Curried lamb pasties with spicy sweet potato and tamarind

Total time: About 1 1/2 hours, plus cooling time for the filling 

Servings: Makes 6 hand pies.

Note: Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. Tamarind paste is available at Asian, Indian and Latin markets, and is generally available at cooking and gourmet supply stores.
2 tablespoons butter
1 large yellow onion, chopped
1 tablespoon minced garlic
1 pound lamb shoulder chops (or 3/4 pound lamb stew meat)
2 cups chopped, peeled sweet potatoes (about 2), cut into small cubes
1 tablespoon tomato paste
1 tablespoon water
1 tablespoon harissa, or to taste
2 tablespoons red curry powder
1/4 teaspoon cayenne, or to taste
1 teaspoon crushed fennel seeds
1 teaspoon coriander
2 tablespoons seedless tamarind paste
Salt and pepper to taste
1 recipe basic savory pie dough (No. 1 or 2), chilled
1 egg, lightly beaten

1. In a large, heavy-bottom saucepan over medium heat, melt the butter. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and reduce the heat to medium-low until aromatic. Remove from heat. .
2. Trim the lamb meat from the bone into one-half-inch pieces (you should end up with about three-fourths pound). Add the lamb to the onion and garlic mix and increase the heat to medium. Cook, stirring occasionally, until the lamb is no longer pink, about 5 minutes.
3. Stir in the cubed sweet potatoes, tomato paste, water and harissa to the pan. Reduce the heat to medium-low, cover and steam, just until the potatoes begin to soften, about 5 minutes, stirring occasionally. Stir in the curry powder, cayenne, fennel seed, coriander and tamarind paste, scraping the side of the pan to incorporate any crusty bits. Cook until most of the liquid has evaporated and the potatoes are nearly soft, about 8 minutes. Season with one-half teaspoon salt, or to taste, and pepper to taste, and adjust the heat with additional cayenne if desired. Remove the pan from heat, and set aside to cool.
4. Heat oven to 375 degrees. Remove the chilled dough from refrigerator and divide into six equal-sized balls. On a clean, floured surface, press each ball into a flattened disk approximately 6 to 7 inches in diameter.
5. Going one at a time, brush the edges of each disk with beaten egg and add a one-third-cup mound of cooled lamb filling to the center. Then fold the dough over to make a half-circle, crimp edges to close and transfer to a baking sheet lined with parchment paper.
6. Brush the top of each hand pie lightly with beaten egg. Cut two steam vents in the top of each. Bake the pies until they are a deep, golden brown, about 40 minutes, rotating halfway through for even coloring.

Analyzed using basic savory pie dough No. 1. Each of 6 servings: 682 calories; 18 grams protein; 61 grams carbohydrates; 5 grams fiber; 41 grams fat; 20 grams saturated fat; 139 mg. cholesterol; 4 grams sugar; 738 mg. sodium.

Copyright © 2010, The Los Angeles Times

Basic savory pie dough No. 1

Total time: 15 minutes, plus freezing and chilling times
Servings: Makes enough dough for 1 double-crust (9-inch) pie or 6 individual hand pies

1/2 cup lard or vegetable shortening
1/2 cup (1 stick) butter
2 2/3 cups (11 1/2 ounces) flour
1 teaspoon salt
5 tablespoons cold water

1. Freeze the lard and butter until solid, at least one hour (up to overnight).

2. In a large mixing bowl, mix together the flour and salt. Using the coarse side of a grater, grate the frozen lard and butter into the flour. (If the lard or butter begins to stick, dust the grater lightly with flour).

3. Sprinkle the cold water over the mixture, a little at a time, mixing with a fork, until it just begins to form a rough clump. Handling as little as possible, press the dough into a disk. Wrap the dough tightly and chill in the refrigerator for at least 20 minutes, up to overnight.

Each of 6 servings: 492 calories; 6 grams protein; 42 grams carbohydrates; 2 grams fiber; 33 grams fat; 17 grams saturated fat; 57 mg. cholesterol; 0 sugar; 391 mg. sodium.

Basic savory pie dough No. 2 (cream cheese)

Total time: 15 minutes, plus chilling timeServings: Makes enough dough for 1 double-crust (9-inch) pie or 6 individual hand pies
1 (8-ounce) container cream cheese, at room temperature
1 cup (2 sticks) butter, at room 1/4 cup cream
1 teaspoon salt
2 2/3 cups (11 1/2 ounces) flour

1.In a large bowl, beat together the cream cheese and butter until light and fluffy, then stir in the cream and salt until combined.

2. Stir in the flour, a little at a time, using a fork. Handling as little as possible, shape the dough into a disk. Wrap the dough in plastic wrap and refrigerate until chilled and firm, at least one hour, up to overnight.

Each of 6 servings: 638 calories; 9 grams protein; 44 grams carbohydrates; 2 grams fiber; 48 grams fat; 29 grams saturated fat; 137 mg. cholesterol; 1 gram sugar; 518 mg. sodium.