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Vegetarian

Samosa Potpie
Ingredients
3 tablespoons My Essentials Salted butter
1 large sweet onion, chopped
2 each Garlic cloves, diced
1 teaspoon My Essentials salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups diced carrots
4 cups chopped yellow flesh (Yukon Gold) potatoes
1 cup My Essentials Whole milk
1 cup My Essentials half-and-half
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground ginger
2 teaspoons curry powder
2 teaspoons multani garam marsala, found in the Spice aisle
1 1/2 cups My Essentials Frozen green peas
1 each frozen puff pastry shell
1 tablespoon mango chutney (optional)
1 tablespoon plain nonfat greek yogurt (optional)
1 each chopped cucumber (optional)
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Samosa Potpie

Samosa Potpie

Samosa Potpie
  • Servings:Serves 8
  • Prep Time:25 minutes
  • Cook Time:55 minutes
directions
1. Melt butter in a large stockpot over medium heat. Add onion, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until onion is translucent, about 10 minutes.
2. Preheat oven to 400 degrees. Add carrots to onion and saute another 5 minutes. Stir in potatoes.
3. In a glass measuring cup or medium bowl, mix milk, half-and-half, remaining1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and spices; then mix into vegetables. Bring to boil. Add peas and stir to distribute. Transfer mixture to a 9-by-13 inch baking pan.
4. Take puff pastry out of freezer and cut or break into 3 long pieces. Covervegetables with puff pastry (it's OK if there are some spaces between thepieces). Bake until pastry is puffed and golden and vegetables are tender, about 40 minutes. To serve, use a large spoon to cut sections of the pastry and scoop with filling into shallow bowls. If desired, serve mango chutney, yogurt, and chopped cucumbers in small bowls on the side.
Source: Hannaford fresh Magazine, May - June 2012

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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