Indeed.
Time to nominate!
Samosa Pie
The filling was delicious. I used ground beef instead of lamb, as we prefer it. This was my first experience with hot water crust and it will probably be my last. It’s fine, but too sturdy to be enjoyable for me. Crust is never my favourite part of a pie, but this would be better with shortcrust. Having it stand on its own out of the pan is not important to me, so I would probably use a deep pie plate if I make it again.
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The crust certainly looks good! Sorry it didn’t taste great.
The filling is a simplified Kheema – one of my favorite comfort dishes. It tastes good with or in anything! (Here is my kheema aloo method, and here are some of the ways I like to use kheema and a recipe link pretty close to what we make.)
@biondanonima I think this might be a Kheema Tourtiere by another name 
@pavlova Any chance you took an inside pic?
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Yes here is a photo. It’s easier to cut today as I didn’t have time for the 1+ hour rest I was supposed to give it yesterday. I usually hate putting anything with a crust in the microwave, but it softened up the crust nicely. 
I love keema and tourtière!
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That looks delicious! It very much reminds me of the raxos we enjoyed in Galicia when we were on thr Camino.
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Which brand of aji amarillo? I’ve looked at Fairway in the past and not found it 
That looks fantastic!
Well, I tossed the stupid miso-tofu dressing. What a total waste of perfectly nice tofu 
It was a little thinner than expected. I reduced the amount of lime juice and added some red wine vinegar as per some of the suggestions in the comments. Costco flank steak cut across the grain worked wonderfully.
Best,
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Completely weird — it doesn’t show up when I look for it at either the UES or UWS locations 
Here you go:
When I click on the link it takes me to the product…wierd.
I’ll just show them the pic next time I’m on the UES.
Notoriously hard to find everywhere here for some reason.
CAUSA WITH (SHRIMP AND) AVOCADO
I went looking for aji amarillo after @vinouspleasure’s mention of its availability and finally found it (but elsewhere).
I had boiled potatoes and avocado on hand, recalled a Causa-focused Dish of the Month on Chowhound, and saw this easy recipe (by no less than Madhur Jaffrey, accompanying a lovely article on Peru & potatoes).
My first time working with aji amarillo – what a lovely, fruity flavor! But spicy!
I skipped the shrimp (I was already cooking salmon) and made the potato base and avocado salad topping. Lovely flavors, lovely combination.
My only ding here is a personal one for the potato texture – I found the kneading instruction resulted in an unpleasantly (for me) doughy outcome, so next time I’ll just mix the aji amarillo paste into my normal-way mashed potato. Don’t skip the lime – it made everything sing! I also added a little minced red onion, and I’d use more cilantro next time.
.
Article free link
https://www.nytimes.com/2018/04/16/dining/potatoes-peru-madhur-jaffrey.html
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BAKED CREOLE TETRAZZINI.
I strayed a bit, starting out with an uncalled-for Holy Trinity which I reserved and set aside along with some roast chicken bits and sauteed smoked andouille sausage.
I also changed the sequence of things a bit, toasting the spices and making the sauce before adding the cooked noodles, reserved vegetables, and reserved meat.
Otherwise, pretty much as per the recipe. In the interest of regional cooking, I did use cheddar cheese (my initial reaction was to nix the cheddar) and tossed in a wee bit of provolone as I had some to use up. I used a homemade creole seasoning.
A half recipe in a 10” Le Creuset braiser barely fit.
While my dish did not come out in neat little wedges, we found this very tasty. Honestly, really good. However, would I make it again from scratch? Probably not. With my additions, it took a couple of hours to throw together and made a pile of dirty dishes. In hindsight, this is the kind of thing that would take leftovers (the right ones, if you had them on hand) above the sum of their parts.
I’m glad I made it, as I picked up a few ideas. Will do something similar again, when the shoe fits…
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i’ve been thinking about giving this a try, thanks for posting!
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