Fresh Tart

Beef and Curry PiesAdapted from the November, 2006, issue of Gourmet MagazineServes 4¾ lb. ground beef chuck (not lean)1 Tbsp. soy sauce½ tsp. sugar½ tsp. salt1 medium onion, chopped (1 c.)1 Tbsp. curry powder (or to taste)1 large russet (baking) potato, peeled and cut into ¼-inch pieces (1 c.)6 Tbsp. water¼ c. frozen peas, thawed2 (17 ¼ oz) packages frozen puff pastry sheets, thawed1 large egg, lightly beatenparchment paper5-inch round cookie cutterGently mix together beef, soy sauce, sugar, and salt. Heat a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 5 minutes. Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet. Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3-5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3-5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 3 minutes. Return beef to skillet and stir in peas. Remove from heat and cool a bit.Put oven racks in upper and lower thirds of oven and preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.Roll one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 rounds with cutter. Transfer 2 rounds to a baking sheet. Using a pastry brush or your fingers, moisten the edges of the 2 rounds. Mound 1/3 c. filling onto the center of each of the 2 rounds, leaving the egg-moistened border clear. Stretch the other two rounds a bit, then place them over the filled rounds, covering completely. Gently press edges with tines of a fork to seal. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling leftover). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25-30 minutes. Cool pies to warm, about 10 minutes, or room temperature.Notes: beef pies can be assembled and brushed with egg 1 day ahead and chilled, covered, or 1 week ahead and frozen, wrapped well. Bake frozen pies (do not thaw) an additional 5 minutes. Beef pies can be baked 1 day ahead and cooled completely, then chilled. Reheat on a baking sheet in the middle of a 350 degree F oven until filling is hot, about 15 minutes.