Beef and Curry Pie

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Oooh these are good. I had leftover puff pastry to use up. I actually didn't have frozen peas, which I couldn't believe (we always do!), so I added half a can of lentils, which I might actually recommend adding in addition to the peas, I thought they were good. On anther note, the filling itself is just good over rice, if you have leftovers.

1/2 pound ground beef
1 tbsp soy sauce
1/2 tsp sugar
1/4 tsp salt
1 tsp veg oil
1 medium onion, chopped
1 tbsp curry powder
1 large russet (baking) potato, peeled and cut into very small pieces.
6 tbsp water
1/4 cup frozen peas, thawed
1/2 cup canned lentils?
2 pkgs frozen puff pastry, thawed
1 egg, lightly beaten

Mix together beef, soy sauce, sugar and salt with your hands until combined well. Heat oil in skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned.
Drain beef in colander over a bowl, and return beef drippings to uncleaned skillet.
Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened - 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, (says 3 to 5 minutes). Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas (and lentils if using). Then cool filling, stirring occasionally, about 30 minutes.

Roll out one sheet of dough into a 12 inch square on a lightly floured surface with a lightly floured rolling pin and cut out 5" rounds. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4 in border around edges. Brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork to seal, then transfer pies to baking sheet. You would have about 8 pies. Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven switiching places halfway through, until pies are deep golden brown and puffed, 25 to 30 minutes.

- From Gourmet

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