Vegetarian Samosa Pie

1 tbsp Cumin seed
1.50 tbsp Ginger, ground
0.50 tbsp Paprika
1 tsp Pepper, black
2 tsp Salt
3 1tsp Canola Oil
1 fl oz Lemon Juice
2 cup, chopped Carrots, raw
6 clove Garlic
1 cup, chopped Onions, raw
2 cup Peas, frozen
2 cup diced Potato, raw
2 tsp ground tumeric
200 grams Cilantro, raw
4 crust, single 9" Pie crust, standard-type, frozen, ready-to-bake, unenriched

1. Heat oven to 375 degrees Fahrenheit.
2. Boil potatoes and carrots in salted water until tender. Drain.
3. Mash potatoes and carrots with a potato masher or a fork.
4. Heat oil in a large saute pan on medium-high heat. Add ginger and garlic. Saute for 3 to 5 minutes, until ginger and garlic are slightly brown and aromatic.
5. Add onions and cook for another 3 to 5 minutes, until onions are tender.
6. Add cumin seeds and cook for 1 to 2 minutes, until fragrant. Adjust heat as needed.
7. Add turmeric and paprika, and bloom for 1 to 2 minutes.
8. Add potato and carrot mix, peas, cilantro, lemon juice, salt and pepper.
9. Mix well so that everything is fully incorporated.
10. Line a pie dish with one of the pie crusts. Spread the potato mixture over the pie crust.
11. Cover the top with the other pie crust and crimp the edges.
12. Cut 3 to 4 slits in the crust so steam can release during baking.
13. Bake in oven for 35 minutes, or until filling is hot and crust in a nice golden brown.
Tip: For a more finished look, brush the top of pie crust with egg wash.

Serving Size: makes 2 pies, 8 pie slices each