In a large saucepan, heat 2 Tbsp oil before adding garlic, ginger paste.
Add diced onion and fry until translucent.
Add the ground coriander, cumin, tumeric, chili and curry powder to roast the spices. Move this to one side of the saucepan.
Add the ground meat and brown. If you are using a high fat content meat such as beef, fat/oil will exude from the meat. Drain excess fat, but retain enough to fry potatoes. Move meat to side of saucepan with spices.
Add your diced potatoes.
When the potatoes are partially cooked, stir it with the spices and meat.
Add tomato paste, kefir, salt and pepper.
Simmer for 15 minutes.
Add frozen peas and simmer for another 5 minutes.
Add chopped cilantro and stir.
Cool mixture completely before making pies
Folding Puff Pastry
Defrost your puff pastry
Depending on the puff pastry you purchased, the thickness should be slightly less that 1/8" or 3 mm.
Cut your pastry dough with a pastry cutter, pizza cutter or knife to squares or rectangles, depending on the original shape of the dough.
Add the cold filling to the bottom half of the pastry, making sure you have sufficient space to seal the pie.
Dip your fingers into the water and run it around the pastry edge to make it tacky.
Fold over the top half of the pastry to seal.
Seal the dough edges by lightly pressing the fork tines into the pastry.
Whisk egg in a bowl with 2 teaspoons of water.
Brush pies with egg wash.
Place on a baking tray.
Baking Pies
Preheat oven to 350° farhenheit
Bake for 25 minutes or until pies are golden brown. The bottoms should be crisp and the tops should not look translucent.
Freezing Pies
Place unbaked pies on a baking tray, making sure they don't touch.
Freeze pies.
Store in a freezer bag for future consumption.
Notes
Nutritional values are based on recipe using ground beef.