Vegetable Samosa Pie

Step 1: Bring a pot of water to a boil, then cook the potato for 12 to 15 minutes, until very soft.

Step 2: Drain, mash, and set aside.

Step 3: Heat the oil in a Dutch oven or pot over high heat. Add the black mustard seeds, cumin seeds, and fennel seeds. Let them sizzle for 15 seconds; take care, as they may pop.

Step 4: Add the curry leaves and stir for 15 seconds.

Step 5: Add the garlic, ginger, and onion. Cook for 4 to 5 minutes, until the onion is tinged with gold.

Step 6: Add the tomato paste and tomato; cook for 30 seconds.

Step 7: Add the curry powder, turmeric, and chilli. Cook for 30 seconds.

Step 8: Add the zucchini, carrot, and cauliflower. Stir well to coat them in the spice paste.

Step 9: Add the water, salt, and pepper. Stir and bring to a simmer, then cover and reduce the heat to medium-low so the mixture simmers gently.

Step 10: Cook for 15 minutes, until the vegetables are soft. Remove the lid and simmer for 5 minutes to reduce the liquid a little.

Step 11: Remove from the heat. Add the peas and mashed potato, then mix well.

Step 12: Taste and add more salt and pepper if needed.

Step 13: Cover and let the filling cool for at least 30 minutes. It can also cool overnight.

Step 14: Preheat the oven to 180°C/350°F.

Step 15: Grease a large pie dish with butter or oil spray. Drape one sheet of puff pastry into the dish. The base is not blind baked for this recipe.

Step 16: Fill the pastry with the filling; a slightly mounded top is fine.

Step 17: Fold the corners of the pastry sheet inward.

Step 18: Place the second sheet of puff pastry on top, turned 90 degrees to the base sheet.

Step 19: Fold the overhanging pastry under itself. It does not need to be neat; the pie is rustic.

Step 20: Brush the pastry with egg. Cut a 2 cm cross in the middle to let steam escape.

Step 21: Bake for 50 to 60 minutes, until the top is very deep golden and flaky.

Step 22: Let stand for 5 minutes, then slice and serve. Plain yogurt goes well with the pie.