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1
Dough:
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2
In food processor or in bowl and using pastry blender, combine flour, cumin seeds and salt, pulse in butter until in fine crumbs. Pulse in milk until dough begins to clump together. Press into disc and divide in half; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
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3
Filling:
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4
In large saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 10 minutes. Drain and place in large bowl.
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5
Meanwhile, in large nonstick skillet, heat half of the oil over medium-high heat; cook chicken, in batches, until juices run clear when chicken is pierced, about 5 minutes. Add to vegetables.
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6
Add remaining oil to pan; cook fennel, cumin and mustard seeds, turmeric, coriander seeds, fenugreek seeds and cayenne pepper just until cumin seeds begin to pop, 30 to 60 seconds.
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7
Add onion, garlic, ginger and sa< cook until softened, about 3 minutes. Add to chicken mixture.
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8
Stir in peas, coriander and lemon juice; let cool.
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9
On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate, trimming to rim. Spread filling in shell.
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10
Roll out remaining pastry. Brush some of the egg over pastry rim. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry on rim; flute to seal. Lightly brush some of the remaining egg over pastry. Cut steam vents in top.
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11
Bake in bottom third of 400u00b0F (200u00b0C) oven until golden and steaming, 50 to 60 minutes.
