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Crispy Samosa Hand Pies Recipe Easy Homemade with Fresh Mint Chutney

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These crispy samosa hand pies offer a golden, flaky crust filled with a perfectly spiced potato and pea filling, served with a fresh mint chutney that adds a bright, tangy contrast. Easy to make and customizable, they are perfect for snacks, parties, or casual dinners.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g), sifted
  • 6 tablespoons cold unsalted butter (85 g), cubed
  • 5–6 tablespoons ice-cold water
  • 1/2 teaspoon salt
  • 2 medium potatoes (about 1 cup mashed, 300 g), peeled and boiled
  • 1/2 cup green peas (75 g), fresh or frozen
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 1 small green chili, finely chopped (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon lemon juice
  • Salt and black pepper to taste
  • 2 tablespoons vegetable oil (for sautéing)
  • 1 cup fresh mint leaves, tightly packed
  • 1/2 cup fresh cilantro
  • 1 small green chili (optional, for heat)
  • 2 tablespoons lemon juice
  • 1/4 cup plain yogurt (optional for creaminess)
  • Salt to taste
  • Water as needed for blending

Instructions

  1. Make the Dough: In a large bowl, combine sifted flour and salt. Add cold, cubed butter and rub into flour until mixture resembles coarse crumbs with pea-sized bits. Work quickly to keep butter cold.
  2. Add Water: Gradually sprinkle ice-cold water over mixture, stirring gently until dough starts to come together. Form into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Prepare the Filling: Heat vegetable oil in a skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic, grated ginger, and green chili; cook 1-2 minutes until fragrant.
  4. Spice it Up: Add ground cumin, coriander, garam masala, and turmeric powder. Toast spices gently for 30 seconds to release aroma.
  5. Add Veggies: Stir in boiled mashed potatoes and green peas. Season with salt and black pepper. Cook 5 minutes to meld flavors. Remove from heat, stir in chopped cilantro and lemon juice. Let cool completely.
  6. Roll Out the Dough: On a lightly floured surface, roll dough to about 1/8-inch thickness. Cut out 4-5 inch circles using a cutter or bowl. Re-roll scraps as needed.
  7. Assemble the Hand Pies: Place about 2 tablespoons filling in center of each dough circle. Moisten edges with water, fold over to form half-moon, and press edges firmly to seal. Crimp edges with a fork.
  8. Cook the Hand Pies: Choose method – Pan-fry: Heat 2 tablespoons oil in non-stick skillet over medium heat. Cook pies 3-4 minutes per side until golden and crispy. Drain on paper towels. Or Bake: Preheat oven to 400°F (200°C). Place pies on parchment-lined baking sheet, brush with oil or egg wash, bake 20-25 minutes until golden and crisp.
  9. Make the Mint Chutney: Combine mint leaves, cilantro, green chili (optional), lemon juice, yogurt (optional), and salt in blender. Add water tablespoon by tablespoon until smooth. Adjust seasoning.
  10. Serve: Enjoy warm samosa hand pies with fresh mint chutney for dipping.

Notes

Keep butter cold when making dough for flaky crust. Chill dough before rolling. Seal edges well with water to prevent leaks. Pan-frying yields classic crispiness; baking is a hands-off alternative. Flipping halfway when baking helps even browning. Chutney is best fresh but can be refrigerated 1-2 days. Leftover pies reheat well in skillet or oven; avoid microwaving to keep crisp.

Nutrition

Keywords: samosa, hand pies, crispy, mint chutney, Indian snack, vegetarian, easy recipe, homemade, party food

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