Rob and I love samosas -- those crispy tetrahedrons of pastry filled with potatoes, onions, peas, and spices. We've become quite handy at forming the individual samosas, but I was still looking for a less time-consuming way to get my fix. I remember making hamburger pie as a kid and figured that a samosa pie had to be pretty darn tasty.
I typically use the samosa recipe in Manju Singh's The Spice Box: A Vegetarian Indian Cookbook and wanted to use that for the filling, but I wasn't sure about the baking time for pie and those other important details. I asked the interwebs if such a creation had been attempted before, and I found this blog entry at the cooks and the curious. I used their crust recipe and cooking times, a double dose of samosa filling for the pie, and it turned out fabulously! I think it might have been the best pie crust I ever made. We are stuffed and happy.