Spiced Lamb Hand Pies

Ingredients

• •3 tablespoons white wine vinegar
• •3 tablespoons dried currants
• •2 tablespoons olive oil
• •1 small onion
• •1 small garlic clove
• •to taste kosher salt and pepper
• •1 tablespoon tomato paste
• •¾ teaspoons ground cumin
• •¾ teaspoons ground ginger
• •¼ teaspoons ground cardamom
• •¼ teaspoons ground turmeric
• •½ pound ground lamb
• •1 cup canned crushed tomatoes
• •⅓ cup frozen peas
• •2 tablespoons chopped fresh parsley
• •1 recipe All-Butter Pie Dough
• •as needed all-purpose flour
• •1 large egg
• •beaten to blend

Cooking Instructions

1. 1.

   Bring vinegar to a boil in a small saucepan. Add currants; set aside.

   5 min

2. 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.

   20 min

3. 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.

   15 min

4. 4.

   Bake until pies are golden brown, 30-35 minutes. Let cool slightly.

   35 min

5. 5.

   Do ahead: Filling can be made 2 days ahead. Cover and chill.