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["Bring vinegar to a boil in a small saucepan. Add currants; set aside.", "Heat oil in a large skillet over mediumhigh. Cook onion, stirring occasionally, until browned and softened, about 5 minutes. Add garlic; season with salt and pepper. Cook, stirring, 1 minute. Add tomato paste, cumin, ginger, cardamom, and turmeric and cook until fragrant and sticky, about 1 minute. Add lamb and cook, breaking up with a spoon, until browned and cooked through, about 3 minutes. Stir in tomatoes, season with salt and pepper, and bring to a simmer. Stir in peas; cook until bright green, about 5 minutes. Drain reserved currants and add to lamb along with parsley. Let cool.", "Place a rack in middle of oven; preheat to 350u00b0. Working with one at a time, roll out dough on a lightly floured surface to 12"" squares. Cut each into 4 squares; transfer to 2 parchment-lined baking sheets. Spoon filling onto one side of squares, leaving 1/2"" border. Brush edges with egg and fold dough over filling. Press to seal; crimp with a fork. Cut a few vents in tops; brush with egg.", "Bake until pies are golden brown, 30-35 minutes. Let cool slightly.", "Do ahead: Filling can be made 2 days ahead. Cover and chill."]
