Samosa Pie

A richly flavoured combination of vegetables, legumes and tofu gets covered in a turmeric-enriched crust in this hearty vegetarian meal. Any leftovers make a great lunch or savoury breakfast for the following day.

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Prep time
30 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

601kcal
Calories
25g
Protein
27g
Total Fat
71g
Carbs
17g
Fibre
10g
Sugars
339mg
Calcium
26%
 
7mg
Iron
41%
 
173mg
Magnesium
41%
 
437mg
Phosporus
35%
 
1232mg
Potassium
26%
 
454mg
Sodium
20%
 
3mg
Zinc
30%
 
1mg
Copper
84%
 
1mg
Vitamin B1
72%
 
0mg
Vitamin B2
30%
 
5mg
Vitamin B3
32%
 
1mg
Vitamin B6
48%
 
172mcg
Vitamin B9
43%
 
1008mcg
Vitamin A
112%
 
0mcg
Vitamin B12
1%
 
45mg
Vitamin C
50%
 
0mcg
Vitamin D
0%
 
4mg
Vitamin E
23%
 
53mcg
Vitamin K
44%
 
Calories: 601kcal; Protein: 25g; Total Fat: 27g; Carbs: 71g; Fibre: 17g; Sugars: 10g; Calcium: 339mg (26%); Iron: 7mg (41%); Magnesium: 173mg (41%); Phosporus: 437mg (35%); Potassium: 1232mg (26%); Sodium: 454mg (20%); Zinc: 3mg (30%); Copper: 1mg (84%); Vitamin B1: 1mg (72%); Vitamin B2: 0mg (30%); Vitamin B3: 5mg (32%); Vitamin B6: 1mg (48%); Vitamin B9: 172mcg (43%); Vitamin A: 1008mcg (112%); Vitamin B12: 0mcg (1%); Vitamin C: 45mg (50%); Vitamin D: 0mcg (0%); Vitamin E: 4mg (23%); Vitamin K: 53mcg (44%)
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Notes

Freezing Instructions: Freeze before baking. Assemble the pie and allow to cool completely. Cover and freeze for up to 3 months. Allow to defrost overnight in the refrigerator and let sit out on the counter for 30 minutes to lose fridge chill before baking as usual.
If replacing the flour with a gluten-free alternative, you may need to add more liquid.

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