Life of Pi: Samosa Pot-Pie

Somethings are better than the original.

 Pumpkin Fettuccine is better than regular Fettuccine.

The Life of Pi movie was slightly better than the book.

This pot-pie is head and shoulders better than a traditional pot-pie.

This month’s Recipe Redux theme: A healthy recipe inspired by this year’s Oscar Picks.
With so many options to choose from, it was hard to pick just one. This Life of Pi imagined dish combines a literal pie with a hearty, Indian filling.

Or as I like to call is: Samosa Pot Pie.

Spicy, hearty filling of peas, potatoes, cauliflower, and carrots topped with a flaky whole-wheat crust.

And much healthier than traditional pie, to boot.

Anyone that knows me understands that Oscar night is a big deal in our house.

I can’t remember when we first started betting on picks, but it’s become quite the tradition, one we look forward to for weeks. The day of the Oscars BL and I bet on various categories, one picking a winner the other taking the field, to up the ante while watching the festivities.

We have some pretty fun prizes: car wash, cleaning the bathroom, dinner out, massage…

I guess this is what a competitive couple does for fun?

But what would a night of gambling be without a spread of delicious food?

We each usually bring 2-3  items that we can snack on: dips, desserts, my Oscar star cookies, and of course champagne!

Because that’s exactly what a competitive couple who also loves food does for fun.

This year, I am going to bring these. A fun twist on my favorite appetizer, the samosa, baked into a miniature pot pie.

We already established that mini versions of our favorite foods were better than the original, and this pie is no exception.

However you celebrate Oscar night, be sure to check out all of the Oscar-inspired recipes in the Redux Roundup below.

Cross your fingers that I win!

Indian Pot-Pie

Whole Wheat Pie-Crust:

3-4 Tbsp Ice Water
1/3 cup Unsalted Earth Balance Shorting Sticks, chilled
1/2 tsp. salt
1 cup whole wheat pastry flour

Place flour and salt into a mixing bowl. Using a pastry beater, mix together the flour and salt. Drop small peices of butter into the bowl, one at a time and mix until small peas of dough form, Add water, one tablespoon at a time until dough forms. Form dough into a ball and press each into a disc shape. Wrap plastic wrap and refrigerate for 30 minutes before rolling.

Pot Pie Filling:
2 tbsp. coconut oil (or other oil)
1 1/2 cups vegetable broth
1/2 onion
2 cloves garlic, minced
1/2 cup chopped carrots
1 cup chopped cauliflower
2 yukon gold potatoes, chopped
1 tbsp. freshly grated ginger
3 tsp. curry powder
1 tsp. cumin
1/2 tsp. red pepper flakes
1 tsp. ground mustard
3/4 cup green peas
1 tbsp. agave nectar (or other liquid sweetener)
1 small lime, juiced
1 tbsp. Earth Balance butter, melted
1 tbsp. soymilk
salt, to taste

Heat coconut oil over medium heat. Add onion and minced garlic. Cook, stirring often, until onions are translucent, about 5 minutes. Add the cubed potatoes and 3/4 cup vegetable broth. Bring heat to medium-high and cook until potatoes are tender, about 10-15 minutes. Using a potato masher, mash potatoes until they resemble chunky mashed potatoes.

Add the carrots, cauliflower and spices. Add the remaining vegetable broth and simmer for 15 minutes until thickened. Add agave nectar, lime juice, and frozen peas. Stir together. Season with salt, to taste.

Place filling into greased ramekins or pie plate.

Roll the dough out until ~1/2″ thick. If using a pie plate, place the dough on top and crimp the edges. If using individual ramekins, cut a circle slightly larger than the ramekin. Place on top and crimp the edges with a fork until sealed.

Make a small X on top to let steam escape. Combine the melted butter and soy milk. Lightly brush tops with the butter-milk mixture.

Bake at 375°F for 45 minutes.