Classic Meat Pie
This hot, fragrant meat pie has crispy edges and a juicy filling. I like it so much. I remember the flavor of meat pies from my childhood, my mother, and grandmother baked them. This pie is a real treat for the eyes and stomach.
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Ingredients
- 1 lb ground beef;
- 1/2 tsp cayenne pepper;
- 1 tsp smoked paprika;
- 1 tsp chili powder;
- 1 tsp ground cumin;
- 1 tsp salt;
- 1/4 tsp ground white pepper;
- 1/2 tsp ground black pepper;
- 2 tbsp vegetable oil;
- 1 small onion, chopped;
- 1 green bell pepper, chopped;
- 1 jalapeno, chopped;
- 4 plum tomatoes, diced;
- 1 tsp dried thyme;
- 4 fresh bay leaves;
- 1/2 tsp Worcestershire sauce;
- 2 tbsp flour;
- 2 tbsp water;
- 1/2 cup scallions, sliced;
- 5 dashes of Louisiana hot sauce;
- pie dough;
- 1 egg;
- vegetable oil for frying.
Instructions
- 1. Add salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper, mix.
- 2. In a large skillet, heat 2 tbsp olive oil, add ground beef and spice. Mix and cook for 8-10 mins over medium heat.
- 3. Then, add chopped onion, green bell pepper, jalapeno, diced tomatoes, dried thyme, fresh bay leaves, and Worcestershire sauce. Cook for 15 mins until liquids evaporate and the vegetables become soft.
- 4. Add flour and water, stir until well combined. Then, add sliced scallions and hot sauce. Mix to combine. Set aside.
- 5. Place pie dough on a dusted surface, roll until ¼ inch thick. Cut out dough using a 4-inch cookie cutter. Then, add 2 tbsp beef filling to the center of each round. Brush edges with beaten egg. Fold the dough circle in half and press around the edges with your fingers and then with a fork. Place meat pies on a greased surface (or baking sheet) while making the rest of the mini pies. Put meat pies in the refrigerator before frying (for at least 30 minutes).
- 6. Heat the oil in a deep frying pan to 350°F. Fry each pie until golden. Then, place on a paper towel to absorb excess fat. Serve warm.