Your favourite Indian snack in a dinner pie!  Couldn't be easier or tastier!

2 large potatoes, peeled and diced (2 large)

1 large carrot, peeled and diced

1 TBS vegetable oil

2 cups of chopped cooked chicken

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp brown or black mustard seeds

1/2 tsp ground tumeric

1/2 tsp coriander seeds

1/2 tsp fenugreek seeds

1/4 tsp cayenne pepper

1 medium onion, peeled and chopped

2 cloves of garlic, peeled and minced

1 TBS grated fresh ginger root

1 cup frozen peas

1/2 tsp salt

2 TBS chopped fresh coriander leaves

2 TBS fresh lemon juice

For the pastry:

250g of plain flour (2 1/2 cups)

1 1/2 tsp cumin seeds

1/2 tsp salt

150g  cold butter, cubed (2/3 cup)

160ml of milk (2/3 cup)

1 egg beaten, to glaze the pie with

First make the pastry.   Sift the flour into a bowl.  Whisk in the salt and cumin seed.   Drop in the butter.  Rub it in with a pastry blender or your finger tips until it resembles fine bread crumbs.   Add the milk and stir with a fork to form a dough.  Divide in two and shape each into a round flat disc.   Wrap in plastic cling film and chill while you are making the filling.

Place the potato and carrot into a pot of lightly salted water.  Bring to the boil and cook until tender, about 10 minutes.  Drain and place in a large bowl.  Heat the oil over medium heat.  Add the chopped onion.  Saute to soften.  Add the seeds and stir fry until very fragrant.  Tip in the salt, cayenne pepper, garlic and ginger root.  Cook and stir for about a minute.  Add the cooked chicken, frozen peas, coriander leaf, and lemon juice.   Taste and adjust seasoning as desired.  Allow to cool completely.

Preheat the oven to 200*C/400*F/ gas mark 6.

Roll out one disc of the pastry to a 1/8 inch thickness round, large enough to line a 9 inch pie dish, with some overhang.  Spoon the cooled chicken filling into the crust.  Roll out the other disc of pastry to 1/8 inch thickness, making it large enough to cover the filling with some overhang.  Brush some beaten egg on the edges of the bottom  overhang and top with the other round of pastry to cover.  Press the edges closed.  Trim off with a sharp knife and flute the edge decoratively.  Brush the top of the pie all over with some beaten egg.   Cut some vents in for steam.  Bake on the bottom rack of the preheated oven for 50 to 60 minutes, until golden brown and tasty!

Cut into wedges to serve.