Curried Potato Samosa Pie

Wow, I am an accidental genius. You might be comforted in knowing that I have some major fails in the kitchen too...I was planning on making gluten free potato samosas with some leftover potato that I had, and the dough was just too sticky and driving me crazy.

But THEN I had the brilliant idea of making it into a pie instead. And the result was one of the best dinners I’d had in a while!

Curried Potato Samosa Pie with a crumbly pastry-like gluten free crust that’s filled with warming, uplifting spicyness, a whole lot of flavour and all the nutritious goodness. Thanks to chickpea flour, which is naturally higher in protein and healthy fats than most other types of flours, the ‘pastry’ develops a perfect crunch and crumbly-ness that makes it taste almost as if there was butter in there, with no oil or butter needed. Like magic. The leftovers the next day were even better, as always!!

Have you ever had a kitchen FAIL that turned into something wonderful? Or maybe just a fail? I wanna hear them!!

If you try out this recipe, make sure you tag me on Instagram so I can see your pie creation!

Ingredients:

• 100g chickpea flour

• 1 tbsp flaxmeal

• 1/2 tsp turmeric

• 1/4 cup water

• 400g boiled potatoes

• 1 brown onion, diced

• 2 cloves garlic, minced

• 1cm piece fresh ginger, minced

• 1 tbsp curry powder (or to taste)

• 1 tsp garam masala

• 2 tbsp tamari or coconut aminos

• 50g organic tempeh, diced (see Notes)

• 50g frozen peas

• Salt and pepper, to taste

Method:

1. Preheat oven to 220°C and line a tart tin with baking paper.

2. Combine chickpea flour, flaxmeal and turmeric, and add water, mixing to form a dough. You may need to add a little more liquid or flour to reach a good consistency that you can press into the tart tin to make the crust!

3. Bake the crust for about 5 minutes.

4. Meanwhile, sauté onion, garlic and ginger with curry, garam masala, tempeh and tamari until soft and fragrant.

5. Mash potatoes, then stir in onion mix and peas. Season with salt and pepper.

6. Spoon curried potato mix into crust, and bake for 15-20 minutes or until golden.

7. Serve with a big green salad, and some mashed avocado!

Notes:

• You can leave the tempeh out if you prefer. If you live in Australia, I highly recommend using the ‘Nature’s Kitchen Yellow Curry Tempeh’ from Coles!

• This pie tastes even better the next day!