Samosa Pot Pie

1. In the bowl of a food processor, pulse the flour, spices, and butter to create a coarse mixture with pea-sized pieces of butter. 2. With the motor running on low, add the egg yolks one at a time. 3. Keeping the motor running, add the ice water one tablespoon at a time until the mixture just comes together. The dough should be somewhat shaggy butn hold together when pressed between your fingers. 4. Wrap the dough in plastic wrap and refrigerate for 30 minutes. 5. Place the potatoes in a pot with water and boil for 25-30 minutes, or until just tender. (The potatoes will cook further in the oven, so they can be slightly al dente at this stage.) 6. While the potatoes are boiling, heat the oil in a large skillet and add the onions and carrots. Cook on medium for 3-4 minutes. Add the ginger and chilies and continue to cook for another 2-3 minutes, or until the onions are translucent. 7. Add the potatoes and vegetable mixture to a large bowl. Add in the spices, lime juice, and sour cream and mash the mixture together until combined and potatoes are broken up. Fold in the peas and set the mixture aside. 8. Grease an 8-inch spring form pan or baking dish and set aside. 9. Remove the pie crust from the refrigerator and reserve 1/3 of the dough for the top crust and place back in the refrigerator. 10. Heat the oven to 350 degrees F. 11. Working with the remaining dough, roll into a 12-inch disc on a lightly floured surface. Gently lift the dough and press it into the bottom and sides of your pan, leaving a ½-inch overhang at the top. Add the filling and place the pan in the refrigerator. 12. Remove reserved dough from the refrigerator and roll into a 10-inch disc on a lightly floured surface. Place on top of the pie and crimp the crust together to seal the pie. (You can have fun with any leftover dough at this stage – cutting out shapes to decorate the top of you pie, if desired.) 13. Brush the crust with the beaten egg and place it on a baking sheet on the middle rack of the oven. Bake for 55 to 65 minutes, or until the crust is golden brown. 14. Let stand for 5-10 minutes before cutting. Serve and enjoy!