Love samosas? This golden tray pie gives you all the crunch – minus the fiddly folding

Name: Love samosas? This golden tray pie gives you all the crunch – minus the fiddly folding
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 1kg sebago potatoes; ½ cup frozen peas; 4 garlic cloves; 2 eschalots (French shallots); 1 long red chilli; 100g butter; 1 tbsp finely grated ginger; 2 tsp Madras curry powder; ¼ cup store-bought eggplant chutney; 2 cups baby spinach leaves; 375g frozen puff pastry, thawed; 1 egg, lightly beaten; ½ tsp mustard seeds; ½ cup mint leaves; 1 cup Greek-style yoghurt

A vibrant, spiced potato filling meets crisp pastry in this simple meat-free comfort bake. No deep-frying required.

Jessica Brook

May 28, 2026

The warmly spiced flavours of a vegetable samosa baked in a pie.James Moffatt; STYLING Steve Pearce

easyTime:30 mins - 1 hourServes:4

All the bold, aromatic flavours of a traditional samosa, baked into a comforting golden pie. This simple tray bake captures your favourite snack’s signature satisfaction, minus the fiddly folding and deep-frying.

Ingredients

1kg sebago potatoes
½ cup frozen peas
4 garlic cloves
2 eschalots (French shallots)
1 long red chilli
100g butter
1 tbsp finely grated ginger
2 tsp Madras curry powder
¼ cup store-bought eggplant chutney
2 cups baby spinach leaves
375g frozen puff pastry, thawed
1 egg, lightly beaten
½ tsp mustard seeds
½ cup mint leaves
1 cup Greek-style yoghurt

Method

Step 1
Preheat the oven to 220C fan-forced (240C conventional). Peel and chop the potatoes into 3cm cubes and place them in a large saucepan of salted water. Cover with a lid, bring to a boil and cook for 6 minutes or until just tender, adding the peas in the last minute. Drain and place in a 20 x 30cm roasting dish.
Step 2
Meanwhile, crush the garlic and cut the shallots and chilli into thin slices. Place in a small saucepan with butter over medium heat. Cook for 2 minutes, or until butter is melted and garlic is fragrant. Add the ginger, curry powder and chutney and mix to combine.
Step 3
Drizzle the butter mixture over the potatoes, add the spinach leaves and toss to coat. Cover the tray with puff pastry, crimping the edges. Brush with egg and sprinkle with mustard seeds. Using the tip of a sharp knife, make several diagonal slashes through the centre of the pastry to let the steam escape. Bake for 30 minutes, or until the pastry is golden and puffed.
Step 4
Chop the mint and mix it into the yoghurt. Serve the pie hot with a bowl of mint yoghurt on the side.