Pierce a few holes in the potatoes with a knife, then microwave on high for 10-12 minutes until the potatoes are tender and can be easily pierced with a fork. Peel the potato skin off and discard.
3. Step
Gently crumble the potato and mix thoroughly with the rest of the filling ingredients.
4. Step
Grease the skillet generously with butter and press one 9” pie crust on the bottom of the skillet.
5. Step
Add potato-pea filling into the skillet and spread evenly.
6. Step
Place the second 9” pie crust over the filling and seal the two pie crusts together along the edges of the skillet.
7. Step
Brush egg wash onto the top of the pie and evenly sprinkle the caraway seeds on top.
8. Step
Make a few venting slits for the pie and bake for 25-30 minutes on the middle rack or until the crust is golden brown.
9. Step
Serve warm alongside mint-cilantro and tamarind chutneys.
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