Small yet satisfying.

A delicious and sometimes delightfully messy street food.


Prep Time: 35 mins
Cook Time: 20-30 mins
Yields: 36


  • 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


  1. Preheat oven to 350 F or 175 c
  2. Filling: Brown the ground beef in a heavy pot
  3. 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.
  4. Dough: Add shortening and most of the water. Mix by hand. Add last water as needed. Final dough should barely hold together.
  5. Assembling the meat pies: Pinch off 2" of dough and press into the bottom and sides of each muffin tin forming the crust.
  6. Assembling the meat pies: Fill each dough crust with cooked ground beef mixture.
  7. 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.
  8. 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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