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Ingredients
  • Dough
  • 1 ½ cups (180g) King Arthur Unbleached All-Purpose Flour, plus more for sprinkling
  •  
  • ½ teaspoon salt
  •  
  • ½ teaspoon baking powder
  •  
  • ¼ cup (57g) water, lukewarm
  •  
  • 5 tablespoons (71g) unsalted butter, melted
  •  
  • 1 large egg, at room temperature
  •  
  • 1 teaspoon white vinegar
  •  
  • Filling and assembly
  • 1 pound (454g) russet potatoes, peeled and diced into 1” pieces
  •  
  • 3 tablespoons (42g) unsalted butter
  •  
  • 1 teaspoon cumin seeds
  •  
  • 1 teaspoon garam masala
  •  
  • ½ teaspoon cumin, ground
  •  
  • ½ teaspoon fennel seeds, ground
  •  
  • ½ teaspoon dried thyme
  •  
  • ¼ teaspoon chili powder
  •  
  • ¼ teaspoon turmeric
  •  
  • 1 tablespoon fresh ginger, grated
  •  
  • ½ cup (113g) water
  •  
  • ½ cup (71g) onion, diced
  •  
  • ½ cup (68g) peas, frozen or fresh
  •  
  • 1 teaspoon salt
  •  
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
Steps
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