29 December 2009

Indian Samosa Casserole

Indian Samosa Casserole
adapted from Vegetarian Times

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 tsp salt
2 Tbsp vegetable oil
10 Tbsp ice cold water

1 Tbsp ground mustard
1 tsp curry powder
1 tsp ground ginger
1/2 tsp ground cumin
1/8 tsp red pepper flakes
5 medium potatoes, peeled and quartered
1 1/2 tsp vegetable oil
1 medium carrot, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth
2 tsp agave nectar or sugar
2 Tbsp milk

1. To make crust: Preheat over to 375F. Whisk together flours and salt in a bowl. 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.

2. To make filling: Stir together mustard, curry, ginger, cumin and red pepper flakes in a bowl; set aside.

3. Cook potatoes in boiling salted water for 15 minutes or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add carrot, and garlic. Saute 5 minutes, or until carrot is tender. Move carrot mixture to the side of the pan and add spice mixture in the center. Stir in peas and broth. Fold carrot mixture into potato mixture; stir in agave nectar. Season with salt and pepper and spread the filling into a 9-inch pie pan. Set aside.

5. Roll out the crust dough to an 11-inch 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 milk 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.