I discovered why the goddamned samosa pie didn't cook despite being blitzed to death

I've written on this topic in several posts, making references to the failed ish cooking item, here's the conclusion to the whole saga.

I made a samosa pie, first time for samosa innards, and first time making a pie, for thanksgiving. Par boiled the potatoes and put them in the pie, expecting the rest to cook in 50+ minutes. Turns out the insides of the pie were kinda' raw. So two days later I put the pie in the oven at 375F for 35 minutes expecting the potatoes to cook finally. Still not fully cooked in the inside.

And then it all made sense. Air is a good insulator, one of the best. The insider of the pie is protected by other potatoes, and while 375 for 40 minutes may have been sufficient for fully exposed one-layered potato roast, it's not enough for a pie. It was silly for me to expect them to cook inside, and I should have pre-cooked them before putting in the oven.

Thus, my next thing is to put it all in air fryer or just the pan, and cook the potatoes like regular potatoes, fuck the pie. What a massive debacle this whole situation has been, but at least I understood the importance of heat transfer in baking ugh.