MAKES ONE 9-INCH PIE
Everyone loves samosas, and everyone loves pot pie. We decided to marry the two together, and the combination is divine. It is crunchy, filling, and delivers a classic samosa flavor that will explode in your mouth. Our son loves samosas, and he thinks this pie is the bomb!
For the crust
2 cups white whole-wheat pastry flour
1 tsp. ajwain seeds
1 tsp. Himalayan pink salt
1 Tbsp. coconut sugar
½ cup coconut oil
½ cup ice-cold water
1 Preheat the oven to 375 degrees F.
2 Place all the crust ingredients into a food processor and blend until a dough forms. Divide the dough into thirds.
3 Sprinkle flour on a clean, dry surface and roll ⅔ out of the dough into a circle shape about 3 inches larger than a 9-inch pie dish.
4 Carefully transfer the dough circle to a 9-inch pie dish, allowing the edge of the dough to rest over the pie dish rim. Use a fork to punch holes around the inside bottom of the piecrust so that the steam is released when the pie is baking.
5 With the reserved dough, roll out a circle the width of the pie dish. This will be the covering for the pie once it is filled.
2 Tbsp. coconut oil
1 tsp. garam masala
1 tsp. mustard seeds
½ tsp. coriander
¼ tsp. ginger powder
¼ tsp. turmeric
1 tsp. ajwain seeds
½ tsp. cumin seeds
1½ tsp. Himalayan pink salt
¼ cup minced red onion
1 tsp. minced garlic
5 cups peeled and cubed potatoes, boiled
½ cup chopped carrots
1 cup peas
1 Heat the coconut oil in a large pan and add in all the spices and salt, followed by the onions and garlic. Stir together and sauté for 2–3 minutes. Then add the potatoes, carrots, and peas and cook for an additional 2–3 minutes.
2 Spoon the filling into the piecrust and cover with the second circle of dough. Fold the edge of the bottom dough circle over the edge of the top circle and form a ridge with your fingers. Poke holes in the top circle with a fork.
3 Bake the Samosa Pot Pie in the oven for 30–40 minutes, or until the top is golden brown.
4 Serve with Cashew Cream Everything Sauce and Avocado Mint Chutney.
