2 cups (300g) bread and pizza flour (strong flour)
180g cold unsalted butter, cut into pieces
400g potatoes, cut into 1cm pieces
11/4 cup (150g) frozen peas
11/2 tbs coconut oil or ghee
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbs grated ginger
1 long red chilli, seeds removed, chopped
1 tsp Madras curry powder
1 tsp cumin seeds
1 tbs tomato paste
1 tbs mango pickle (from supermarkets)
1 tbs caraway seeds
1 tbs nigella seeds
200g thick Greek-style yoghurt
1 cup firmly packed mint leaves
1 red (Asian) eschalot, chopped
1 garlic clove, chopped
2 tsp caster sugar
Place flour and butter in a bowl with 1/2 tsp salt. Rub together until it resembles large breadcrumbs. Add 2/3 cup (165ml) chilled water, 1 tbs at a time, stirring, until a rough dough forms. Shape into a ball, then turn onto a floured work surface. Roll to a 30cm x 20cm rectangle. Bring one short end into the centre, and fold the other on top to enclose and form 3 layers. Rotate 90 degrees. Repeat rolling, folding and turning five more times until smooth. Enclose in plastic wrap and chill for 1 hour.
Meanwhile, place potato in a pan of cold salted water over medium heat. Cook for 15-20 minutes until tender, adding peas for the final 2 minutes of cooking. Drain.
Heat oil in a pan over medium heat. Add onion and fry, stirring, for 5-6 minutes until soft. Add garlic, ginger, chilli, curry powder and cumin, and cook, stirring, for a further 1 minute or until fragrant.
Add peas and potatoes, season, then stir through tomato paste and mango pickle. Chill.
Preheat oven to 200Â°C. Divide pastry in two. Roll out one piece on a oured work surface to 40cm x 25cm rectangle. Place on a baking tray lined with baking paper.
Place lling in centre of pastry, leaving a 3-4cm border. Roll out remaining pastry to 30cm x 20cm. Beat egg with 2 tbs cold water, then brush a little over edges of larger pastry. Lay smaller pastry over lling, using a fork to crimp edges.
Brush with egg, and make a few incisions in the top. Sprinkle over caraway and nigella. Bake for 25 minutes, then increase heat to 220Â°C and cook for a further 15 minutes or until golden.
For minted yoghurt, place all ingredients in a food processor. Whiz until smooth. Serve pie with the minted yoghurt.