Indian Samosa Casserole

Crust
1/2 cup all purpose flour
1/2 cup whole-wheat pastry flour
1/4 tsp salt
2 Tbs vegetable oil

Filling
1 Tbs black or yellow mustard seeds
1 tsp curry powder
1 tsp ground ginger
1/2 tsp ground cumin
1/8 tsp red pepper flakes, optional
5 medium potatoes, peeled and quartered (1 1/4 lb)
1 1/2 tsp vegetable oil
1 medium onion, diced (1 cup)
1 medium carrot, diced (1/2 cup)
3 cloves garlic, minced (1 Tbs)
1 cup frozen peas
1 cup vegetable broth
2 tsp agave nectar or sugar
2 Tbs soymilk

1) To make crust:  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.
2) To make filling:  Stir together mustard seeds, curry, ginger, cumin and red pepper flakes, if using, in bowl; set aside.
3) Cook potatoes in boiling salted water 15 minutes, or until tender.  Drain, return to pot, and mash, leaving small chunks.
4) Heat oil in skillet over medium heat.  Add onion, carrot and garlic, and saute 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.
5) 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.

Review:  Mike loves ordering samosas when we go to the Indian restaurant.  When I found this recipe, I knew I had to make it for him.  This wasn't as complicated as it initially seemed.  When done, the crust lifted right off the filling, so I cut the crust, took off a slice, then scooped out filling to go with the crust piece.  That seemed to work, though the presentation was ugly.  After it had been sitting quite a while longer, it was able to be sliced and served like a pie.  We liked the flavor, though Mike believed the spices should be doubled to taste more like a samosa.  I thought the spices were fine.  We omitted the red pepper flakes, as it didn't sound like something that belonged in the recipe, especially at such a small amount!