Indian Paneer and Pea Samosa Hand Pies
Flaky pastry parcels stuffed with spiced paneer, peas and toasted cumin make a portable snack-sized take on the classic samosa.
Using ready-made shortcrust or puff pastry means you can have a tray of these on the table with very little fuss. The filling comes together quickly in a pan, and the pies bake until deeply golden and crisp. Serve them warm with a bowl of tangy tamarind or mint chutney for dipping.
They are just as good at room temperature, which makes them a dependable choice for lunchboxes, picnics or a relaxed weekend snack.
Ingredients
- 2 tablespoons ghee or unsalted butter
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 garlic cloves, finely grated
- 1 tablespoon finely grated ginger
- 1 green chilli, finely chopped (optional)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 200 g paneer, crumbled
- 150 g frozen peas, thawed
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 2 tablespoons chopped fresh coriander
- 500 g ready-made shortcrust or puff pastry, chilled
- 1 egg, beaten, or 2 tablespoons milk for glazing
- 1 tablespoon sesame seeds (optional)
Instructions
- Heat the ghee in a wide frying pan over medium heat. Add the cumin seeds and cook for 30–40 seconds, until they sizzle and smell toasted.
- Add the onion and cook for 5–6 minutes, until soft and lightly golden. Stir in the garlic, ginger and green chilli, if using, and cook for 1 minute more.
- Add the ground coriander, turmeric, garam masala and cayenne. Stir for 30 seconds to toast the spices, then add the crumbled paneer, peas, lemon juice and salt. Cook for 3–4 minutes, until the peas are tender and the mixture is fairly dry.
- Take the pan off the heat, stir through the fresh coriander, then tip the filling onto a plate and spread it out to cool completely. If the filling is wet, press it gently with kitchen paper to remove excess moisture.
- Line a large baking tray with baking parchment. Roll out the pastry on a lightly floured surface to about 3 mm thick. Cut out 12 squares, each about 10 cm across, re-rolling the trimmings as needed.
- Place a heaped tablespoon of the cooled filling in the centre of each square. Brush the edges with a little beaten egg or milk, then fold the pastry over the filling to make a rectangle or triangle. Press the edges firmly to seal and crimp with a fork.
- Arrange the pies on the prepared tray, spacing them slightly apart. Brush the tops with more egg or milk and sprinkle with sesame seeds, if using. Chill in the fridge for 15 minutes while you heat the oven to 200°C (180°C fan) / 400°F.
- Bake for 20–25 minutes, until the pastry is puffed and deep golden brown. Let them cool on the tray for 5 minutes before serving warm with chutney.
Cook’s tips
- Cool the filling completely before wrapping; a warm filling will soften the pastry and make the pies harder to seal.
- Press out as much air as possible when sealing the edges to prevent the parcels from ballooning in the oven.
- For a neater finish, trim the pastry squares with a sharp knife or pizza cutter so the edges seal evenly.
Substitutions
- Use firm tofu in place of paneer for a vegan version, and glaze with plant-based milk instead of egg.
- Swap the peas for finely diced cooked potato or sweetcorn.
- Ready-made filo pastry can be used; layer 3 sheets with a little melted butter between each and cut into strips.
Storage & reheating
Store baked hand pies in an airtight container in the fridge for up to 3 days; reheat on a baking tray at 180°C (160°C fan) / 350°F for 8–10 minutes to crisp the pastry.
Frequently asked questions
Can I make these samosa hand pies ahead of time?
Yes. Assemble the pies up to 24 hours in advance, cover and refrigerate them on the baking tray. Brush with glaze just before baking. You can also freeze the unbaked pies for up to 1 month; bake from frozen, adding 5–8 minutes to the cooking time.
What can I use instead of paneer?
Firm tofu works well as a vegetarian substitute; press it to remove excess water before crumbling. For a non-vegetarian option, finely diced cooked chicken could be used, though the recipe is designed around paneer.
How do I stop the hand pies from leaking in the oven?
Make sure the filling is cool and not too moist, avoid overfilling, and press the edges firmly together before crimping. A little beaten egg or milk on the edges helps them seal.
What should I serve with these hand pies?
They are excellent with mint chutney, tamarind chutney or a simple yogurt dip. A fresh cucumber salad or a bowl of dal makes them a more substantial meal.
