Family Fun Magazine, Feb 2011
1 pound lean ground lamb
1/3 cup chicken broth (homemade is best, I used about 1 cup of broth)
1 tablespoon ground cumin
1 teaspoon turmeric
1 tablespoon paprika
1 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 small onion, minced
2 tablespoons minced parsley
2 tablespoons minced cilantro
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 medium russet potato, diced into ¼-inch cubes
1/2 cup frozen peas, defrosted
1 egg beaten and seasoned with 3/4 tablespoon sea salt and 1/2 teaspoon pepper
3 (9-inch) refrigerated pie shells or 2 pounds pizza dough (I used bread machine pizza dough, you'll need double the recipe to have enough for these hand pies)
Egg wash (an egg beaten with 1 teaspoon water)
Heat the oven to 375°. Cut the pie or pizza dough into twelve 6-inch rounds. Divide the filling evenly among the dough portions (about 1/3 cup per pie), making a mound in the center of each round. Brush the edges with the egg wash, then fold each pie in half and crimp its edges.
Place the pies on a greased baking sheet. Brush the tops with the remaining egg wash and make a 1/2-inch-long slit in the top of each one. Bake the pies until they're golden brown, about 20 to 25 minutes. Serve with your favorite mint or fruit chutney.
Tips: To save your pies for another meal, freeze them unbaked on a cookie sheet, then bag them up. Bake them as instructed in step 3, adding 10 extra minutes.
These are game pieces from a Lottino game I purchased at a thrift shop for 50 cents.
I love the colours!