Serves 4
1 pound ground beef chuck (not lean)
2 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoon vegetable oil
2 medium onion, chopped (1 cup)
2 tablespoon curry powder (preferably Madras)
1 cup russet (baking) potato, peeled and cut into 1/4-inch pieces (steam them)
12 tablespoons water
1/2 cup carrots, diced
1/2 cup frozen peas, thawed
1 package frozen puff pastry sheet, thawed
Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
Heat oil in 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 4 minutes. Put beef in a bowl.
Heat 1 tbsp of oil over medium-high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 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 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
Preheat oven to 400°F. Line large baking sheet with parchment.
Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin. Spoon filling on one side of the puff pastry and fold over. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal. Bake until deep golden brown and puffed, 25 to 30 minutes. Cool for about about 10 minutes. Serve.
Calories: 3200 for entire meal.