From Vegetarian Times
1/2 cup white flour
1/2 cup whole wheat pastry flour
1/2 teaspoon sea salt
2 tablespoons coconut oil
1 tablespoon black or yellow mustard seeds
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
5 medium potatoes, sweet or white, peeled and quartered (1 1/4 lb)
1 1/2 teaspoons extra virgin olive oil
1 medium onion, diced
2 medium carrots, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup vegetable broth
2 tablespoons milk
- Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.
- Make crust: Whisk together flours and salt in a bowl. Stir in oil until clumps form. Add 6 -10 tablespoons cold water, 1 tablespoon at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside. Preheat oven to 375.
- Stir together mustard seeds, curry, ginger, cumin and cayenne in bowl; set aside. Heat oil in skillet over medium heat. Add onion, carrot and garlic, sauté 5 minutes, or until carrot starts to soften. Move onion mixture to side of pan, and add mustard seed mixture to middle. Toast, stirring, for 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture. Spread into greased 9″ pie pan and set aside.
- Roll out dough to 11″ circle on floured work surface. Cover filling with dough, pressing down to make sure no air pockets remain. Fold under excess dough and crimp edges. Cut an X in the middle to vent steam; brush with milk just before baking. Place pie pan on baking sheet and bake 40-50 minutes for fresh made, 75-90 minutes for frozen. Let stand 5 minutes before serving.