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 low-sodium vegetable broth
2 tsp. agave nectar or sugar
2 Tbs. soymilk
To make Crust:

1. 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.

To make Filling:

2. 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.

6. Frozen cooking instructions: Preheat oven to 375F. Place
casserole on baking sheet, and bake 75 to 90 minutes, or until
Filling bubbles and Crust is golden. Let stand 5 minutes before
serving.