Meat Pie

Directions

For Dough:

1. Combine the flour, salt, sugar, and frozen butter in the bowl of a mixer, or in a large mixing bowl. Process until the butter is broken up into pea-sized clumps.
2. Transfer the flour mixture to a medium bowl. Add 6 tablespoons of the cold water.
3. Gather the dough together and knead it gently until the dough just comes together.
4. Shape the dough into a flattened disk about 6 inches in diameter and cover it with plastic wrap.
5. Chill the dough for at least 2 hours.

For Filling:

6. Cook the russet potato in boiling water for about 15 minutes, until just cooked through.
7. Cool the potato under running water, peel, and chop it into ¼-inch cubes. Set aside the potato cubes and discard the peels.
8. Pour the olive oil into a medium pan set over medium heat.
9. Add the madras curry and heat for about 15 seconds, until fragrant.
10. Add the red onions, carrots, and garlic. Sauté for about 5 minutes, until onions have become translucent
11. Add the thyme, ground beef, and red pepper flakes, and stir to break up the ground beef. Cook for another 3 minutes.
12. Add the reserved potato cubes and beef broth. Season with salt.
13. Bring all to simmering, and cook for a final 5 minutes.
14. Remove the filling from the heat and spread it over a baking sheet. Cover loosely with plastic wrap and chill in the refrigerator. 

For Assembly:

15. Roll the dough out on a well-floured surface to a rectangle of ⅛-inch thickness.
16. Cut out 5-inch rounds, collecting the scraps and re-rolling until you have 10 circles total.
17. Lay each of the rounds out on a well-floured surface. Place 2 tablespoons of the cooled filling into the center of each.
18. Brush the edges of each of the rounds with a pastry brush dipped in water. Fold the circles in half around the filling, forming half-moon shapes.
19. Press down on the edges of each of the folded rounds with the tines of a fork to crimp them closed.
20. Place the pies on a baking sheet lined with parchment and chill for at least 60 minutes.

For Assembly:

21. Preheat the oven to 350°F.
22. Whisk together the egg and water in a small bowl.
23. Brush the top of each pie with the egg wash.
24. Prick the tops of each pie with a fork to create ventilation. Bake the tray of pies for 20–25 minutes, until the crusts are golden-brown and filling is just bubbling through.
25. Allow the pies to cool for at least 10 minutes before serving.