If you’re not a lamb person, our ground beef will also taste great.
- 3 tbsp white wine vinegar
- 3 tbsp dried currants
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 small garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tbsp tomato paste
- 3/4 tsp ground cumin
- 3/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/4 tsp ground turmeric
- 1/2 lb White Oak Pastures Pasture-raised, Grassfed Ground Lamb
- 1 cup canned crushed tomatoes
- 1/3 cup frozen peas
- 2 tbsp chopped fresh parsley
- All-Butter Pie Dough
- All-Purpose Flour, for surface
- 1 large egg, beaten to blend
Bring vinegar to a boil in a small saucepan. Add currants; set aside.
Heat oil in a large skillet over medium-high. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. 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.
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 ½” 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.
Bake until pies are golden brown, 0-35 minutes. Let cool slightly.
Do Ahead: Filling can be made 2 days ahead. Cover and chill.