Date: 23 Nov 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 0


As you might have gathered, I love Indian Food.  This in fact is adapted from the Indian Samosa Recipe.  I have made the same filling, but in a pie instead. Yumminess at its best!  For the pastry I have used my usual one, for savory pies, as below.

Pastry Dough


  • 300g gluten free flour*
  • 1tsp gluten free baking powder
  • 160g butter, cut into cubes
  • 70 grams water (weigh this on digital scales)
  • 30 grams vodka
  • 1tsp of sea salt

* You can find the flour mix in the Gluten Free Flours & Mixes Page.

Method for Pastry

Before you start this pastry, please follow these steps.

Put the measured flour with the baking powder in a bag, the water and the butter in the freezer for about 2 hours.

Cut the butter in small cubes BEFORE as otherwise it would be too difficult to cut the butter once frozen.  Take the items out of the freezer, place the flour mix and the butter pieces in a food processor and mix until it looks like coarse crumbs. Start adding the Vodka followed by the icy water till it starts coming together.  Be flexible with the ratios, some times it needs less liquid. Tip the dough in a plastic bag and knead it briefly through the plastic and then place in the fridge for another two hours before using. With this flour mix, I found that I do not have to use any paper when rolling out the dough. It is soft and pliable and does not stick.  I use this dough for all savory pies, qassatat or quiche bases. It behaves perfectly!

Whilst the dough is chilling, you can prepare the filling.

Filling for Potato & Pea Pie


  • 4 medium potatoes cut into small cubes
  • 1 large onion chopped
  • 1 garlic clove, minced
  • 1tsp Gluten Free Vegetable Stock
  • 1/2 tsp grated ginger
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1tsp ground coriander
  • 1/2 tsp chilli (optional)
  • 2 cups frozen peas, defrosted
  • 2 tbsp cream cheese


Start by boiling the potatoes till they are very soft. Do not drain the water.

In the meantime, sautee the onion till it is translucent, add the minced garlic, followed by the ginger and spices and cook for a couple minutes.  Add the boiled potatoes with some of their water and add the stock powder, stirring it in and then add the peas. Cook until the peas are tender.  Season. At the end swirl in the cream cheese to thicken. Leave to cool down before filling the pastry shell. This was enough for an 8 inch pie.

To Assemble


  • Beaten egg yolk
  • Sesame Seeds


After the dough has chilled, cut it into two pieces.  Roll out half, keeping the other half covered, so it will not dry out.  Cover the base of a pie dish with the pastry half.  Place the filling in the pastry shell and then cover the filling with the second rolled-out half.  Seal the edges with the prongs of a fork.  Place cut outs from off-cuts decoratively on top if desired.  Brush with egg yolk and sprinkle the top with sesame seeds.  Place in the oven and bake for about 40 to 45 minutes or until the pastry turns golden brown.  Leave to set before slicing and serving.

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