Channa Masala Pasties
This take on the pasty (PASS-tee)—a hand-held, sturdy pastry crust wrapped around a hearty filling—eschews the traditional beef, onion & potato in favor of savory Channa Masala.
Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
Working in two batches, unroll softened dough and smooth together any cracks with your hands. Remove top layer of plastic film and cut dough into quarters. Place a piece of dough on lined baking sheet and top with 1/4 cup channa masala. Starting at one corner and working around the edge of the dough, gently pull dough up toward center, pinching and folding edges to create a dumpling. Repeat with remaining dough and filling (you'll end up with 8 pasties on the baking sheet).
In a small bowl, thoroughly whisk the egg. Using a pastry brush, evenly brush the tops of the pasties with whisked egg. Place baking sheet on center rack of oven and bake for 30 minutes, until crust is golden. Allow to cool 5 minutes. Serve with mixed greens and Cumin-y Riced Cauliflower; on the side.
Freezing/Reheating Instructions: Wrap leftover pasties in cling wrap and toss in the freezer. To reheat, remove cling wrap and place pasty on a microwave safe dish. Heat at 50% power for 1 minute, then at full power for 1 minute. Allow to cool slightly before serving.