To Make the Pie Dough:

1. In a food processor, combine the flour, butter, and salt. Pulse a few times until the flour becomes crumbly like sand.
2. Add ice cold water into the crumbly flour while pulsing till the flour comes together.
3. Transfer the dough to a work surface and bring together into a ball. Wrap in cling film and refrigerate for at least an hour.

To Make the Filling:

1. Cook the vegetables — cauliflower, carrots, peas, and potatoes — until almost well done.
2. Heat oil in a pan and once hot, add cumin until it becomes fragrant.
3. Sauté onions, jalapeño, ginger, and a pinch of salt until soft. Add tomatoes, cover and cook until it becomes mushy.
4. Season with red chili powder, turmeric, and more salt. Stir in the cooked vegetables.
5. Once all the water is cooked off, add garam masala, a squeeze of lemon juice, and cilantro.
6. Remove from heat and let cool completely before filling.

To Make the Hand Pies:

1. Remove pie dough from the refrigerator and divide into two. Set half aside and refrigerate the other.
2. On a lightly floured surface, roll out the dough into roughly a 9-inch circle. Try to make the outside edge thinner than the center.
3. Repeat with the remaining half. If the filling is still not cold yet, stack the pie crusts with cling film between each piece and refrigerate until ready to fill.
4. Place a few spoons of the filling in the center of each rolled out pie dough. Cover and crimp the edges.
5. Brush with milk/egg wash and bake at 400°F for 30-40 minutes until crispy and lightly browned.
6. Cool for at least 5 minutes before serving.