Step 1

Place flour and butter in a bowl with 1/2 tsp salt. Rub together until it resembles large breadcrumbs. Add 2/3 cup (165ml) chilled water, 1 tbs at a time, stirring, until a rough dough forms. Shape into a ball, then turn onto a floured work surface. Roll to a 30cm x 20cm rectangle. Bring one short end into the centre, and fold the other on top to enclose and form 3 layers. Rotate 90 degrees. Repeat rolling, folding and turning five more times until smooth. Enclose in plastic wrap and chill for 1 hour.

Step 2

Meanwhile, place potato in a pan of cold salted water over medium heat. Cook for 15-20 minutes until tender, adding peas for the final 2 minutes of cooking. Drain.

Step 3

Heat oil in a pan over medium heat. Add onion and fry, stirring, for 5-6 minutes until soft. Add garlic, ginger, chilli, curry powder and cumin, and cook, stirring, for a further 1 minute or until fragrant.

Step 4

Add peas and potatoes, season, then stir through tomato paste and mango pickle. Chill.

Step 5

Preheat oven to 200°C. Divide pastry in two. Roll out one piece on a oured work surface to 40cm x 25cm rectangle. Place on a baking tray lined with baking paper.

Step 6

Place lling in centre of pastry, leaving a 3-4cm border. Roll out remaining pastry to 30cm x 20cm. Beat egg with 2 tbs cold water, then brush a little over edges of larger pastry. Lay smaller pastry over lling, using a fork to crimp edges.

Step 7

Brush with egg, and make a few incisions in the top. Sprinkle over caraway and nigella. Bake for 25 minutes, then increase heat to 220°C and cook for a further 15 minutes or until golden.

Step 8

For minted yoghurt, place all ingredients in a food processor. Whiz until smooth. Serve pie with the minted yoghurt.