If you’re not a lamb person, ground beef will also taste great.
Ingredients
4 Servings
3
3
2
1
1
1
¾
¾
¼
¼
½
1
⅓
2
1
Preparation
-
Step 1
Bring vinegar to a boil in a small saucepan. Add currants; set aside.
Step 2
Heat oil in a large skillet over medium-high. 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.
Step 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 ½” 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.
Step 4
Bake until pies are golden brown, 30–35 minutes. Let cool slightly.
Step 5
DO AHEAD: Filling can be made 2 days ahead. Cover and chill.
