Samosa Pie
The dirty little secret of writing a food blog is that for every recipe posted there are at least a dozen recipe experiments. There are flat-out failures, almost there’s, tweaks, retweaks, and hopefully–ultimately–homeruns which is the obvious intention. No blogger, myself included, wants to share recipes that are “just okay.” And as I’ve said in many conversations about Sly Rooster, I stand behind every recipe on the site.
With that said, this was a week of failures. I’ve been experimenting with my Instant Pot hoping to find (and share) at least one reason for purchasing this bulky kitchen appliance (hold off for now, but please send suggestions if you have them!). I tried a new recipe for Thai Chicken Curry and then adjusted it, changed it, and ended up being the only family member willing to eat it. I played around with beets…enough said. And of course, I looked through my archive of drafts but just didn’t find a recipe that seemed right for now. Bottom line, this was a week where nothing has seemed worthy.
So I decided to peruse the Sly Rooster Recipe Index and choose a recipe to repost. I was looking for an unsung hero, a dish that gets me as excited now as when I first shared it. After a bit of internal deliberation, I decided upon Samosa Pie. This is one of my original recipes, of which I am very proud. In my humble opinion, it is an improvement upon the classic Indian samosa. I changed some of the typical ingredients but more relevant was the ratio adjustment of filling to pastry. More filling, people.
Now, I wish I had a new photo to post but if I did that would mean that I had more time to cook this week and therefore might have actually perfected a fresh recipe. So please ignore the old, unattractive close-up and just make the darn recipe. Be sure to serve it with some Major Grey’s Mango Chutney and know that you’ve hit a homer. Enjoy!
NOTE: Link to the recipe, which is in the original post, is here Samosa Pie.