Recipe(tried): Party or Potluck Spicy Potato Pie and Raita (Indian-spiced)

PARTY OR POTLUCK SPICY POTATO PIE

Absolutely delicious, this makes a large pie that's ideal for a party or potluck meal. The pie can easily be made ahead and reheated before serving. Serve it with condiments like mango chutney and raita. Vary both the hot pepper flakes and the curry powder according to your taste. For an even more substantial dish, you could add cubed leftover chicken or canned tuna before baking.

FOR THE CRUST:
2 1/2 cups all purpose flour
1/2 tsp. salt
1 cup cold butter, cut in cubes
1/2 cup ice cold water
FOR THE FILLING:
4 lb. potatoes, peeled and cubed
1/4 cup olive oil
2 large onions, chopped
4 cloves garlic, finely chopped
2 tbsp. finely chopped fresh ginger root
4 tsp. ground cumin
4 tsp. curry powder
1 tbsp. ground coriander
2 tsp. turmeric
1 tsp. hot pepper flakes
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 cup green peas
1/4 cup lemon juice
1/4 cup chopped fresh coriander or parsley
FOR THE GLAZE:
1 egg
1 tbsp. water
FOR SERVING (optional):
Mango chutney
Raita (recipe follows)

TO PREPARE CRUST:
In food processor or by hand, combine flour and salt. Cut in butter until consistency of coarse meal. Add 1/2 cup ice cold water gradually, mixing just until dough forms a ball. Turn onto work surface and knead gently a few times until smooth and soft. Wrap in plastic wrap and refrigerate 1 hour.

MEANWHILE, TO PREPARE FILLING:
In large saucepan, cover potatoes with cold salted water. Bring to a boil, reduce heat and simmer about 10 minutes or until just tender. Drain.

Heat oil in large skillet over medium heat. Add onions, garlic and ginger. Cook, stirring, about 5 minutes or until softened. Stir in cumin, curry powder, ground coriander, turmeric, hot pepper flakes, salt and pepper. Cook about 1 minutes or until fragrant. Stir in potatoes and coat well with spices. Add peas, lemon juice and fresh coriander. Cook about 1 minute.

TO ASSEMBLE:
Reserve one-third of dough for top. Roll out remaining dough into circle 1/8-inch thick and place in 10-inch springform pan, allowing dough to hang over the edge about 1/2-inch.

In small bowl, whisk together egg and 1 tablespoon water. Brush crust lightly with glaze. Pour filling into crust and press evenly into pan. Roll out remaining dough to form top and overlap edges of pan. Trim and flute edges, crimping to seal. Brush with remaining glaze and prick top crust in several places.

Bake in preheated 375 degree F oven about 1 1/4 hours or until crust is golden. Serve with mango chutney and Raita, if desired.

Makes 8 to 10 servings

RAITA

Combine:
1 1/2 cups plain yogurt
1 cup grated cucumber
1/4 cup chopped fresh coriander or parsley
1/2 tsp. ground cumin
1/2 tsp. salt