Indian Hand Pies with Lamb

From the Family Fun magazine, Feb 2011

Makes 12 hand pies

Ingredients:
1 lb lean ground lamb
1/3 cup chicken broth
1 Tbsp ground cumin
1 tsp turmeric
1 Tbsp paprika
1 tsp cinnamon
1/8 tsp cayenne pepper
1 small onion, minced
2 Tbsp minced parsley
2 Tbsp minced cilantro
1 Tbsp grated fresh ginger
2 cloves garlic, minced
1 medium russet potato, diced into 1/4-in cubes
1/2 cup frozen peas, defrosted
1 egg, beaten and seasoned with 3/4 Tbsp sea salt and 1/2 tsp pepper
3 (9-in) refrigerated pie shells or 2 lbs pizza dough
Egg wash (an egg beaten with 1 tsp water)

1. In a large, nonstick skillet over hi heat, saute the lamb until it's no longer pink, about 8 minutes.  Pour away the rendered fat, then add broth, all spices, onion, herbs, ginger, garlic and potato.  Simmer until potato is cooked through, about 10-12 min.  Remove the pan from heat and stir in peas.  Spread mixture on a baking sheet and let it cool for 20 min.  Stir in seasoned egg until blended.
2. Heat oven to 375.  Cut pie or pizza dough into twelve 6-in rounds.  (I find I can only get 9 out of the 3 pizza crusts.)  Divide the filling evenly among the dough portions (about 1/3 cup per pie), making a mound in the center of each round.  Brush the edges with the egg wash, then fold each pie in half and crimp the edges.
3. Place the pies on a greased baking sheet.  Brush the tops with the remaining egg wash and make a 1/2-in-long slit in the top of each one.  Bake the pies until they're golden brown, about 20-25 min.  Serve with your favorite mint or fruit chutney.

Make-ahead tip:
To save your pies for another meal, freeze them unbaked on a  cookie sheet, then bag them up.  Bake them as instructed in step 3, adding 10 extra minutes.  (FYI, I've found that baking them from frozen does not actually require any extra oven time.  When I add 10 extra minutes, they come out burned.)