Crispy Curried Beef Turnovers - cooking recipe

Ingredients

Sauce
1 tablespoon curry powder
2 teaspoons soy sauce
2 teaspoons chili-garlic sauce
1/2 teaspoon sugar
1/4 teaspoon Chinese five spice powder
1 teaspoon cornstarch dissolved in 2 teaspoons water
Turnovers
1 tablespoon cooking oil
1/2 lb ground beef
1/4 cup finely chopped onion
1 green onion, minced
pastry dough, for a 9 inch double-crust deep-dish pie
1 egg yolk mixed with 1 teaspoon water
1 cup mangoes or 1 cup other chutney

Preparation

Combine sauce ingredients in a small bowl.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add meat, onions and green onions and cook, stirring, until meat is browned and just cooked through, about 5 minutes. Add sauce and cook, stirring, until sauce boils and thickens slightly. Remove from heat and let filling cool.
Preheat oven to 375\u00b0F Roll out pastry on floured board to a thickness of 1/8 inch. Using a 3-inch round cookie cutter cut out 20 circles. For each turnover, place 2 teaspoons filling on half of a round, moisten edges of dough with water, then fold other half over to enclose filling. Crimp edges to seal.
Place turnovers 1 inch apart on lightly oiled baking sheets; brush with egg yolk mixture. Bake until golden brown, 25 to 30 minutes. Serve warm with chutney on the side.