Prep / Cook / Total - 20 / 30 / 50min
Ingredients
• 3 tbsp white wine vinegar
• 3 tbsp dried currants
• 2 tbsp olive oil
• 1 small onion finely chopped
• 1 small garlic clove finely chopped
• salt and ground black pepper
• 1 tbsp tomato paste
• ¾ tsp ground cumin
• ¾ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground turmeric
• 250g lamb mince
• 1 cup canned crushed tomatoes
• ⅓ cup frozen peas
• 2 tbsp chopped fresh parsley
• Pie dough
• Flour (for the bench)
• 1 large egg, beaten to blend
Instructions
1. Bring vinegar to a boil in a small pot. Add currants; set aside.
2. Heat oil in a large pan 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.
3. Place a rack in middle of oven; preheat to 180°. Working with one at a time, roll out dough on a lightly floured surface to 30cm squares. Cut each into 4 squares; transfer to 2 baking paper lined baking trays. Spoon filling onto one side of squares, leaving 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.
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