Chicken Samosa Pie

By The Canadian Living Test Kitchen

78 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	455455 cal
pro	19 g19g pro
total fat	22 g22g total fat
sat. fat	10 g10g sat. fat
carb	47 g47g carb
fibre	4 g4g fibre
chol	108 mg108mg chol
sodium	636 mg636mg sodium
potassium	529 mg529mg potassium
% RDI:	-
calcium	66 calcium
iron	2525 iron
vit A	3434 vit A
vit C	1717 vit C
folate	4444 folate

More great recipes from this menu:

Thighs work well in this new main-course take on a popular appetizer because they stay moist during cooking. Serve with Coriander Chutney (see below).

Ingredients

1-1/2 1-1/2lb lbpotatopotatoes, peeled and diced (about 2 large)
1 carrot , diced1 1carrotcarrots, diced
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1 1lb lbboneless skinless chicken thighboneless skinless chicken thighs, diced
1 tsp fennel seeds 1 1tsp tspfennel seeds
1 tsp cumin seeds 1 1tsp tspcumin seeds
1/2 tsp ground turmeric 1/2 1/2tsp tspground turmeric
1/2 tsp ground coriander 1/2 1/2tsp tspground coriander
1/2 tsp ground fenugreek seeds 1/2 1/2tsp tspground fenugreek seeds
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot
1/2 tsp salt 1/2 1/2tsp tspsalt
1 cup frozen peas 1 1cup cupfrozen peas
2 tbsp chopped fresh coriander 2 2tbsp tbspchopped fresh coriander
2 tbsp lemon juice 2 2tbsp tbsplemon juice
Dough:
2-1/2 cups all-purpose flour 2-1/2 2-1/2cups cupsall-purpose flour
1-1/2 tsp cumin seeds 1-1/2 1-1/2tsp tspcumin seeds
1/2 tsp salt 1/2 1/2tsp tspsalt
2/3 cup cold butter , cubed2/3 2/3cup cupcold butter, cubed
2/3 cup milk 2/3 2/3cup cupmilk
1 egg , beaten1 1eggeggs, beaten

Preparation

Dough: In food processor or in bowl and using pastry blender, combine flour, cumin seeds and sa< pulse in butter until in fine crumbs. Pulse in milk until dough begins to clump together. Press into disc and divide in half; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

In large saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 10 minutes. Drain and place in large bowl.

Meanwhile, in large nonstick skillet, heat half of the oil over medium-high heat; cook chicken, in batches, until juices run clear when chicken is pierced, about 5 minutes. Add to vegetables.

Add remaining oil to pan; cook fennel, cumin and mustard seeds, turmeric, coriander seeds, fenugreek seeds and cayenne pepper just until cumin seeds begin to pop, 30 to 60 seconds.

Add onion, garlic, ginger and sa< cook until softened, about 3 minutes. Add to chicken mixture.

Stir in peas, coriander and lemon juice; let cool.

On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, trimming to rim. Spread filling in shell.

Roll out remaining pastry. Brush some of the egg over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry on rim; flute to seal. Lightly brush some of the remaining egg over pastry. Cut steam vents in top.

Bake in bottom third of 400°F (200°C) oven until golden and steaming, 50 to 60 minutes.

Additional information : Coriander Chutney:
In food processor or blender, purée together 3-1/2 cups (875 mL) packed fresh coriander leaves; 1/2 cup (125 mL) packed fresh mint leaves; 2 green onions, chopped; half hot green finger pepper, seeded; 1/4 cup (50 mL) water; 1 tbsp (15 mL) lemon juice; 2 tsp (10 mL) extra-virgin olive oil; and 1/4 tsp (1 mL) each granulated sugar and salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.)

Makes 1/2 cup (125 mL).

Source : Canadian Living Magazine: April 2009