I just got this in an email from Veg Times, and I'm posting here for safekeeping. Sounds like a bit of work but also sounds delish!
Provided by smellyvegetarian
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F
- Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.
- To make Filling:.
- Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.
- Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
- Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired.
- Spread Filling in 9-inch pie pan. Set aside.
- Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.
- Frozen cooking instructions: Preheat oven to 375°F Place casserole on baking sheet, and bake 75 to 90 minutes, or until Filling bubbles and Crust is golden. Let stand 5 minutes before serving.
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Samim Munsi
[email protected]This is the worst casserole I've ever had. I would not recommend it to anyone.
Sarah Jane Tommis
[email protected]This casserole was a lot of work to make, and I don't think it was worth it. I wouldn't make it again.
Farxiyo yuusuf maxamed
[email protected]I followed the recipe exactly, but my casserole didn't turn out as well as I hoped. I think I might have overcooked it.
Hcydtdgx Ufhxgxg
[email protected]The crust on this casserole was too hard for my taste.
Tondalaya Rochell
[email protected]I found this casserole to be a bit bland. I think it could use more seasoning.
Tea S
[email protected]This dish is a bit too spicy for my taste, but I'm sure it would be great for people who like spicy food.
John Pringle
[email protected]I added some chopped cilantro to the casserole, and it really brightened up the flavor.
Md Emon Md Emon
[email protected]This casserole is a great way to use up leftover mashed potatoes.
SAif Afnan NAdim
[email protected]I'm a vegetarian, and I really appreciate that this casserole is meat-free.
Thomas Patterson
[email protected]This dish is so easy to make, and it's a great way to get your kids to eat their vegetables.
hem bahadur (hayu)
[email protected]I made this casserole for a potluck, and it was a huge success. Everyone loved it!
Kiddawalime Isaac
[email protected]This was a great way to use up leftover samosas. I just chopped them up and added them to the casserole.
Najib Wazir
[email protected]I'm not a big fan of Indian food, but I really enjoyed this casserole. The flavors were mild and well-balanced.
Altaf hussan
[email protected]This dish was delicious! I especially loved the crispy crust.
Newz Mufath
[email protected]I've made this casserole twice now, and it's become a favorite. The combination of spices and vegetables is perfect, and the flaky crust is the perfect finishing touch.
l.nkt.n
[email protected]This samosa casserole was a hit with my family! The flavors were incredible, and the dish was so easy to make. I will definitely be making this again.