Chicken Samosa Pie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 680 g potatoes, peeled and diced (about 2 large)
• 1 carrot, diced
• 2 tablespoons vegetable oil
• 450 g boneless skinless chicken thighs, diced
• 1 teaspoon fennel seed
• 1 teaspoon cumin seed
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek
• 1/4 teaspoon cayenne pepper
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated gingerroot
• 1/2 teaspoon salt
• 1 cup frozen peas
• 2 tablespoons chopped fresh coriander
• 2 tablespoons lemon juice
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons cumin seeds
• 1/2 teaspoon salt
• 2/3 cup cold butter, cubed
• 2/3 cup milk
• 1 egg, beaten

Recipe

• 1 dough: in food processor or in bowl and using pastry blender, combine flour, cumin seeds and salt; pulse in butter until in fine crumbs. pulse in milk until dough begins to clump together. press into disc and divide in half; wrap and refrigerate for 30 minutes. (make-ahead: refrigerate for up to 24 hours.).
• 2 in large saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 10 minutes. drain and place in large bowl.
• 3 meanwhile, in large nonstick skillet, heat half of the oil over medium-high heat; cook chicken, in batches, until juices run clear when chicken is pierced, about 5 minutes. add to vegetables.
• 4 add remaining oil to pan; cook fennel, cumin and mustard seeds, turmeric, coriander seeds, fenugreek seeds and cayenne pepper just until cumin seeds begin to pop, 30 to 60 seconds.
• 5 add onion, garlic, ginger and salt; cook until softened, about 3 minutes. add to chicken mixture.
• 6 stir in peas, coriander and lemon juice; let cool.
• 7 on lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, trimming to rim. spread filling in shell.
• 8 roll out remaining pastry. brush some of the egg over pastry rim. fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. fold overhang under pastry on rim; flute to seal. lightly brush some of the remaining egg over pastry. cut steam vents in top.
• 9 bake in bottom third of 400°f (200°c) oven until golden and steaming, 50 to 60 minutes.