A peasant’s dish, and a perfect make-ahead lunch or dinner

Ingredients:

• ½ Lb ground chuck
• 1 Cup russet potato, cut into 1-inch squares
• 1 Tbsp soy sauce
• 2 Tbsp yellow curry paste
• ½ Tsp salt
• 1 Tsp sugar
• 1 Tsp vegetable oil
• 1 Cup chopped onion
• 6 Tbsp water
• ¼ Cup frozen peas, thawed
• 1 Large egg, beaten
• 2 Packages of frozen puff pastry, thawed (18 oz)
• Parchment paper
• 5-Inch water glass, floured, for cutting rounds

Preparation:

1. Heat oil in large skillet
2. Add curry paste and cook until fragrant
3. Mix together chuck, soy sauce, salt, and sugar until combined
4. Cook the mix in the flavored oil until chuck is no longer pink
5. Reserve drippings, strain out solids
6. Add the onion to the drippings and cook till translucent
7. Add the potatoes and cook till translucent
8. Add water to potatoes and onions and cook until potatoes are done
9. Scrape up browned bits, add peas, and cook till water is reduced
10. Cool
11. Roll out sheet of dough on lightly floured parchment paper
12. Cut into 5-inch rounds
13. Place 1/3 cup filling on bottom of rounds
14. Roll out second sheet of dough and again cut with floured water glass for 5-inch rounds
15. Top each bottom round circle with 1/3 cup filling
16. Take second round and cover, making a top
17. Place on cookie sheets, preferably non-stick
18. Flute edges with a fork to form a seal
19. Brush with egg
20. Cook in 400-degree oven for about 25 minutes or until golden brown.