A friend, Danielle, brought this to a party on Saturday night - it is really wonderful and I can't wait to try it myself. Thought I'd share.

Samosa Pot Pie (or if you want to be fancy... Samosa en croute)

Filling:

2 small sweet onions, chopped fine

6 Yukon Gold potatoes, boiled in their skins until tender. Cool, peel skins, then chop them into 1/2-inch dice

3 Tbsp. canola oil (or ghee, if you have it)

2 cups frozen baby peas

1 tsp. ginger powder

1/4 cup chopped fresh cilantro

1 1/2 tsp. salt

2 tsp. ground coriander

1 Tbsp. ground cumin

1 Tbsp. garam masala

1/4 - 1/2 tsp cayenne pepper (I used 1/2 tsp red pepper flakes) OR 1/2 cup chopped fresh chilies (of the mildly-hot scale)

juice of 1 lime

1/4 cup water

Pastry:

Either one prepared 9-inch pie crust OR

1 1/2 cups all-purpose flour

4 Tbsp. canola oil, divided

1/2 tsp salt

4 Tbsp water

1 egg yolk mixed with 1 Tbsp milk for brushing pastry (optional)

For the filling:

Heat the oil in a heavy-bottomed saute pan over medium-high heat. When the oil is hot, but not smoking, add the onion and saute until the onion is translucent and browning at the edges. Add the peas, ginger, cilantro, and water. Cover, lower heat, and simmer until peas are cooked. Add the potatoes, salt, oriander, garam masala, cumin, cayenne/chilies, and lime juice. Stir to incorporate spices evenly. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check the balance of salt and lime juice; add more of each to taste. Let cool.

For pastry: Mix the flour and salt together in a bowl. Add 3 Tbsp of the oil, and rub it together with the flour between your fingers until the mixture resembles coarse breadcrumbs. Add the water, and mix with your hands until you can form a very stiff ball. It doesn't hold together well at first, so do not add additional water to it; just keep at it. Empty the ball onto a clean work surface and knead for about 10 minutes until it is nearly smooth (keeping in mind that this is a very stiff dough at first.) Form a ball, and place it in a zip-top plastic bag with the remaining Tbsp of oil, being sure to coat the entire dough ball. Let sit for 30 minutes or longer. The dough will soften as it rests. Knead the dough again, and roll it out into a 9-inch circle (if you wanted to make individual samosas, you'd divide the dough into 8 equal balls, and roll them out into 4-inch circles. Stuff each with 1/4 cup filling, brush egg wash on edges. Fold dough over and pinch to seal edges. Put on a parchment-lined baking sheet and bake for 25 minutes at 400*F (or deep fry them until dark golden brown.))

Assembly:

Preheat oven to 400*F. In a 9-inch pie plate sprayed with cooking spray, spread the potato mixture into an even layer. Top with pastry, cutting a vent hole in the middle; brush with egg wash if you feel like you're channeling Martha Stewart. Cook for 25-35 minutes or until pastry is dark golden brown. Let cool for 20 minutes before serving. Serve with tamarind sauce (we used Natural India brand.)