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Vegan samosa galette
Rustic, flavourful and vegan, this delicious samosa galette is filled with potato and peas, along with a multitude of Indian spices and wrapped in a turmeric flavoured pastry dough.
SERVES
6
Ingredients
Pastry Dough
- 3/4 cup (180 ml) coconut oil
- 1 1/2 cups (200 g) all-purpose flour
- 1 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 6 tablespoons (90 ml) ice water, plus more if needed
- 1 1/2 teaspoon white vinegar
Filling
- 4-5 medium (about 1 kg) yellow flesh potatoes, peeled and quarted
- 1 tablespoon (15 ml) canola oil
- 2 teaspoons coriander seeds, lightly crushed
- 3/4 teaspoon fennel seeds, lightly crushed
- 1/2-1 green chilli, such as jalapeño, finely minced
- 1 tablespoon garam masala
- 1/2 teaspoon cayenne pepper
- 2 garlic cloves, finely minced
- 1 tablespoon finely minced ginger
- 3/4 cup (90 g) frozen peas
- Freshly ground black pepper
- 1/2- 3/4 cup (125–185 ml) vegetable stock
To Serve
- Cilantro
- Tamarind sauce and/or mango chutney, for serving
Directions
Pastry Dough
- Measure out the coconut oil and spread it out onto a piece of parchment paper. Place this into the freezer for about 30 minutes to freeze until very firm and cold.
- Pulse together the flour, turmeric and salt in the bowl of a food processor. Break the frozen coconut oil into pieces, add into the flour and pulse until the fat is broken up into pea-sized pieces, about five to 10 times. Mix the water and vinegar together.
- Turn the flour mixture into a large mixing bowl and using a wooden spoon, gently mix in the water and vinegar mixture to form a shaggy dough, adding more water if needed so it holds together. Press the dough into a ball and transfer it to a piece of plastic wrap. Wrap the dough, flatten it into a rough disk and place it in the fridge for 45 minutes or up to one day.
- Cover the potatoes with one inch of cold water, season with salt and bring to a boil over high heat.
- Cook until the potatoes are tender, about 15 minutes. Drain and allow them to steam dry until they are cool enough to handle. Break apart the potatoes into small bite-sized pieces and set them aside.
Filling
- Heat the oil over medium heat in a large skillet. Add the coriander seeds, cumin seeds, and fennel seeds and cook for 15 to 30 seconds to toast.
- Stir in chilli, garam masala and cayenne. Season with salt and cook for about one minute. Add garlic and ginger and cook for 30 seconds, then add in the potatoes and peas. Season with salt and pepper. Stir to combine, then add in enough vegetable stock to moisten the mixture and loosen any bits stuck on the pan. Set the filling aside to cool to room temperature.
Cook and Serve
- Preheat your oven to 425°F (220°C), set the oven rack to the lowest position and line a baking sheet with parchment paper.
- Lightly dust a work surface with flour and roll out the pastry into a half cm (quarter-inch) thick circle. Place the pastry onto the prepared baking sheet. Transfer the filling into the centre of the pastry and spread into an even layer, leaving about a three-inch border all the way around. Fold the edges over the filling to form the galette and, if desired, brush the pastry with a little melted coconut or canola oil.
- Bake the pie on the bottom rack for 35 to 40 minutes or until the pastry is golden brown and crisp. Allow the pie to cool slightly and serve scattered with fresh cilantro. Serve and enjoy!
