CURRIED STEAK AND SWEET POTATO PASTIES

Heat 1 tbsp of the oil in large non-stick skillet over medium heat. Add shallots, garlic and ginger; cook, stirring, for 3 minutes. Stir in thyme, curry powder, salt, pepper, allspice and cayenne for 1 minute. Stir in sweet potato and turnip; cook, stirring, for 2 minutes. Set aside.

Dividing dough in half or using one batch (and keeping the remainder refrigerated), roll out dough on top of parchment paper, sprinkling with flour as needed, to 1/8 inch thickness. Using a small plate or saucer as a guide, cut out four 6 1/2-inch rounds. Stacking rounds between layers of waxed or parchment paper, refrigerate while repeating with remaining dough.

Stir steak and remaining 1 tbsp oil into shallot mixture, stirring well. Using 1 round of dough at a time from refrigerator, scoop 1/4 cup of filling over half of pastry round, leaving a 3/4-inch border. Moisten border with water; cover filling with the uncovered part of the pastry. Crimp border to seal. Place on baking sheet lined with parchment paper; cut 2 vents into top of each pasty. Repeat with remaining pastry rounds and filling.

Brush beaten egg over each pasty. Bake in preheated 425°F oven for about 25 minutes or until golden