CHICKEN SAMOSA PIE

CHICKEN SAMOSA PIE image

Number Of Ingredients 24

1-1/2 lb lb(680 gr) potatoes, peeled and diced (about 2 large)
1 carrot, diced
2 tbsp (25 mL) vegetable oil
1lb (454 gr) boneless skinless chicken thigh, diced
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) cumin seeds
1/2 tsp (2 mL) ground turmeric
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) ground fenugreek seeds
1/4 tsp (1 mL) cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
1/2tsp (2 mL) salt
1 cup (250 mL) frozen peas
2 tbsp(25 mL) chopped fresh coriander
2 tbsp (25 mL) lemon juice
Dough:
2-1/2 cups (625 mL) all-purpose flour
1-1/2tsp tsp (7 mL) cumin seeds
1/2 tsp (2 mL) salt
2/3 cup (150 mL) cold butter, cubed
2/3 cup (150 mL) milk
1 egg, beaten

Steps:

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.) Filling: In large saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 10 minutes. Drain and place in large bowl. 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. 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. Add onion, garlic, ginger and sa