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1
Dough: In food processor or in bowl and using pastry blender, combine flour, cumin seeds and salt; pulse in butter until in fine crumbs.
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2
Pulse in milk until dough begins to clump together.
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3
Press into disc and divide in half; wrap and refrigerate for 30 minutes.
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4
(Make-ahead: Refrigerate for up to 24 hours.
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5
).
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6
In large saucepan of boiling salted water, cover and cook potatoes and carrot until tender, about 10 minutes.
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7
Drain and place in large bowl.
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8
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.
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9
Add to vegetables.
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10
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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11
Add onion, garlic, ginger and salt; cook until softened, about 3 minutes.
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12
Add to chicken mixture.
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13
Stir in peas, coriander and lemon juice; let cool.
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14
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.
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15
Spread filling in shell.
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16
Roll out remaining pastry.
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17
Brush some of the egg over pastry rim.
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18
Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang.
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19
Fold overhang under pastry on rim; flute to seal.
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20
Lightly brush some of the remaining egg over pastry.
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21
Cut steam vents in top.
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22
Bake in bottom third of 400F (200C) oven until golden and steaming, 50 to 60 minutes.
