Pork, Currant, Beef, Raisin, and Black Bean Eccles Cakes

                Serves 7

                1 tablespoon olive oil

                1½ tablespoons unsalted butter, room temperature

                ½ pound ground pork

                ½ pound ground beef

                ½ pound chuck steak, fat trimmed cut into ½-inch cubes

                6 garlic cloves, minced

                1 cup water

                1 tablespoon ground cumin

                1 tablespoon chili powder

                ¼ teaspoon ground nutmeg

                1 teaspoon dried oregano

                1 teaspoon salt

                ½ teaspoon cayenne pepper

                1½ 6-ounce cans tomato paste

                2 tablespoons (packed) golden brown sugar

                2 teaspoons sugar, divided

                1½ cups diced fresh tomatoes

                1½ cups diced onions

                1½ cups diced red bell peppers

                1 tablespoon fresh lemon juice

                6 tablespoons dried currants

                1½ cups canned black beans, drained, rinsed (from two 15-ounce cans)

                8 teaspoons golden raisins

                2 tablespoons chopped candied orange peel

                ½ cup chopped fresh cilantro

                ½ teaspoon grated lemon peel

                6 tablespoons beef broth

                1 tablespoon fresh lemon juice

                2 sheets frozen puff pastry (a 17.3-ounce package), thawed

                1 egg, beaten to blend (for glaze)

                Grated cheddar cheese

1.       Heat olive oil and butter in heavy large pot over medium-high heat.  Add ground pork and ground beef and sauté until brown, about 3 minutes.  Add cubed beef and garlic and sauté 5 minutes.  Add water, bring to boil.  Add cumin, chili powder, nutmeg, oregano, salt, and cayenne pepper.  Reduce heat, cover, and simmer 10 minutes.  Add tomato paste, brown sugar, and 1 teaspoon sugar and simmer 5 minutes.  Add tomatoes, onions , and peppers, and simmer until vegetables are tender, about 30 minutes.

2.       Add currants, black beans, raisins, orange peel, cilantro, and lemon peel to the filling.  Add broth and lemon juice; bring to a simmer.

3.       Preheat oven to 375° F.  Roll out puff pastry on lightly-floured surface to ⅛-inch thickness.  Cut out seven 6-inch-diameter rounds.  Place filling on half of each round, dividing equally.  Brush edges of rounds with beaten egg.  Fold pastry over filling, creating semicircle and enclosing filling completely.  Press edges firmly to seal.  Transfer to heavy large baking sheet.  Brush with beaten egg.  Sprinkle with remaining sugar.

4.       Bake pastries until deep golden brown, about 20 minutes.  Transfer baking sheet to rack and cool pastries 5 minutes.  Using metal spatula, carefully remove pastries from baking sheet; top with grated cheddar cheese and serve.