Vegetarian Samosa-Style Potpies

 3-1/2 T. vegetable oil

1 medium red onion, diced

2 t. garam masala

1/2 t. curry powder

1 t. kosher salt

1/8—1/4 t. cayenne pepper

2 large garlic cloves, minced

1 half-inch piece of ginger, peeled and minced

1 large Russet potato, cut into 1/2-inch cubes

1 medium carrot, peeled and diced

1-1/4 c. vegetable stock

Butter, for greasing ramekins (use 6 8-oz. or 4 12-oz. oven-safe ramekins)

1 sheet frozen puff pastry, thawed

3/4 c. frozen peas

1-1/2 T. lemon juice

Milk, for brushing crust

Preheat oven to 425°. 

Set a large skillet over medium heat and add the oil, onion, garam masala, curry powder, salt, and cayenne pepper. Sauté until just translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute, then add the potato, carrot, and vegetable stock. Cover and simmer over medium-low heat for 10 minutes.

Meanwhile, grease some oven-safe ramekins with butter and place them onto a rimmed baking sheet. While the filling is simmering, roll the thawed puff pastry out on a floured counter until it’s large enough to cut out pastry “lids” for each of the ramekins. The lids should be the same diameter as the ramekins.

After 10 minutes of simmering, add the peas and lemon juice to the potato mixture. Simmer on medium-low heat, stirring, until most of the liquid is evaporated, 2 to 4 minutes. Remove from heat, then divide the filling among the prepared ramekins. Top each with a circle of puff pastry and brush with milk. Transfer the baking sheet with ramekins to the oven and bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm.

Makes 4 or 6 potpies, depending on ramekin size.

Adapted from Yankee magazine, Jan./Feb. 2021, p. 46.