1. Preheat the oven to 375 degrees F. 2. To make the crust, whisk together the flours and salt in a bowl. 3. Stir in the oil until clumps form. 4. Add 6 to 10 tablespoons cold water, one tablespoon at a time, until the dough holds together. 5. Shape into a ball, cover with a damp towel and set aside. 6. To make the filling, stir together the mustard seeds, curry powder, ginger, cumin and red pepper flakes in a bowl and set aside. 7. Cook the potatoes in boiling salted water 15 minutes or until tender. 8. Drain, return to the pot, and mash, leaving small chunks. 9. Heat the oil in a skillet over medium heat. 10. Add the onion, carrot and garlic and saute 5 minutes, or until the carrot is tender. 11. Move the onion mixture to one side of the pan and add the mustard seed mixture in the centre. 12. Toast for 30 seconds. 13. Stir in the peas and broth. 14. Fold the onion mixture into the potatoes and stir in the sugar. 15. Season with salt and pepper, if desired. 16. Spread the filling in a 9" pie dish and set aside. 17. Roll out the crust to an 11" circle on a floured work surface. 18. Cover the filling with the crust, pressing down to make sure no air pockets remain. 19. Trim away the excess dough and crimp the edges. 20. Cut an X in the centre to vent the steam and brush with milk before baking. 21. Place the pie on a baking sheet and bake for 40 to 50 minutes or until the crust is golden. 22. Let stand for 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
