Baked Vegetable Samosa Handpies

To make the crust: Mix together the All-Purpose Flour (185 g) , Granulated Sugar (2 g) , Salt (3 g) , and Ajwain Seeds (7 g) in a large mixing bowl. Add the Unsalted Butter (110 g) and cut-in with a pastry blender or your fingers until it forms coarse crumbs the size of peas.

Add the Water (60 mL) and mix until the dough comes together. Add more water as needed, 1 tablespoon at a time, until desired consistency is reached.

To make the filling: Place the Russet Potatoes (2) in a pot, fill it with cold water, and bring to a boil over medium-high heat. Cook until fork tender. Drain and allow to cool.

Heat a large skillet over medium-high heat. Add the Unsalted Butter (55 g) and melt. Throw in the Yellow Onion (1) and Garlic (3 cloves) and sauté for about 5 minutes until translucent and soft.

Add the Fresh Ginger (4 g) , Garam Masala (6 g) , Cumin Seeds (as needed) , Salt (3 g) , Ground Black Pepper (1 g) , Chili Powder (1 g) , Ground Turmeric (1 g) , Mango Powder (2 g) , Ground Cinnamon (as needed) , and Ground Coriander (as needed) .

Add the cooked russet potatoes, Green Chili Peppers (2) , Fresh Cilantro (4 g) , and Frozen Green Peas (110 g) . Stir and cook for another 2 minutes. Remove from heat and allow to cool down completely.

Beat the Egg (1) and brush the edges with it. Fill each with about a tablespoon of filling in the center.