Samosa Meat and Potato Pie

Heat oil in a large skillet over medium. Sauté onion until soft and translucent, about 5 minutes. Stir in spices (garam masala through cayenne) and cook an additional 2 minutes. Add beef and cook, breaking into small pieces until no longer pink, 6 to 8 minutes. Stir in 1 cup water and potatoes; cover and let steam until potatoes are just soft, about 20 minutes, stirring every 5 minutes. Mix cornstarch and a tablespoon of water with a fork until smooth. Stir cornstarch and peas into potato mixture for 3 minutes; remove from heat and keep covered while making the crust.

Whisk flour and salt in a large heatproof bowl. Make a well in the center. In a small pot, melt lard or butter into 1/3 cup water. Immediately pour into the well of the flour. Quickly stir the wet into the dry with a large spoon or spatula. Once cool enough to handle, knead dough until it comes together in a smooth ball. Keep a third of the dough covered. On a piece of parchment paper, roll out the rest of the dough into a 1/8-inch-thick circle. Transfer into an 8-inch springform pan, pressing it into the bottom and against the sides, patching any holes and allowing some to overlap the pan’s edges. Add the filling and smooth out the top. Roll the reserved dough into a 1/8-inch-thick circle and press tightly against the top of the filling and into the corners. Fold, pinch, and seal the two overlapping edges into the pan.

Move rack to lowest position in oven and preheat to 400 F. Cut a small hole in center of pie crust to allow steam to escape, then brush top with beaten egg. Place pan on baking sheet and bake 1 to 1½ hours, until the top is firm and a deep golden brown. Let cool for an hour before removing from pan, then slice and serve.