Beef and Vegetable Handpies

Ingredients

• 1 small turnip, peeled and thinly sliced
• 1 carrot, thinly sliced
• 2 cups cold leftover Slow-Cooker Beef Curry, recipe follows
• 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
• 2 1/2 pounds cubed beef stew meat
• 1 pound small red-skinned potatoes, quartered
• 2 tablespoons Madras curry powder
• 1 1/4 teaspoons ground cumin
• 2 tablespoons finely chopped peeled ginger
• 2 large cloves garlic, grated
• Kosher salt and freshly ground pepper
• 5 slices naan bread
• 2 15 -ounce cans diced fire-roasted tomatoes
• 1 1/4 cups fresh cilantro
• 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

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