Page 291 - Pie Squared

Vindaloo Sauce (recipe follows)

1 medium onion (142 g), chopped (about 1 cup)

4 medium carrots (225 g), chopped (about 1 cup)

½ teaspoon minced seeded serrano chile, optional

1 cup (225 g) diced cooked potato (about 2 large russets)

1 cup (175 g) frozen peas

For the crust: In the food processor, pulse the flour, onion butter,
and salt until the butter is in small pieces coated with flour, about 15
times. Add the water all at once and process until the mixture almost
forms a ball. Form the dough into a 6- by 4-inch rectangle using
plastic wrap and a bench scraper to firmly press the dough into a

cohesive form. Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two pieces, one slightly larger than the

other. Roll out the larger piece to 11 by 15 inches and place in the
slab pie pan, pressing it into the corners of the pan and allowing the
excess to drape over the sides. Refrigerate. Roll out the second
piece of dough to 10 by 14 inches, place it on a lightly floured sheet
of parchment, and refrigerate.

For the filling: Heat the oil in a large skillet over medium-high heat
until it begins to shimmer. Add the lamb chunks a few at a time and
turn them quickly to brown on all sides, 3 to 5 minutes per batch.

Remove the lamb as it browns, place in a bowl, and add the vindaloo
sauce.
Add the onion to the pan and cook until translucent. Add the
carrots, stir to coat, and cook until slightly tender, 5 or 6 minutes
longer. Finally, add the lamb with the sauce and the serrano, if using.

Bring the mixture to a boil and turn down until it’s gently bubbling.
Cook uncovered until thickened and saucy, about 30 minutes. Add
the cooked potatoes and peas and stir well. Remove the pan from

the heat and cool the filling completely.
Heat the oven to 425°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat