Ingredients

• 3 tablespoons white wine vinegar
• 3 tablespoons dried currants
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 small garlic clove, finely chopped
• Kosher salt, freshly ground pepper
• 1 tablespoon tomato paste
• 3/4 teaspoons ground cumin
• 3/4 teaspoons ground ginger
• 1/4 teaspoons ground cardamom
• 1/4 teaspoons ground turmeric
• 1/2 pound ground lamb
• 1 cup canned crushed tomatoes
• 1/3 cup frozen peas
• 2 tablespoons chopped fresh parsley
• All-Butter Pie Dough
• All-purpose flour (for surface)
• 1 large egg, beaten to blend

Instructions

1. Bring vinegar to a boil in a small saucepan. Add currants; set aside.
2. Heat oil in a large skillet over mediumhigh. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.
3. Place a rack in middle of oven; preheat to 350°. Working with one at a time, roll out dough on a lightly floured surface to 12" squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving 1/2" border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.
4. Bake until pies are golden brown, 30-35 minutes. Let cool slightly.
5. Do ahead: Filling can be made 2 days ahead. Cover and chill.