This is a recipe I adapted from a Vegetarian Times January 2010 casserole. Jeff and I enjoy this flavorful pie.
Indian Chicken Samosa Casserole
2 cups whole-wheat pastry flour
1 teaspoon salt
4 tablespoons vegetable oil
1 tablespoon black or yellow mustard seeds
1 teaspoon curry powder
1 teaspoon ground ginger
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes, optional
1 pound boneless skinless chicken breast
1 1/2 teaspoon 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 low-sodium vegetable broth
2 teaspoon sugar
2 tablespoons milk
To make Crust: Preheat oven to 375°F. 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 2 balls, 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 chicken in boiling salted water 15 minutes, or until no longer pink. Cool enough to handle. Chop into small pieces.
Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 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. Stir in sugar. Season with salt and pepper, if desired. Set aside.
Roll 1/2 the dough in a circle. Place in pie pan. Spread chopped chicken on bottom. Cover with vegetable mixture. Roll the other half of dough out. Cover the pie. Press edges together. Cut X in center to vent steam; brush with milk 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.