So here we are again. Locked down in the UK for the third time and the likelihood that we’ll be twiddling our fingers and toes until at least the middle of March then there is clearly plenty of time to experiment a little and bake your own pies.
That, is exactly what I decided to do last week and after much deliberation I decided to make a pie that I saw in one of Nadiya Hussain’s cooking programs last year. The reason I picked this pie was:
It looked delicious. It seemed like a pretty straight forward recipe to follow. Most of the ingredients I already had in my kitchen cupboards. I love a spicy Samosa. Simple really!
I’m not going to list the recipe and method here, you can find that by clicking on the link below, but what I will do is pass on my thoughts and a very biased review…. well it was me that made the pie so it had to be good, right?
I did pretty much follow the recipe as published, but I made the following changes. Instead of chilli flakes I used one fresh red home grown chilli, finely chopped. They were Romital F1 variety, quite hot at approximately 100,000-150,000SHU (Scoville Heat Units), about ten times hotter than your standard Jalapeño. I like my spicy food really spicy, but not all the family do so it was just the one chilli. Also, rather than garlic granules, I used two average sized cloves of fresh garlic chopped and crushed into a rough paste. I added a few more peas too as there just didn’t seem to be enough in the mixture filling, but again that’s just a personal thing. Apart from that I followed the method and recipe.
The pie was delicious. We ate most of the pie hot, just out of the oven, but it was just as sensational cold from the ridge the next day.
Writing this up and looking at the photos I took, my taste buds are starting to tingling and memories of the aromatic samosa filling have me yearning for more.
So, if your looking for something to do for a couple of hours in the afternoon and fancy baking a family sized pie with a difference, I really do recommend you have a go yourself and make it as spicy hot or as mild as you like.
Oh, and finally thank you Nadiya, your pie is an absolute beauty.
Click here for the link to Nadyia’s recipe.
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