INGREDIENTS:
2 Tb vegetable oil
1/2 lb ground beef (not lean)
1 1/2 lb ground pork
1 Tb kosher salt
1/2 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
4 plum tomatoes (diced)
1 sm. yellow onion (finely chopped)
1 green bell pepper (finely chopped)
1 medium jalapeño pepper (finely chopped-remove seeds - less heat )
4 bay leaves
1 tsp dried thyme
1/2 tsp Worcestershire sauce
meat pie |
2 Tb all-purpose flour
2 Tb water
1 bunch scallions (green and white parts thinly
sliced about 1/2 cup)
5 dashes Louisiana hot sauce
Vegetable oil, for frying(if needed)
Pastry:
4 cups flour
2 eggs
1/2 cup melted shortening
milk
2 tsp baking powder
Sift flour, baking powder add in eggs and milk (enough to form stiff dough)
Reminder chill all individual before putting together and frying!
Instructions for Filling:
Heat 2 tablespoons of the vegetable oil in a 12-inch cast iron skillet over medium-high heat. Add the meat, salt, paprika, cayenne, chili powder, cumin, and black and white peppers cook 5 to 8 min until the meat is lightly browned.
Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, dried thyme, and Worcestershire sauce cook (stirring additional 5-10 min til most of the juices have evaporated and the vegetables are soft.
Dust the flour over the meat and add the water, stirring to combine (this is the roux that helps in binding the mixture when it’s in the dough, the fat comes from the non-lean beef). Remove the bay leaves, stir in the scallions and hot sauce and transfer the mixture to a baking pan to cool for 20 minutes then place in the refrigerator until completely cooled (15 minutes)
Heat the oven to 200°F and line two baking sheets with parchment paper and a dusting of flour. Divide the dough into four even sections to make it easier to work with. Pace the sections not working with back in the refrigerator. (to stay cool) Prepare counter with a bit of flour and roll out the first section until it’s about 1/8 inch thick. Using a 4-inch biscuit cutter (or a similar-size bowl/jar lid), cut the dough into rounds. (saving the scraps; they can be re-rolled if needed)
Lightly brush the outer edges of each circle with beaten egg. Place 2 1/2 tablespoons of filling in the center of each round. Fold the circle over the filling to make a half circle. Using the back of a fork, press around the round side of the circle to seal the pie. Transfer the pies to the prepared baking sheet. Repeat the process with the remaining dough sections. When you fill a baking sheet, place it in the refrigerator for at least 30 minutes so the dough stays firm. (You can also freeze the uncooked pies on the baking sheet first. When they are fully frozen, transfer them to a plastic freezer bag.
Very similar to empanadas |
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