Samosa Pie

(from Vegetarian Times)

Oh how I miss those greasy, to die for samosas from little India in Vancouver ... sigh ... they were a treat on cold, wet, winter days - when we were younger and could work off the calories with a late evening dance off! But here's a lighter alternative - it completely exceeded my expectations, really flavourful and spicy - I did tweak the spices from the original recipe, as I wanted more heat, and less sweetness, and I realized I completely missed the curry powder component :O - but feel free to peruse the original recipe if you prefer. The crust was just that, a crust, not at all a pastry - and that's fine - I'm more apt to make something light and tasty, in lieu of fattening and just okay! Oh, and I didn't think the mixture would fit in a 9" pie pan (too much filling), so made it in a biggie casserole dish - good times. Will absolutely make this again and soon ...

Crust:
½ cup all purpose flour
½ cup whole wheat flour
¼ tsp salt
2 tbsp vegetable oil

Filling:
1 ½ tsp curry powder (oops, forgot!)
¾ tsp ground cumin
2 tsp fresh ginger (or more? I never measure this ingredient)
¼ tsp allspice
½ tsp red pepper flakes
½ tsp ground coriander
¼ tsp cinnamon
5 medium potatoes, peeled & quartered
1 ½ tsp vegetable oil
1 medium onion, diced
1 medium carrot, diced
4 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth (plus a splash)
1 tsp agave nectar
1 tbsp soymilk

Crust: Preheat over to 375F. Whisk together flours and salt in a bowl (or in my case, the food processor). Stir in oil until clumps form. Add 6 to 10 Tbsp cold water, 1 Tbsp at a time, until dough holds together. Shape into a ball, cover with a damp washcloth, and set aside.

Filling: Stir together spices in a bowl; set aside. Cook potatoes in boiling salted water for 15 mins or until tender. Drain, return to pot, and mash, leaving small chunks.

Heat oil in skillet over med heat. Add onion, carrot, and garlic. Saute 5 mins, or until carrot is tender. Move onion mixture to the side of the pan and add spice mixture in the center. Toast for 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season w/ s & p and spread the filling into a 9” pie pan (or biggie casserole dish). Set aside.

Roll out the crust dough to an 11” circle on floured work space. Cover filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough and crimp the edges with fingers. Cut an X in the center to vent steam; brush with soymilk just before baking. Place pie on a baking sheet and bake for 40-50 minutes, or until the crust is golden. Let stand 5 minutes before serving.

Devour.