Baked Vegetable Samosa Handpies

To make the crust: Mix together the All-Purpose Flour (1 1/2 cups) , Granulated Sugar (1/2 tsp) , Salt (1/2 tsp) , and Ajwain Seeds (1 Tbsp) in a large mixing bowl. Add the Unsalted Butter (1/2 cup) and cut-in with a pastry blender or your fingers until it forms coarse crumbs the size of peas.

Add the Water (1/4 cup) 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 (1/4 cup) 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 (1/2 Tbsp) , Garam Masala (1 Tbsp) , Cumin Seeds (1/2 tsp) , Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , Chili Powder (1/2 tsp) , Ground Turmeric (1/2 tsp) , Mango Powder (1/2 tsp) , Ground Cinnamon (1/4 tsp) , and Ground Coriander (1/4 tsp) .

Add the cooked russet potatoes, Green Chili Pepper (2) , Fresh Cilantro (1/4 cup) , and Frozen Green Peas (1 cup) . 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.