Crispy Curried Beef Turnovers

• 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

1. Combine sauce ingredients in a small bowl.
2. 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.
3. Preheat oven to 375u0b0F 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.
4. 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.

sauce, curry powder, soy sauce, chiligarlic sauce, sugar, spice powder, cornstarch, turnovers, cooking oil, ground beef, onion, green onion, pastry, egg yolk, mangoes

Taken from www.food.com/recipe/crispy-curried-beef-turnovers-378755 (may not work)