Beef and Vegetable Handpies

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

1 small turnip, peeled and thinly sliced

1 carrot, thinly sliced

2 cups cold leftover Slow-Cooker Beef Curry, recipe follows

2 teaspoons Worcestershire sauce

Kosher salt and freshly ground pepper

1 14-ounce package refrigerated pie dough (2 rounds)

1 small shallot, thinly sliced

3 tablespoons white wine vinegar

2 tablespoons extra-virgin olive oil

1 teaspoon dijon or whole-grain mustard, plus more for dipping

1 5-ounce package baby arugula (about 8 cups)

1/2 cup fresh parsley

Slow-Cooker Beef Curry:

2 1/2 pounds cubed beef stew meat

1 pound small red-skinned potatoes, quartered

2 tablespoons Madras curry powder

1 1/4 teaspoons ground cumin

2 tablespoons finely chopped peeled ginger

2 large cloves garlic, grated

Kosher salt and freshly ground pepper

5 slices naan bread

2 15 -ounce cans diced fire-roasted tomatoes

1 1/4 cups fresh cilantro

1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

Directions

Preheat the oven to 425 degrees F. Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and microwave until just softened, 3 to 5 minutes. Drain.

Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper. Unroll the pie dough and cut each round in half. Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge. Crimp the edges with a fork to seal. Transfer to a baking sheet; cut two or three slits in the tops. Bake until deep golden brown, about 20 minutes.

Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain. Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper. Add the arugula, parsley and shallot and toss. Serve with the handpies and more mustard for dipping.

Slow-Cooker Beef Curry:

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. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.

Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. 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. Pulse until combined; season with salt and pepper.

Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Serve the curry with the naan; top with the remaining cilantro puree.

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