3 cups all-purpose flour

1 cup cornmeal

1 tsp. salt

1/2 cup vegetable oil

5 medium potatoes, quartered (1 ¼ lb.)

1 medium onion, diced (1 cup)

1 medium carrot, diced (½ cup)

3 cloves garlic, minced (1 Tbs.)

1 cup frozen peas

1 cup low-sodium vegetable broth

2 tsp. agave nectar or sugar

2 Tbs. soymilk

1. To make Crust: Preheat oven to 375°F. Whisk together flour, cornmeal and salt in bowl. Stir in oil until clumps form. Add about 1 cup cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.

2. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

3. Heat oil in skillet over medium heat. Add onion, carrot, garlic and garam masala, and sauté 5 minutes, or until carrot is tender. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. 

4. Separate the dough into 5-6 chunks. Roll each into a circle on floured work surface. Add 1/2-3/4 cup of filling to half of each round, fold other half over and crimp edges with fingers. Brush with soymilk just before baking. Place pies on baking sheet, and bake 30 minutes, or until crust is golden. Let stand 5 minutes before serving.