Rustic Samosa Pie
[Vegan]

To Make the Crust:

1. Combine the flours and salt in a food processor. Pulse a few times to aerate and mix. Add the olive oil and 1/4 cup cold water. Pulse until the dough just comes together, adding a little more water as needed.
2. Transfer the dough to a plastic wrap, wrap it loosely and press it into a flat disk. Chill in the refrigerator for at least 30 minutes while preparing the other ingredients.

To Make the Filling:

1. Heat the oil in a large sauté pan, add the onion, and cook until lightly browned. Add the chopped vegetables and 1 cup broth and let simmer for 10 minutes, stirring occasionally. Add vinegar, coriander, garam masala, cumin, cayenne, salt, minced ginger, and remaining cup of broth. Simmer for another 10 minutes until the vegetables have softened. Stir in the peas and arrowroot starch mixed with a small amount of water. Bring the mixture to a boil, and then turn down to a simmer and let cook a couple minutes more. Remove from heat and transfer to a pie dish.
2. Dust a large flat surface with rice flour, and roll the pastry out until it is about 1/8-inch in thickness. It should be just larger than the pie pan. Roll the dough carefully around the rolling pin and transfer it to cover the filled dish. Trim the edges and fold under. Crimp them around the edge of the pan, then cut a couple slits in the top to let steam escape. Bake in an oven preheated to 375°F for 20-30 minutes, or until starting to bubble and the crust has become golden.

To Make the Chutney:

1. Put mint, cilantro, lemon juice, coconut yogurt, and salt in a food processor, and purée until smooth. Serve alongside the pie.