Belizean Meat Pies Food

BELIZEAN MEAT PIES

Belizean Meat Pies image

These spicy little meat pies are tasty and quite simple to make. The recipe is based on one posted in a forum about Ambergris Caye. Using a food processor to make the dough is not only a time-saver, but you'll know it's the right consistency when a ball forms in the bowl.

Provided by PanNan

Categories Lunch/Snacks

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb ground beef
1 small bell pepper, chopped finely
1 small onion, chopped finely
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme (or 1 tsp fresh thyme leaves)
1 tablespoon tomato sauce
1 tablespoon cumin powder
1 tablespoon Worcestershire sauce (or Maggi seasoning)
1 habanero pepper, finely chopped (optional)
1 lb flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 lb shortening
2 tablespoons cold water (may need more or less)

Steps:

Combine the first 9 ingredients (through the habanero pepper) in a deep skillet over medium heat. Brown, lower heat and simmer for 20 minutes.
Meanwhile, make the pastry dough by combining the flour, baking powder, salt and shortening and mixing until it resembles fine bread crumbs. Slowly add 1 tablespoon cold water at a time, incorporating after each addition, until the mixture comes together in a firm ball. It should not be sticky. Divide the mixture into two discs and let rest for about 15 minutes before rolling out into a round about 1/8 - 1/4" thick. Cut out twelve 2 1/2 - 3" circles in each round.
Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. Place a circle on top of each filled pie and crimp to seal the edges. Pierce a small hole in the top with a knife point to allow steam to escape while baking.
Bake the pies at 350 degrees F for 15 - 20 minutes until nicely browned. Let cool until they can be handled and serve.

BELIZEAN MEAT PIES

Belizean Meat Pies image

"Staat yuh mawin' rite wid sum meat pies!" (Start your morning right with some...

Provided by McNab Editorial Team

Categories What to Eat

Time 20m

Yield 24

Number Of Ingredients 17

Ingredients

FILLING
1 pound ground sirloin
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon thyme
1 teaspoon allspice
1 teaspoon red recado paste, dissolved in 2 tablespoons water
1/3 cup green bell peppers, diced
¾ cup onion, diced
2 tablespoons vegetable oil
¾ cup water
CRUST
6 cups all-purpose flour
2 teaspoons salt
11 tablespoons shortening
1 ½ to 2 cups water
Milk, for basting

Steps:

Instructions PREPARE THE FILLING Heat oil in a saucepan. Season meat with salt, black pepper, thyme, allspice, and recado. Fold in onion, bell peppers and garlic until combined. Place in saucepan and stir. Add ¾ cup water and cook for about 20 minutes, stirring occasionally. Dissolve 1 to 2 teaspoons flour in 2 tablespoons water and add to meat mixture to thicken. Cook approximately 5 minutes or until mixture is thickened but not dry. Set aside. PREPARE THE CRUST First, preheat your oven to 400F. Combine flour and salt. Cut in shortening and add water, slowly mixing until dough holds together and is pliable. Roll half pastry out on a floured surface. Using a round cookie cutter, cut out 24 rounds. Next, press into individual large cupcake pans. Add 1 tablespoon meat filling to each. Roll out the remaining dough on floured surface and cut out 24 additional rounds. Place on top of each pie and seal edges with a form. Brush with milk. Bake for 20 minutes or until golden brown. Great for breakfast, lunch, or dinner!

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

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