The Request Line is Now Open

Someone recently asked me if I wasn’t afraid that I was going to “run out” of pies to write about. Run out? Are you kidding? Have a little imagination, Reader. We haven’t even broached the subjects of banana cream or butterscotch or Black Forest chiffon. There’s plenty to say about pumpkin and my God, what about the magnificent potential of the esteemed American apple?

Tartlets. Turnovers. Tatins. Plus I bet you can’t wait to hear the Queen extol the virtues of pot, right? (Pie, that is. Potpie. What were you thinking, anyway?)

So many possibilities! And maybe a few limitations. Just yesterday, a friend and I were engaged in a lunchtime discussion that included a digression to the topic of skinning animals for food. I made what I considered to be a perfectly natural conversational bridge: Hey, how about a Squirrel Pie? To which my friend cast a glance that clearly accused me of knitting with only one needle, or suggested at the very least, that I was completely hare-brained.

(Now there’s an idea: Peter Cottontail Pie?)

Well, perhaps we’re not quite ready to explore all the possibilities ...

But let it be acknowledged that the Queen believes she has an obligation to her loyal subjects to respond to what most interests them. Here, as our first example, is Samosa Pie.



A dear and longtime (well, 3 month) reader once expressed interest in something of the sort. The result is a bountiful display of potatoes, peas, and curry spices -- all tucked into a blanket of flaky crust. Forget the ice cream; serve this with a hefty dollop of mango chutney. I’m not sure if this is what the reader had in mind, but the people who tried it found it to be pretty damn good.

And if the rest of you have ideas/requests/complaints, bring ‘em on. The Queen is officially Open To Suggestion. And yes, I’ll even consider addressing your arch-nemesis The Pie Crust in a lengthy how-to, although frankly, I think you’d be better off just doing it a few times yourself. Piecrust-making is similar to that of many other worthwhile endeavors – conversing in a foreign language, developing an appreciation for wine, sex -- where practice is helpful, but expertise is certainly not a pre-requisite for enjoyment.

Isn’t it a wonderful world?

Samosa Pie
Adapted from a Recipe Zaar recipe

As written, this recipe makes a hearty vegetarian entrée that is luscious when served with a cucumber raita and chutney on the side. You could also add chopped chicken or pork and boost the protein. The Royal Family is especially fond of curry powder (Penzey’s Maharajeh Style works well, as do most Madras curry powders). If you like a milder flavor, adjust the spice mixture accordingly.



Crust:

2 ½ c. unbleached flour
2 sticks butter
½ t. salt
½ c. ice water

Egg wash:

1 egg
1 T. water

Filling:

10 c. cooked, cubed potatoes (1/2 inch size)
4 T. olive oil
2 c. chopped onions
2 T. chopped fresh ginger
4 large garlic cloves, minced
1 ½ T cumin
1 T. ground coriander
2 T. Madras curry powder
1 t. turmeric
salt to taste (be generous)
1 t. red pepper flakes
¼ c. chopped cilantro
½ c. fresh lemon juice
1 c. frozen peas



Make crust: Put flour, butter, and salt in food processor and mix well. Add ice water until mixture begins to form a ball. Wrap in plastic and refrigerate at least an hour.

Make egg wash: Whisk egg and water together.

Make filling: Heat olive oil and add onions, ginger, and garlic. Saute until golden. Add potatoes and cook a few minutes more. Add cumin, coriander, curry powder, turmeric, salt, and red pepper flakes. Mix well. Add cilantro, lemon juice, and peas. Remove from heat.



To assemble, preheat oven to 375. Roll out 2/3 dough into very large circle and place inside a 10-inch springform pan, lining the bottom and sides. Brush with the egg wash. Spoon filling inside and press slightly to compact. Roll out the remaining 1/3 dough and place atop filling, crimping edges. Brush with remaining egg wash and cut steam vents into crust. Bake 1 hour, until golden brown.