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Spiced Lamb Hand Pies

Spiced Lamb Hand Pies

If you’re not a lamb person, ground beef will also taste great.


3 tablespoons white wine vinegar

3 tablespoons dried currants

2 tablespoons olive oil

1 small onion, finely chopped

1 small garlic clove, finely chopped

Kosher salt, freshly ground pepper

1 tablespoon tomato paste

3/4 teaspoons ground cumin

3/4 teaspoons ground ginger

1/4 teaspoons ground cardamom

1/4 teaspoons ground turmeric

1/2 pound ground lamb

1 cup canned crushed tomatoes

1/3 cup frozen peas

2 tablespoons chopped fresh parsley

All-purpose flour (for surface)

1 large egg, beaten to blend


  1. Step 1

    Bring vinegar to a boil in a small saucepan. Add currants; set aside.

    Step 2

    Heat oil in a large skillet over mediumhigh. 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 1/2″ 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.

How would you rate Spiced Lamb Hand Pies?

  • This was delicious, but it took longer to make than I thought it would from reading the recipe. I also was out of crushed tomatoes so substituted Hunt’s diced tomatoes with basil, garlic, and rosemary, and I think that intensified the savory notes. I will definitely make these again!

  • This was a hit. Followed the recipe with lamb. Made the dough in the morning. Looking forward to see how they keep and reheat.

  • This was delicious! I made the pies with beef since I don’t like lamb, and loved the result. I used whole wheat flour for half of the AP in the crust, adding a nice, nutty flavor to the pies. The filling has a great flavor, with the peas and currants as a great counterpoint to the curry spices. The filling was more than the crust could accommodate, but was also delicious on its own alongside some crusty bread.

  • I agree with the first reviewer that this is a great recipe. I didn’t have time to make pastry so I served the filling over brown rice. Great short-cut.

  • This a delicious. Made the pastry and filling exactly as written and it was phenomenal. Served with a salad. You don’t need anything more for a wonderful dinner.

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