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Spiced Lamb Hand Pies

Name: Spiced Lamb Hand Pies
Cuisine: middle_eastern
Ingredients: 3 tablespoons white wine vinegar; 3 tablespoons dried currants; 2 tablespoons olive oil; 1 small onion, finely chopped; 1 small garlic clove, finely chopped; Kosher salt, freshly ground pepper; 1 tablespoon tomato paste; 3/4 teaspoons ground cumin; 3/4 teaspoons ground ginger; 1/4 teaspoons ground cardamom; 1/4 teaspoons ground turmeric; 1/2 pound ground lamb; 1 cup canned crushed tomatoes; 1/3 cup frozen peas; 2 tablespoons chopped fresh parsley; All-Butter Pie Dough; All-purpose flour (for surface); 1 large egg, beaten to blend

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Ingredients

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directions

1.
Bring vinegar to a boil in a small saucepan. Add currants; set aside.
2.
Heat oil in a large skillet over mediumhigh. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.
3.
Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12" squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving 1/2" border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.
4.
Bake until pies are golden brown, 30-35 minutes. Let cool slightly.
5.
Do ahead: Filling can be made 2 days ahead. Cover and chill.

Recipes sourced from Epicurious.com.

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