Beef and Vegetable Handpies

• 1 small turnip, peeled and thinly sliced
• 1 carrot, thinly sliced
• 2 cups cold leftover Slow-Cooker Beef Curry
• 2 teaspoons Worcestershire sauce
• Kosher salt and freshly ground pepper
• 1 14 -ounce package refrigerated pie dough (2 rounds)
• 1 small shallot, thinly sliced
• 3 tablespoons white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dijon or whole-grain mustard, plus more for dipping
• 1 5 -ounce package baby arugula (about 8 cups)
• 1/2 cup fresh parsley

1. Preheat the oven to 425 degrees F. Combine the turnip and carrot in a large microwave-safe bowl with 1 tablespoon water.
2. Cover with plastic wrap and microwave until just softened, 3 to 5 minutes.
3. Drain.
4. Add the beef curry and Worcestershire sauce to the vegetables and stir to combine; season with salt and pepper.
5. Unroll the pie dough and cut each round in half.
6. Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge.
7. Crimp the edges with a fork to seal.
8. Transfer to a baking sheet; cut two or three slits in the tops.
9. Bake until deep golden brown, about 20 minutes.
10. Meanwhile, combine the shallot with 2 tablespoons each vinegar and water in a small bowl; let stand 10 minutes, then drain.
11. Whisk the remaining 1 tablespoon vinegar, the olive oil and mustard in a large bowl until smooth; season with salt and pepper.
12. Add the arugula, parsley and shallot and toss.
13. Serve with the handpies and more mustard for dipping.
14. Photograph by Antonis Achilleos

carrot, cold leftover, worcestershire sauce, kosher salt, shallot, white wine vinegar, extravirgin olive oil, baby arugula, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/beef-and-vegetable-handpies.html (may not work)