Flaky Mushroom Potato Pie | Curry Puff | Homemade Crispy Samosa Pastry

These flaky potato mushroom pie or crispy samosa pastries are delicious, melt in mouth easy to make pastry recipe prepare using a few basic ingredients from your kitchen. These can be served as evening snack or appetizer for your lunch or dinner.

The best part of this recipe is that you can make it without an oven.

I love pastries, especially those with a flaky, crispy texture, and if you are following my blog daily, you already know my love for puff pastries. Some of the best puff pastry recipes that are tried and tested by my readers include:

Puff pastry recipes collection

• KOUIGN AMANN - the world's fattiest pastry!
• BUTTERY FLAKY CROISSANTS
• STRAWBERRY TURNOVERS
• PALMIERS (LITTLE HEARTS)
• PUFF SAMOSA 
• VEG PUFF WITH PUFF PASTRY SHEETS 

I generally love to make pastries over the weekend because I feel it is time-consuming. It is not difficult, just that you need some patience and love for cooking. Also, the weather should be good - by which I mean - avoid hot days if you are working with buttery dough.

Last week I was successful in making flaky croissants at home. It was my dream project. This week I wanted to try my hands at making savory pastries. 

The making of this flaky dough is similar to Indian sweets like phenori (kaja or chiroti).  You can fill the pastries with any filling of your choice. We love the savory version, so we added potato mushroom mixture. You can go with chicken or egg for other savory options and apple pie, strawberry jam, or even coconut jaggery filling if you want to try the sweet version. The recipe is flexible, the filling options are endless, and the end result is a flaky and crispy pastry that will be loved by one and all.

How to make flaky and crispy pastry at home?

To make the flaky, crispy pastry at home, I have prepared two doughs that are not at all complicated. One with oil and another one with butter. You put the butter dough inside the oil-based dough, fold and roll twice to create those flaky and crispy layers. This process is somewhat similar to laminating dough using butter - but much, much simpler!

Ingredients for Flaky Mushroom Potato Pie or Homemade Crispy Samosa Pastry

For dough 1

1 ½ cups All-purpose flour
1 tablespoon Sugar
½ teaspoon Salt
⅓ cup Cooking oil of your choice
¼ cup + 2 tablespoon Water

For dough 2

½ cup All-purpose flour
¼ cup Butter, room temperature (I have used salted butter. If using unsalted butter, then add a pinch of salt while preparing the dough.)

For Mushroom Potato Pie filling

1 tablespoon Oil
1 tablespoon Garlic, finely chopped
1 Onion, finely chopped
Salt, to taste
8 Mushrooms, finely chopped
2 Potatoes, boiled and mashed
⅓ cup Green peas
1 teaspoon Curry powder or Garam masala powder

Oil for frying

How to make Flaky Mushroom Potato Pie or Homemade Crispy Samosa Pastry

Prepare Dough I

In a bowl, add flour, sugar, salt, and mix. Now add oil and mix so that it is incorporated well with the flour. Add water little by little and form a soft dough.
Cover and let it sit for 30 minutes.

Prepare Dough II

Add flour and butter in a bowl and mix so that butter is incorporated with flour. The butter-flour mixture should come together as a mass and retain its shape.

Keep this covered for 30 minutes.

Prepare Mushroom Potato Pie Filling

In a pan on medium heat, add oil. Once the oil is hot, add garlic cloves, onion, salt to taste and saute till the onions become translucent.

Now add mushrooms and sauté till it is cooked through. Add frozen green peas and saute for one more minute. Finally, add mashed potatoes, curry powder and toss to combine. Keep this aside.

How to make Flaky Pies or Flaky Pastry Samosas

Check video for better understanding. Divide dough I and dough II into six equal parts. Using your palm roll to form round balls.

Take one ball from dough 1 and one from dough 2. Cover the rest to avoid it from drying.

Using a rolling pin, flatten the ball from dough 1 and pinch the edges to make it thin. Place the ball from dough 2 at the center of the rolled-out dough and wrap like momo or dumpling. Gently press the dough ball between your palms.

Flatten this piece of dough into a rectangle or oval shape. Tightly roll from the short end to form a cylinder shape. Flatten it again and tightly roll to form a cylinder. This step helps create those flaky layers. For better understanding, check the making of flaky layers here.

Cut them into two pieces. Using a rolling pin, roll out one portion in to disk shape, about 1 millimeter thick. Add the filling, around 1 or 2 tbsp, at the center.

Fold over the dough, pinch the ends and seal it any way you prefer. I have tried to pleat it like a rope. You can also use a fork to press down and seal the edges. Your 1st pie is ready for frying. Repeat this for other portion and the remaining five dough balls to make 12 flaky pies or samosas.

Frying the Flaky Pies

Heat oil in a pan on medium flame. The trick here is to fry it on low flame until it is cooked through to get that crispy outer texture. When it starts to turn golden, flip and cook on the other side.

Repeat the process till you are done frying all the pies.

Tips:

• The amount of flour to water ratio will vary slightly every time depending on the brand of all-purpose flour used, local weather conditions, etc. So watch the video for a better understanding. 
• Since I prepare these pies for my kids, I don't make them spicy. You can add red chile powder or finely chopped green chiles to the potato-mushroom mixture if desired. 

Video recipe for FLAKY MUSHROOM POTATO PIE | CURRY PUFF or VEGETARIAN KARIPAP | HOMEMADE CRISPY SAMOSA PASTRY

Detailed recipe for FLAKY MUSHROOM POTATO PIE | CURRY PUFF | HOMEMADE CRISPY SAMOSA PASTRY

Recipe card

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