Beef and vegetable pies

Ingredients:

Pies

• 1 small turnip, peeled and thinly sliced
• 1 carrot, thinly sliced
• 2 cups cooled leftover beef curry, recipe below
• 2 tsp Worcestershire sauce
• 1 package (400 g) of chilled pie dough (2 layers)
• 1 small shallot, thinly sliced
• 3 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tsp Dijon or grainy mustard + extra for serving
• 150 g small arugula (about 8 cups)
• 0.5 cup fresh parsley

Slow Cooker Beef Curry

• 2.2 kg beef for stewing, diced
• 450 g medium red potatoes, cut into 4 pieces
• 2 tablespoons Madras curry powder
• 1 and 1/4 teaspoons ground cumin
• 2 tbsp finely chopped peeled ginger root
• 2 large cloves garlic, grated
• 5 slices of naan
• 2 x 425g cans of canned chopped fire-roasted tomatoes
• 1 and 1/4 cups fresh cilantro
• 1/4 cup pickled jalapeño rings + 1 tablespoon brine from jar

Preparation:

1. Preheat oven to 220°C (425°F). Combine turnips and carrots in a large bowl with 1 tablespoon of water. Cover with plastic wrap and microwave. Microwave until the vegetables are tender, 3-5 minutes. Drain.
2. Add the beef curry and Worcestershire sauce to the vegetables and toss to distribute the ingredients evenly; season with salt and pepper to taste. Unfold the pie crust and cut each circle in half. Spoon a quarter of the filling onto one side of each half circle and fold it in half to form a triangle. Crimp the edges with a fork to seal.
3. Transfer to a baking sheet; use a knife to make 2-3 slits in the top of the pies. Bake until dark golden brown, about 20 minutes.
4. Meanwhile, combine the shallots in a small bowl with 2 tablespoons vinegar and 2 tablespoons water; let sit for 10 minutes, then drain. Combine the remaining 1 tablespoon vinegar, olive oil, and mustard in a large bowl until smooth; season with salt and pepper to taste. Add the arugula, parsley, and shallots and toss to combine.
5. Serve the salad with the patties and mustard for dipping.
   
   Slow Cooker Beef Curry:
   
   In a 6-quart slow cooker, combine the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, garlic, 1 teaspoon salt, and a couple of grinds of black pepper. Crumble half a slice of naan into small pieces and sprinkle over the beef and potatoes, then add the tomatoes. Cover and cook on low for 7 hours.
6. Uncover and skim off any fat from the surface of the sauce. Stir well, then let sit for 10 minutes. Meanwhile, in a food processor, combine the cilantro, pickled jalapeño, and brine, 1/4 cup water, and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger. Blend until smooth; season with salt and pepper to taste.
   
   Stir 3 tablespoons of cilantro puree into the slow cooker and season with salt and pepper to taste. Serve the curry with naan bread; top with the remaining cilantro puree.