Samosa Pie

1

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.

2

Place the flours, turmeric, salt and pepper into a bowl. Whisk to combine. Add the butter cubes and gently rub in, using your fingertips, until the mixture resembles wet sand. Some chunks of butter about the size of a pea are okay - these will melt and create steam, leading to a flaky crust.

3

Sprinkle over the iced water and gently mix until you have a shaggy dough. It should hold together when you squeeze it. The liquid will absorb more as it rests so don’t worry if it is still a little rough at this stage. Shape into a disc, wrap with cling film and place into the fridge to rest while you make the filling.

4

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, garlic, ginger and green chilli with a sprinkle of salt. Cook for 4-5 minutes, until softened. Then add the carrot and potato and cook for a further 4-5 minutes, until further softened. Sprinkle over the curry powder, stir, and cook for a further 1-2 minutes, until fragrant.

5

Add the tofu, chickpeas and vegetable stock. Cover and cook for 20-25 minutes, until the potatoes are tender and have absorbed most of the water. Uncover several times during cooking to stir. Stir through the frozen peas, spinach and coriander and cook for 1-2 minutes, just until the leaves are wilted. The mixture should be moist but without a lot of liquid in the pan.

6

Pour into a 16x21x5cm baking dish . Sprinkle a clean work surface with flour and roll out the dough until it is slightly wider and longer than the dish. Place the dough on top of the fillings, fold the overhang under and use a fork to crimp it into place. If desired, brush with milk and sprinkle with nigella seeds. Use a sharp knife to slice several steam vents across the surface.

7

Bake for 30 minutes until golden brown. Allow to cool slightly before serving.