Go Back

Samosa Galette

Rustic and flavorful, this savory galette is filled with potato and green peas along with melange of Indian spices and wrapped in a flaky sour cream pastry dough. This homemade samosa tart is so much easier than forming the traditional, personal-sized pyramid shape!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Savory Snacks
Cuisine Fusion
Servings 4 servings

Ingredients
  

SOUR CREAM PASTRY DOUGH:

  • 1 and 1/4 cups unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1/4 cup cold full-fat sour cream
  • 2 tsp freshly squeezed lemon juice
  • 1/4 cup ice water

SAMOSA FILLING:

  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seed
  • 1 medium onion finely chopped
  • 1- inch ginger minced
  • 1 green chilli finely chopped
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 tsp pepper powder
  • 1/8 tsp chilli pepper
  • 1/2 tsp amachur powder
  • 1 tsp salt
  • 2 cups boiled potatoes cubed
  • 1 cup frozen peas
  • 2 tbsp cilantro chopped

FOR EGG WASH/CRUST:

  • 1 large egg
  • 1 tsp whole milk
  • 1 tbsp sesame seeds

Instructions
 

Prepare Dough:

  • Whisk together the all purpose flour and salt in medium mixing bowl.
  • Add the cubed butter and toss in the dry flour mixture, separating any pieces that stick together, until lightly coated.
  • Use a pastry cutter to cut the butter into the flour until the mixture resembles coarse meal and butter pieces are no bigger than the size of small peas.
  • In a seperate bowl, whisk together the sour cream, lemon juice, and ice water.
  • Create a well in the flour mixture and add the wet ingredients. Stir with a spatula until the dough begins to clump together.
  • Transfer the dough and any dry bits to a lightly floured countertop. Use your hands to press and knead the dough gently until it comes together.
  • Flatten into a thick disk, cover tightly with plastic wrap, and refrigerate for a minimum of 1-2 hours – or until chilled and firm.

Samosa Filling:

  • Heat the oil in a medium pan set over medium heat. Add the cumin and fennel seeds and when they begin to sizzle add the onion, cooking for 5 minutes or until soft and translucent.
  • Add the minced ginger, turmeric, cumin, garam masala, chilli powder , amchur powder, salt and pepper and cook for 1 minute. Add the potatoes to the skillet and cook for an additional 5 minutes.
  • Add the peas and cilantro to the pan, and cook for 1 minute, adjusting the seasonings if necessary. Remove from the stovetop and allow to cool completely.

Make the Egg Wash:

  • Whisk together the egg and milk in a small bowl. Set aside.

Assemble and Bake the Galette:

  • As the samosa mixture is cool, preheat the oven to 400°F (205°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
  • Remove the dough from the fridge and lightly dust with flour. If it is too cold, allow it to sit at room temperature for 5 to 10 minutes before proceeding.
  • On a floured work surface, roll into a 12-inch round. Transfer to the lined baking sheet.
  • Spoon the mixture into the center of the dough, spreading it in a thick even layer, leaving a 1-1/2 inch border on all sides.
  • Fold and pleat the edges of the dough border over the filling – leaving the center exposed.
  • Lightly brush the edges of the dough with egg wash and top it with some sesame seeds.
  • Bake for 40 to 50 minutes, rotating the pan halfway, or until the crust is golden brown in color.
  • Place on cooling rack and allow to cool for 5 to 10 minutes before slicing and serving.
  • Garnish with fresh cilantro, as desired. Serve warm, or at room temperature with your cuppa.

Notes

  1. Make sure the butter and water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.
  2. If the dough warms too quickly or becomes sticky, chill in the refrigerator for 10 to 15 minutes before adding the samosa filling.
  3. Rather than rolling out the fresh pie dough immediately, allow the dough to chill in the refrigerator wrapped in plastic wrap for 30 minutes to an hour. This will help develop the gluten and result in a better end product.
  4. Maintain consistent pressure while rolling out the dough to make sure parts of the dough aren’t thicker than others and avoid uneven cooking.
  5. Brush the exposed pastry with egg wash before popping the pastry in the oven, to give the top a glossy shine.
Keyword Samosa Galette