Indian Samosa Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees F.
  • To make the crust, whisk together the flours and salt in a bowl.
  • Stir in the oil until clumps form.
  • Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together.
  • Shape into a ball, cover with a damp towel and set aside.
  • To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside.
  • Cook the potatoes in boiling salted water 15 minutes or until tender.
  • Drain, return to the pot, and mash, leaving small chunks.
  • Heat the oil in a skillet over medium heat.
  • Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender.
  • Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre.
  • Toast for 30 seconds.
  • Stir in the peas and broth.
  • Fold the onion mixture into the potatoes and stir in the sugar.
  • Season with salt and pepper, if desired.
  • Spread the filling in a 9" pie dish and set aside.
  • Roll out the crust to an 11" circle on a floured work surface.
  • Cover the filling with the crust, pressing down to make sure no air pockets remain.
  • Trim away the excess dough and crimp the edges.
  • Cut an X in the centre to vent the steam and brush with milk before baking.
  • Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden.
  • Let stand for 5 minutes before serving.
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