Chicken Samosa Pie

Name: Chicken Samosa Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 680 g potatoes; 1 carrot; 2 tbsp vegetable oil; 450 g boneless skinless chicken thighs; 1 tsp fennel seed; 1 tsp cumin seed; 0.5 tsp ground turmeric; 0.5 tsp ground coriander; 0.5 tsp ground fenugreek; 0.25 tsp cayenne pepper; 1 onion; 2 garlic cloves; 1 tbsp grated gingerroot; 0.5 tsp salt; 1 cup frozen peas; 2 tbsp chopped fresh coriander; 2 tbsp lemon juice; 2.5 cup all-purpose flour; 1.5 tsp cumin seeds; 0.5 tsp salt; 0.667 cup cold butter; 0.667 cup milk; 1 egg

Chicken, potatoes and carrot baked in the oven and spiced with fennel seed and cumin for a South Asian pie.

1 hr 30 min · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

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.
10 min
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.
5 min
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.
1 min
5
Add onion, garlic, ginger and salt; cook until softened, about 3 minutes. Add to chicken mixture.
3 min
6
Stir in peas, coriander and lemon juice; let cool. 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.
7
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.
8
Bake in bottom third of 400°F (200°C) oven until golden and steaming, 50 to 60 minutes.
60 min