Spicy Potato Pie

[Guest guest]

Spicy Potato Pie

 

CRUST:

 

2 1/2 cups all purpose flour

1/2 tsp. salt

1-cup cold butter cubed

1/2-cup ice-cold water

 

FILLING:

 

4 lb. potatoes, peeled and cubed

1/4-cup olive oil

2 large onions, chopped

4 cloves garlic, finely chopped

2 tbsp. finely chopped fresh ginger root

4 tsp. ground cumin

4 tsp. curry powder

1 tbsp. ground coriander

2 tsp. turmeric

1 tsp. hot pepper flakes

1 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup green peas

1/4 cup lemon juice

1/4 cup chopped fresh coriander or parsley

 

GLAZE:

 

1 egg

1 tbsp. water

 

To prepare crust, in food processor or by hand, combine flour and salt.

Cut in butter until consistency of coarse meal.

Add water gradually, mixing just until dough forms a ball. Turn onto

work surface and knead gently a few times until smooth and soft.

Wrap in plastic wrap and refrigerate 1 hour. Meanwhile, to prepare

filling, in large saucepan, cover potatoes with cold salted water.

Bring to a boil, reduce heat and simmer about 10 minutes or until just

tender. Drain. Heat oil in large skillet over medium heat.

Add onions, garlic and ginger. Cook, stirring, about 5 minutes or until

softened.

Stir in cumin, curry powder, ground coriander, turmeric, hot pepper

flakes, salt and pepper.

Cook about 1 minutes or until fragrant. Stir in potatoes and coat well

with spices. Add peas, lemon juice and fresh coriander.

Cook about 1 minute.

 

TO ASSEMBLE :

 

Reserve one-third of dough for top.

Roll out remaining dough into circle 1/8 inch thick and place in 10-inch

springform pan, allowing dough to hang over the edge about 1/2 inch.

In small bowl, whisk together egg and water. Brush crust lightly with

glaze. Pour filling into crust and press evenly into pan.

Roll out remaining dough to form top and overlap edges of pan. Trim and

flute edges, crimping to seal.

Brush with remaining glaze and prick top crust in several places. Bake

in preheated 375 F oven about 1 1/4 hours or until crust is golden.

 

Makes 8 to 10 servings