Nadiya Hussain's Samosa Pie

If you love samosas, you will adore Nadiya Hussain's clever samosa pie, as seen on her BBC series Nadiya's Family Favourites. Featuring a hot water pastry crust, it is packed with a warm and spicy lamb filling and makes for the perfect picnic pie.

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Introduction

I could eat samosas at any time of any day! With their crisp pastry and warm spicy filling they are like little parcels of joy. Now I've turned my all-time favourite street food snack into a picnic pie, still with an aromatic meaty filling and crisp shell, but made with hot water crust pastry.

Serves 6

Ingredients

For the filling:
5 tbsp olive oil
3 small onions, finely diced
1½ tsp salt
1 tsp ground ginger
1 tbsp garlic granules
1 tbsp cumin seeds
2 tsp chilli flakes
500g lamb mince
500g potatoes, peeled and diced into small cubes
200g frozen peas
2 tbsp cornflour
a large handful of fresh coriander, chopped
For the hot water pastry:
265g plain flour
55g strong bread flour, plus extra for dusting
½ tsp salt
1 tsp ground turmeric
135ml hot water
65g vegetable fat
1 egg, beaten, for glazing

Essential kit

You will need: a 20cm round loose-bottomed cake tin.

Instructions

Prep: 30 minutes, plus cooling. Cook: 1 hour 45 minutes.

For the filling, put the oil in a large saucepan on a medium heat. When it’s hot, add the onions and salt. Cook for about 5 minutes until soft and translucent, then add the ginger, garlic, cumin seeds and chilli flakes and cook for a few minutes. Add the mince and cook until browned.

Stir in the potatoes, then reduce the heat to low to medium, cover the pan and cook for 20 minutes, until the potatoes are soft. Add the frozen peas and cook them through.

Stir in the cornflour – this will help to thicken any juices left at the bottom of the pan. Take off the heat and stir in the chopped coriander. Set aside to cool completely.

Preheat the oven to 200C/180C fan/gas mark 6. Have ready a 20cm round loose-bottomed cake tin.

To make the pastry, put the two flours into a bowl with the salt and turmeric. Mix well, then make a well in the centre.

Put the water and fat into a pan and heat until the fat has melted. Pour into the well in the flour, then mix using a palette knife. As soon as dough is cool enough to handle, get your hands in and bring it all together.

Lightly dust a work surface. Set aside one-third of the dough for the top, and roll out the rest to fit the base and sides of the tin, with some overhang. Line the tin with the pastry, leaving the excess hanging over the edges. Fill the pastry-lined tin with the samosa filling.

Roll out the rest of the pastry to make the top. Brush the inner ring of pastry above the filling with beaten egg and put the lid on top, pushing it down snug to the filling. Press the edges to thoroughly seal, then cut off the overhang and fold the remaining cut edge back into the tin. Pleat the edges as you wish, brush with beaten egg and pierce a hole in the centre so steam can escape. Bake in the oven for 1 hour.

Leave to cool completely in the tin, then remove and cut into slices.

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