Ingredients
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2 1/2 cups all-purpose flour
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1 cup unsalted butter, cut into small pieces
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1/2 teaspoon salt
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1 large egg
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1 tablespoon water
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10 cups cooked cubed potatoes, 1/2 inch
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4 tablespoons olive oil or 4 tablespoons vegetable oil
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2 cups onions, chopped
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2 tablespoons fresh ginger, chopped
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4 garlic cloves, minced
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1 1/2 tablespoons ground cumin
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1 tablespoon ground coriander
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1 1/2 tablespoons Madras curry powder
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2 teaspoons turmeric
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salt and pepper, to taste
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1 tablespoon crushed red pepper flakes or 1 tablespoon sambal oelek
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1/2 cup ice water
Instructions
- Preheat oven to 375 degrees.
- EGG WASH: Whisk egg and water together in a small bowl.
- CRUST.
- In a food processor, process the flour, butter, and salt until the dough forms a soft ball. Wrap in plastic wrap and refrigerate for 1 to 2 hours. This dough will be moist and softer than most pastry.
- FILLING.
- In a large saute pan, heat the oil and add onions, ginger, and garlic. Saute until onions are golden.
- Add the potatoes, and saute for a few minutes more.
- Add the spices and stir until mixed in well with the potato mixture.
- Add the cilantro, lemon juice, and peas, stirring well. Remove from heat.
- ASSEMBLY.
- Leave about a third of the dough for the top crust. Roll out remaining dough to about 1/8 inch thick.
- Line the springform pan with the dough, letting in hang over the top about 1/2 an inch.
- Brush with the egg wash.
- Pour in the filling and press down well.
- Roll out the reserved dough, place over the pan, trim pastry and crimp edges sealing well. Brush with remaining egg wash.
- Bake in oven for about 1 hour, until golden and heated through. Best made a day ahead and reheated at 350 for 40-45 minutes.
- Serve with Raita.