- 3 tablespoons white wine vinegar (or white balsamic)
- 3 tablespoons dried cherries and blueberries
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 small garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- ¾ teaspoon ground cumin
- ¾ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground turmeric
- ½ pound ground lamb
- 1 cup canned crushed tomatoes
- ⅓ cup frozen peas
- 2 tablespoons chopped fresh parsley
- Double recipe pie crust
- 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, 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.
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, 30–35 minutes. Let cool slightly.
Note: Or, you can do it as a regular full size meat pie like I did.