I saw this recipe in Bon Appetit and thought it looks great for Purim. If you’re not a lamb person, ground beef will also taste great.
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 and freshly ground black pepper
1 tablespoon tomato paste
¾ teaspoon ground cumin
¾ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground turmeric
½ pound ground lamb
1 cup canned crushed tomatoes
⅓ cup frozen peas
2 tablespoons chopped fresh parsley
Store Bought or Homemade Pie Dough  or puff pastry squares
All-purpose flour (for surface)
1 large egg, beaten to blend
Bring vinegar to a boil in a small saucepan. Add currants; set aside.
Heat oil in a large skillet over medium-high. 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.
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 ½” 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.
Bake until pies are golden brown, 30–35 minutes. Let cool slightly.
Do Ahead: Filling can be made 2 days ahead. Cover and chill.