Description
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!
Ingredients
- All-purpose Flour
- Whole Wheat Pastry Flour
- Salt
- Vegetable Oil
- Mustard Seeds
- Curry Powder
- Ground Ginger
- Ground Cumin
- Red Pepper Flakes
- Potatoes
- Onion
- Carrot
- Garlic Cloves
- Frozen Peas
- Low Sodium Vegetable Broth
- Agave Nectar
- Soymilk
Instructions
- Preheat oven to 375f
- 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 saut 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 375f 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