Spicy Chickpea and Potato Samosa Hand Pies

**Prepare the pie crust:** In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.

**Prepare the samosa filling:** Heat vegetable oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic, grated ginger, and chopped green chilies. Cook for another minute until fragrant.

Add diced potatoes, drained chickpeas, turmeric powder, garam masala, cumin powder, and coriander powder. Stir well to combine. Add 1/4 cup water, cover the skillet, and cook until the potatoes are tender, about 15-20 minutes. Stir occasionally to prevent sticking. Mash some of the potatoes to create a slightly thicker filling.

Remove the skillet from the heat. Stir in lemon juice and chopped cilantro. Let the filling cool completely.

**Assemble the hand pies:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled pie crust to about 1/8 inch thickness. Use a cookie cutter or knife to cut out circles (approximately 4-5 inches in diameter).

Place a spoonful of the cooled samosa filling in the center of each circle. Fold the dough over to form a half-moon shape. Press the edges firmly to seal, using a fork to crimp the edges for a decorative touch and to ensure a tight seal.

Place the hand pies on the prepared baking sheet. Brush the tops with beaten egg (optional) and sprinkle with sesame seeds (optional).

Bake for 25-30 minutes, or until the hand pies are golden brown. Let them cool slightly before serving.