Santa Rita Spice Post
July 17, 2016
Small yet satisfying.
A delicious and sometimes delightfully messy street food.
Filling: 1/2lb ground beef
Filling: diced green pepper
Filling: diced onion
Filling: 1 teaspoon black pepper
Filling: 1 teaspoon thyme
Filling: 1 tablespoon cumin
Filling: 1 tablespoon tomato sauce
Filling: 1 tablespoon lea perrins
Filling: 1 whole habanero pepper
Dough: 1lb flour
Dough: 2 tsp baking powder
Dough: 1/2 tsp salt
Dough: 1/4 lb shortening
Dough: cold water
Preheat oven to 350 F or 175 c
Filling: Brown the ground beef in a heavy pot
Filling: Add onion, green pepper, lea perrins, tomato paste, habanero and spices. Let simmer together until onions are translucent, and flavors begin to meld. Turn off heat, and allow to cool.
Dough: Add shortening and most of the water. Mix by hand. Add last water as needed. Final dough should barely hold together.
Assembling the meat pies: Pinch off 2" of dough and press into the bottom and sides of each muffin tin forming the crust.
Assembling the meat pies: Fill each dough crust with cooked ground beef mixture.
Assembling the meat pies: Roll out the remaining dough. Using a circle cookie cutter (that's the same size as the meat pie top), cut out dough tops and place on each meat pie.
Cook: Place in oven @ 350 F or 175 c for 20 minutes, or until dough turns golden brown and pies are hot!
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