Beef and Vegetable Handpies
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 684 calorie
- Total Fat
- 38 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 72 milligrams
- Sodium
- 1072 milligrams
- Carbohydrates
- 64 grams
- Dietary Fiber
- 4 grams
- Protein
- 28 grams
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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.