Sunday, 24 November 2013

Vegan Spiced Parsnip Samosa Pies

These Parsnip Samosa Pies have appeared on my blog before, but in a slightly different guise. This time round,  I decided to add a little elephant motif to look a little more attractive to the eye.  After all they do say, people eat with their eyes first!

If you want to see what the inside of this pie looks like, then please follow this link and you will be able to feast your beady eyes on the spicy filling.  
l am sharing this recipe with The Spice Trail hosted by Bangers and Mash. The theme this month is chilli - fresh, dried or powdered.; and to who Deena Kakaya who is hosting Fabulous Fusion Food Challenge   As a woman who loves her spices and fusion food, I am looking forward to participating in both these new challenges whenever I can. 


Spiced Parsnip Samosa Pies
Makes 6 - 8 pies depending on the size of your individual tins
Ingredients
4 - 6 medium parsnips, peeled and chopped
2 medium potatoes, peeled and chopped into small cubes
120g - 160g frozen peas
1 medium onion, finely sliced
2 tablespoons olive or vegetable oil
1 tablespoon garam masala or to taste
1 red or green chilli, sliced (remove seeds if you wish)
Salt to taste
Method

In one pot, steam the parsnips until soft. Then roughly mash and set aside.
In another pot, either steam or cook the potato cubes in salted water until cooked. Drain and set aside.
In another pot, boil the peas until tender. Drain and set aside.
In a wide pan, slowly fry the shallots in the oil, until soft and caramelised – this will take about 15 minutes. Halfway through the process, add the spices and cook for a few minutes more.
Now in a large bowl, combine all the ingredients. Season with salt to taste.

Now make the pastry
You have three choices for the pastry.
For ease, you can use shop bought puff pastry or shortcrust pastry.
Or you can make your own shortcrust pastry. For recipe follow here.
Or You can make you own hot water crust pastry. Follow here for the recipe. 

For individual pies, see here.
Preheat the oven to gas mark 5.

Fill the pastry and top with lid.
Bake for 25 - 35 minutes depending on the size of your shortcrust or hot water crust pastry pie(s). Allow to cool, before serving.


6 comments:

  1. Yes, yes, yes! These look absolutely fantastic and those little elephants are so cute. A wonderful entry for the first month of The Spice Trail. Thank you so much.

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  2. Ooh, I like the sound of the samosa style pie! The elephant is adorable too :)

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    Replies
    1. Thank you so much little vegan bear

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  3. What a beautiful looking pie. I love your idea of filling, we grew up eating food like that thanks to my parents with fusion influences. Thanks so much for entering this lovely recipe to fabfusionfoods x

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    Replies
    1. Thank you,
      I think most South Asian families living in the West have incorporated fusion flavours into their cuisine. We are of a generation, who are fortunate to be able to share it to a much more wider audience who see it as new and fresh, when really its not.

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