I reimagined samosas, the go-to appetizer at any Indian restaurant, as a delicious main-dish potpie. The heavily spiced potato and pea filling is surrounded by a flaky homemade crust. Serve with green or tamarind chutney.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried ajowan seeds or dried thyme
• 1 cup cold unsalted butter
• 6 to 8 tablespoons ice water
• filling:
• 4 cups cubed peeled potatoes
• 1/2 cup frozen peas, thawed
• 1 tablespoon lemon juice
• 1 tablespoon chaat masala seasoning
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1 to 2 red chili peppers, minced, optional
• green or tamarind chutney, optional

Directions

1. In a large bowl, mix flour, salt and ajowan seeds; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; refrigerate, covered, 1 hour or overnight.
2. Preheat oven to 375°. For filling, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan. Mash potatoes gently, leaving some chunks. Stir in peas, lemon juice, seasonings and, if desired, chili peppers.
3. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate greased well with butter. Trim even with rim. Add filling. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
4. Bake until crust is golden brown, 40-45 minutes. Cool for 10 minutes before cutting. If desired, serve with chutney.