Curried Beef & Lentil Pie

Directions

1. On a lightly floured surface, roll half pastry out to a 10-inch circle; fit into a pie plate.
2. In a large, heavy skillet, cook ground beef, breaking up any lumps of meat with a spoon. As it cooks, add onion, jalapeno, garlic, and ginger. Cook until meat is no longer pink and onion is soft. Stir in lentils, cilantro, curry powder, cumin, garam masala, and salt and cook for another 3-4 minutes, until any excess moisture has cooked off and spices are fragrant. Set aside to cool slightly.
3. Preheat oven to 425˚F (220˚C). Pour filling into shell. Roll out second piece of pastry slightly larger than top, place over filling, then trim edges to within ½-inch of the pie plate and crimp to seal. Cut a few slits in the top to help steam escape.
4. Brush top and edge of pastry with beaten egg. Bake until golden, 40-45 minutes. Serve warm or at room temperature, with 1 Tbsp (30 mL) of chutney per slice.