On Vox: Curried Meat Pies
Curried Meat Pies
makes 8 pies. Cost: $16
1 lb Ground meat (lamb for me)
3 medium yellow onions, diced
1/2 cup frozen snow peas
1/2 cup turnips, diced
2-3 T freshly ground Curry powder (I used World Spice Market Capetown Masala)
1 t Sea salt
1 T cooking oil
Cayenne pepper (optional)
2 pkg Pillsbury Pastry dough, thawed
Preheat oven to 425
Saute onions in oil in large skillet until clear, add Curry, half salt, and continue to saute until onions start to brown.
Brown meat separately in medium skillet, stirring constantly to get a fine, even size to the ground meat. Once the meat is hot enough to drain off the fat, then add meat, and additional salt, to the curry pan and continue to brown. Add turnips and peas and cook until peas are bright green. At this point the meat is cooked and you can taste it to see if more salt or spice needs to be added.
On a lightly floured surface, unfold one pastry shell and cut into halves. Pastry dough may be stretched to desired size or shape, but too thin will not support a full meat filling. If the dough tears, dampen with a drop of water and press together.
Spoon the filling into the halves and fold in any artistic manner you desire. Press dough edges together with a fork and place on lightly greased baking sheet. Bake at 425 for 12 minutes.
Originally posted on thewulf.vox.com