Beef and Vegetable Handpies

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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