Delicious as lunch fare or a light evening meal, these pockets are a cross between an Italian calzone and an Indian samosa. The moist and tasty lamb filling is packed with spicy goodness without the heat.
Makes: 12 hand pies
Hands-on Time: 40 minutes
Total Time: 1 hour 40 minutes
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.
In a large, nonstick skillet over high heat, sauté the lamb until it's no longer pink, about 8 minutes. Pour away the rendered fat, then add the broth, all the spices, and the onion, herbs, ginger, garlic, and potato. Simmer until the potato is cooked through, about 10 to 12 minutes. Remove the pan from the heat and stir in the peas. Spread the mixture on a baking sheet and let it cool for 20 minutes. Stir in the seasoned egg until evenly blended.
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.