Wow! And I’m not even a meat pie person (far from it, actually).
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I was hoping for a little more detail! Cumin, red pepper, szechuan pepper?
Ah sure
Lots of onion (some recipes called for 1:1 for the meat, I used less, maybe 1/4), garlic, a bit of ginger, cumin, Sichuan pepper optional (I used some but it wasn’t very prevalent in the end).
Finely chopped lamb or beef are usual, but I had some very nice grass-fed ground beef to use up, so that’s what I used. (I do prefer the flavor of lamb in these, but they can be gristly when you buy them.)
The dough can be plain or enriched (egg) — I went with plain (bec egg shortage) and used 1/2 chapati flour (very finely milled WW) and 1/2 AP.
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Chetna Makan has a chicken pie I’ve been eyeing — let me find it.
ETA: It’s in Cardamom Trail, pictured here. A spiced chicken korma kind of filling in a proper pastry outer. I can dm you the recipe if you want to try it. She has a simpler filling on BBC.
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Thanks! I’ll actually have a look to try and get The Cardamom Trail. I’m hoping to line up a few cooking projects for later this summer when I have some time off.
PS. I just ordered a copy of the book.
It was a Baking COTM on Chowhound. If you decide to start cooking from it, maybe we start a Cooking From thread here. Might just be the impetus I need to get back into it, and maybe others who own it from when we all bought it on Kindle sale 
I like the Tomato & Paneer loaf and the Spinach and Spice loaf, both quick breads. I think I also made a simpler cake or two, and possibly the onion tart (quiche).
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Happy Pi Day, everyone!
I make tourtière every year at Christmas, but that’s about it. I made some amazing Jamaican patties and posted them on Chowhound, probably for a COTM or DOTM, but sadly I didn’t bookmark the recipe and can’t find it now.
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I made Jamaican patties and didn’t like the dough recipe, very sticky. Next time I want to try with puff pastry. My daughter thinks that’s a bad idea but she NEVER makes pie dough.
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You’ll have curry puffs not Jamaican patties, but they’ll be no less delicious!
You could try @shrinkrap’s idea of empanada wrappers, or make them yourself.
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Our usual dim sum place makes these (weekends only), but they are meh. The wife of a Chinese friend made them for a party at their place, and they were wonderful; I had to stop eating them to not appear uncivilized 
. She gave me her recipe, but I don’t know where in my emails it is. This one sounds promising. It’s been bookmarked.
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Can you try search function in emails?
Did, by name, but couldn’t find it. As is usually the case, I’ll come across it at some random tine.
If you make kheema, you can use that for the filling.
Also came across this one from Kristina Cho, which is more like the Malaysian chicken (and potato) curry puff I ate today.
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