1/2 tsp. each coriander and cumin, or 1 tsp. dhana – jeera mix
1/4 tsp. salt
Pastry for a single or double crust pie
chutney or salsa, for serving
1In a large, heavy skillet, cook the ground beef, breaking up any lumps of meat with a spoon. As it cooks, add the onion, jalapeno pepper, garlic and ginger. Cook until the meat is no longer pink and the onion is soft. Stir in the green onions, cilantro, lime juice, garam masala, coriander, cumin and salt and cook for another 3-4 minutes. Set aside to cool slightly.
3Preheat the oven to 425F. On a lightly floured surface, roll regular or puff pastry into a 10-inch circle. Fit it into a pie plate or place on a parchment-lined baking sheet. Fill the shell or mound the filling in the middle of the pastry, leaving an inch or so around the edge. Top with a second piece of rolled-out pastry, trim and crimp the edges, or if you're making a galette, fold the pastry over the filling around the edge - it won't cover it completely. Fold it over wherever it wants to - there is no need for neatness.
5If you like, brush the top or edge of pastry with a little beaten egg. Bake until golden, 20-30 minutes. Serve warm or at room temperature, with chutney or salsa, if you like. Serves 6.