As in Mayor Nenshi. Julie Van Rosendaal posted his mother’s samosas after he was elected, and now in her new book that she co-wrote with Jan Scott, they’ve included a recipe for the samosa filling in pie form. We loved it! – think tourtière with a twist. I made mine a little large, with all lamb, and I made the filling the day before I put the pie together for dinner. What I did is below – enjoy!
1.5 lbs. ground lamb (or beef)
1 large onion, finely chopped
1 small jalapeno, seeded and finely minced
1 T. EACH minced garlic AND grated fresh ginger
1/2 c. EACH chopped green onion AND chopped fresh cilantro
1 T. lime (or lemon) juice
1 t. EACH garam masala, coriander, cumin AND salt
your favorite chutney and/or mint sauce for serving
Heat up a bit of oil in a large skillet and cook the lamb and onion, breaking up the clumps as you stir, until the meat is no longer pink. As it’s cooking, add in the jalapeno, garlic and ginger and then once all has come together and no pink is visible, stir in the green onion, cilantro, lime juice and the spices. Set the mix aside to cool slightly (or completely, and then cover it up and put it in the fridge or freezer until you need it).
Roll out your pastry as you would and fit it into the pie plate (deep dish, as usual for me) with a bit extra hanging over the edges. Fill the prepared crust with the cooled meat mixture then cover with the second sheet of pastry, dampen, trim and flute the edges and cut a couple of air vents into the top. If you wish, you can brush the crust with beaten egg.
Bake at 450 for 10 minutes, and then reduce the heat to 350 – this is where I covered the edges with an ‘edge protector’ – and then bake until golden, about 40 minutes. We enjoyed ours with a big salad, chutney and mint sauce.