Beef And Vegetable Handpies
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
53
Spice
41
Sweetness
51
Sourness
32
mins
Prep time (avg)
2.5
Difficulty
Ingredients:
2 tsps
Worcestershire Sauce1 small
Shallot (thinly sliced)3 tbsps
White Wine Vinegar2 tbsps
Extra-Virgin Olive Oil1 tsp
Dijon1 cup
Parsley (fresh)1130 g
Beef Stew Meat (cubed)2 tbsps
Madras Curry Powder1.25 tsps
Ground Cumin2 tbsps
Ginger (finely chopped peeled)2 large
Garlic (cloves, grated)1.25 cups
Cilantro (fresh)Directions:
1
Preheat the oven to 425 degrees F
2
Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water
3
Cover with plastic wrap and microwave until just softened, 3 to 5 minutes
4
Drain
5
Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper
6
Unroll the pie dough and cut each round in half
7
Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge
8
Crimp the edges with a fork to seal
9
Transfer to a baking sheet; cut two or three slits in the tops
10
Bake until deep golden brown, about 20 minutes
11
Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain
12
Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper
13
Add the arugula, parsley and shallot and toss
14
Serve with the handpies and more mustard for dipping
15
Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker
16
Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes
17
Cover and cook on low, 7 hours
18
Uncover and skim off any fat from the top of the mixture
19
Stir well to combine, then let stand 10 minutes
20
Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor
21
Pulse until combined; season with salt and pepper
22
Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper
23
Serve the curry with the naan; top with the remaining cilantro puree