Samosa Pie

Source: Nadiya Hussain from The Great British Bake-Off

Ingredients

• 1 sheet puff pastry
• 3 teaspoons kosher salt, divided
• 1 pound baby Yukon Gold potatoes
• 3 tablespoons ghee or olive oil
• 1/2 yellow onion, chopped
• 1 jalapeno or serrano chile, chopped finely
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1 pound ground turkey or chicken
• 1 cup frozen peas
• Fresh cilantro, chopped

Instructions

Allow puff pastry to defrost on counter or in the refrigerator.

Bring a large pot of water to a boil. Add 2 teaspoons of salt and potatoes, and cook at a rolling boil for 15 minutes, but not until they are too mushy to hold together (they’ll cook more in the oven). Drain potatoes and let sit until cool enough to handle, then cut down into 1/2 inch cubes.

Heat olive oil in a large pan over medium heat. Add onion, chile, and remaining 1 teaspoon salt, cooking about 5 minutes until the onion is translucent. Stir in garlic, cumin, garam masala, turmeric, and ginger, cooking an additional minute or two until fragrant. Add in ground meat and cook, stirring and breaking it up, until cooked through.

Stir in cubed potatoes, frozen peas, and chopped cilantro. Allow mixture to cool for a bit, or even stash the filling in the fridge until you are ready to bake it if you want to prepare it ahead of time.

Preheat the oven to 400 degrees. Assemble the pie by greasing a small casserole dish with non-stick cooking spray. Spread filling evenly, then cover with the puff pastry, stretching it all the way to the corners of the dish if too small, and crimping around the edges if too big. Cut a few slits in the pastry to allow steam to escape. Brush it will an egg or milk wash, and sprinkle with white & black sesame seeds, if you are really feeling fancy. Bake until crust is fully cooked and golden brown, at least 25 minutes.