloves garlic, finely chopped
- 1 tsp grated fresh ginger
- 1 cup frozen peas
- 1 cup cooked brown lentils (mine were from a tin)
- 1 cup vegetable stock
- 2 tsp agave syrup
- 1 Tbsp milk
Cook potatoes in salted water for about 15-20 minutes until just soft. Add carrots and cauliflower to the mixture in the last 5-10 minutes of cooking.
While vegetables are cooking, mix dry spices in a small bowl. Fry onion in oil (I did this in the same large saucepan as I had cooked the potatoes) until starting to brown and add garlic and ginger and stir for about a minute. Push onion mixture to the side and add dry spices. Cook for about 30 minutes and then add peas, lentils, agave syrup and stock. Stir for a minutes or so and add cooked potatoes, carrots and cauliflower.
Tip vegetable mixture into a 22 cm or 9 inch pie dish - no need to grease it.
Roll out the pastry into a large circle to fit on your pie dish. Arrange pastry over pie filling, making sure there are no air bubbles. Crimping the pastry at the edges is optional. I was too distracted. Brush with a little milk and use a sharp knife to make a cross in the middle to allow air to escape.
Bake pie at 190 C for about 40-50 minutes. Mine took 40 minutes but I am a little unsure what temperature I had my oven at. When pastry is golden brown remove pie from oven and sit for 5-10 minutes before serving.
On the Stereo:
Amanda Palmer performs the hits of Radiohead on her Magic Ukelele - Amanda Palmer