We followed this recipe from The Vegetarian Times, with significant modifications: http://christinehennessey.blogspot.com/2009/12/indian-samosa-casserole.html?m=1. First, we added ½ tsp each turmeric and paprika, ½ chopped jalapeño pepper, 1 Tbsp chopped fresh cilantro, and 8 curry leaves to the filling. We also used chicken broth instead of vegetable broth and sugar instead of agave nectar. We tasted the filling before assembling the casserole and added more salt (about 1 tsp). For the topping, we used a single sheet of puff pastry instead of pie crust. In doing so, we followed the puff pastry baking instructions for Foodess’s Samosa Pie, available here: http://foodess.com/recipes/samosa-pie/ We baked the casserole at 400 degrees until the crust was nicely browned (25-30 mins). (Jan. 2016)
Cooking Adventures 