Ingredients
4
4 servings
- •2 lb russet potato
- •½ cup frozen peas
- •1 teaspoon McCormick ® Ground Cumin
- •1 teaspoon McCormick ground coriander
- •½ teaspoon McCormick dark chili powder
- •½ teaspoon McCormick® Paprika
- •¼ teaspoon McCormick ground turmeric
- •2 teaspoons kosher salt
- •1 teaspoon lemon zest
- •2 tablespoons lemon juice
- •2 teaspoons chaat masala
- •1 thai chili
- •2 pie crusts, thaw if frozen
- •½ teaspoon McCormick caraway seeds
- •1 egg, beaten
- •1 tablespoon butter
Instructions
- Preheat the oven to 400˚F/200˚C.
- Pierce a few holes in the potatoes with a knife, then microwave on high for 10-12 minutes until the potatoes are tender and can be easily pierced with a fork. Peel the potato skin off and discard.
- Gently crumble the potato and mix thoroughly with the rest of the filling ingredients.
- Grease the skillet generously with butter and press one 9” pie crust on the bottom of the skillet.
- Add potato-pea filling into the skillet and spread evenly.
- Place the second 9” pie crust over the filling and seal the two pie crusts together along the edges of the skillet.
- Brush egg wash onto the top of the pie and evenly sprinkle the caraway seeds on top.
- Make a few venting slits for the pie and bake for 25-30 minutes on the middle rack or until the crust is golden brown.
- Serve warm alongside mint-cilantro and tamarind chutneys.
Nutritional Facts
Per 4 servings
- Calories: 698
- Carbohydrate: 96g
- Fat: 29g
- Fiber: 8g
- Protein: 12g
- Sugar: 6g
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