The filling for these mini potpies is inspired by potato samosas, those delicious spiced dumplings that come fried in little triangular packets. Here, you bake the filling in ramekins with a puff pastry topper to create a simple and warming everyday meal.
- 3½ tablespoons vegetable oil
- 1 medium red onion, diced
- 2 teaspoons garam masala
- 1/2 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 large cloves garlic, minced
- 1 (1/2-inch) piece ginger, peeled and minced
- 1 large russet potato, cut into 1/2-inch cubes
- 1 medium carrot, peeled and diced
- 1¼ cup vegetable stock
- butter, for greasing ramekins
- 1 sheet frozen puff pastry, thawed
- 3/4 cup frozen peas
- 1½ tablespoons lemon juice
- milk, for brushing crust
1. Preheat your oven to 425 F.
2. 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.
3. Meanwhile, grease some oven-safe ramekins with butter and place them onto a rimmed baking sheet. You can use six 8-ounce ramekins or four 12-ounce ramekins. While the filling is simmering, roll the thawed puff pastry out on a floured counter until it is large enough to cut out pastry "lids" for each of the ramekins. The lids should be the same diameter as the ramekins.
4. 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.