The savory vegetarian filling in this pie can be served on its own as a side dish. Just add the peas about five minutes before taking the pot out of the Sun Oven. Traditional pie crust can also be used in place of the filo dough.
Sun Oven Samosa Pie
2 tablespoons butter
2 russet potatoes (about 1-pound), peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 teaspoons garam masala
1/2 teaspoon turmeric
1 tablespoon freshly squeezed lemon juice
1 cup frozen peas, thawed
Additional melted butter or Olive oil
6 sheets filo dough, thawed
Set Sun Oven out to preheat.
Melt the butter in a medium pot. Add the potatoes, onion, garlic, garam masala, and turmeric.
Toss to coat the vegetables with the seasoning. Add 1/4 to 1/2 cup water and season with salt.
Cover and cook in the Sun Oven until the potatoes are soft and have absorbed most of the water, about 1 hour. Remove the pot from the Sun Oven and stir in the peas and the lemon juice. Adjust for salt and let cool.
Coat baking pan with cooking spray. Line the pan with one sheet of the filo dough, letting the excess hang over the sides. Brush with the melted butter or oil. Repeat with three more sheets of dough.
Spread the potato filling evenly in the pan. Cut the remaining two sheets of filo dough in half. Top the potato mixture with one of the halves and brush with butter or oil. Repeat with the remaining three sheets. Fold the excess dough over the four sheets.
Bake the pie in the Sun Oven until lightly browned, 1 to 1 1/2 hours.
Cool on a rack for 15 minutes before serving.