Skip to main content

Southeast Asian Samosa Pot Pie

(0 reviews)
Southeast Asian Samosa Pot Pie
  • Prep Time 45 min
  • Total Time 1 hr 35 min
  • Servings 6
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Ingredients

Filling

1 1/4
cups diced red potatoes (about 8 oz)
1
lb lean (at least 80%) ground beef
1
large onion, chopped (1 cup)
2
large cloves garlic, finely chopped
2
tablespoons curry powder
2
teaspoons ground cumin
1
teaspoon ground ginger
1/4
to 1/2 teaspoon crushed red pepper flakes
3/4
cup beef broth
2
tablespoons cornstarch
1/2
teaspoon salt
3/4
cup frozen sweet peas, thawed
1/4
cup chopped fresh cilantro

Crust And Sauce

1
box refrigerated pie crusts, softened as directed on box
1/2
cup plain fat-free yogurt
1/4
cup finely chopped peeled cucumber
2
tablespoons chopped fresh mint leaves

Directions

  • 1 In 1-quart saucepan, place potatoes and enough water to cover. Heat to boiling over medium-high heat. Reduce heat to medium-low; cook uncovered 10 minutes or until tender. Drain; set aside.
  • 2 Meanwhile, in 10-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring occasionally. Reduce heat to medium. Add onion; cook 3 minutes longer, stirring occasionally, until beef is thoroughly cooked and onion is softened. Drain. Stir in garlic, curry powder, cumin, ginger and red pepper flakes; cook and stir 30 seconds.
  • 3 In small bowl, mix broth, cornstarch and salt with whisk. Add to beef mixture. Heat to boiling over medium heat. Reduce heat; simmer 1 minute or until broth is slightly thickened. Remove from heat. Stir in potatoes, peas and cilantro. Let cool while preparing crust.
  • 4 Heat oven to 400°F. Place 1 pie crust in 9-inch glass pie plate. Spoon filling into crust-lined plate. Cover with second pie crust; seal edge and flute. Cut 6 slits in top crust.
  • 5 Bake 20 minutes. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. Bake 15 to 20 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.
  • 6 Meanwhile, in small bowl, stir together yogurt, cucumber and mint. Serve pie with sauce.
Tips  

To save time, substitute 1 1/4 cups refrigerated cooked diced potatoes (from 20-ounce bag) and skip Step 1.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
290
)
Daily Value
Total Fat
32g
50%
(
Saturated Fat
9g
45%
,
Trans Fat
1g
)
Cholesterol
45mg
16%
Sodium
750mg
31%
Potassium
330mg
10%
Total Carbohydrate
44g
15%
(
Dietary Fiber
3g
13%
,
Sugars
2g
)
Protein
19g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet