Classic Meat Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 people
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Calories
418 kcal
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Course
Appetizer
Classic Meat Pie
Description
This recipe starts by seasoning ground beef with a blend of kosher salt, cayenne, smoked paprika, chili powder, cumin, white and black pepper. The beef cooks until browned, then mixed with chopped onion, green pepper, jalapeño, diced tomatoes, thyme, and bay leaves to create a fragrant, complex filling. Worcestershire sauce adds depth, and the mixture is thickened with flour and water for a good binding texture. Scallions and Louisiana hot sauce are stirred in last for a fresh bite and moderate heat.
The filling is transferred into rolled-out pie dough, which is then baked or fried to achieve a crisp, golden crust that contrasts with the moist and flavorful interior. The pie is suitable as a hearty meal or snack, appreciated for its bold seasoning and satisfying texture.
Using parchment paper and flour dust on the workspace helps prevent sticking when rolling out the dough. The dough should be rolled to just under a quarter inch thick, and using a biscuit cutter or similar tool helps form uniform pies.
Ingredients
- 2 tablespoon vegetable oil
- 1 lb ground beef
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin ground
- ¼ teaspoon ground white pepper
- ½ teaspoon black pepper ground
- 1 yellow onion chopped, small
- 1 green pepper cored, seeded, and chopped
- 1 jalapeño stemmed, seeded, and chopped
- 4 plum tomatoes diced
- 1 teaspoon thyme dried
- 4 bay leaf fresh
- ½ teaspoon Worcestershire sauce
- 2 tablespoon all-purpose flour
- 2 tablespoon water
- 1 scallion thinly sliced, about ½ cup, bunch
- 5 Louisiana hot sauce dashes
- pie dough
- 1 egg
- vegetable oil for frying
Instructions
- Heat the oil in your deep fryer, or a 12-inch skillet over medium-high heat.
- In a medium bowl, mix the salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper.
- Sprinkle over the beef.
- Cook in a large skillet or medium high heat heat for about 8 minutes.
- Add the onion, bell pepper, jalapeno, tomatoes, dried thyme, bay leaves, and Worcestershire sauce and cook, stirring for an extra 15 minutes, until most of the juices have evaporated an the veggies have softened.
- Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
- Stir in the scallion and hot sauce and transfer the mixture to a baking pan.
- Line two baking pans with parchment paper and a dusting of flour.
- Divide the dough into to four even sections.
- Return the 3 sections back to the fridge.
- Dust your counter with flour and roll out the first section until it's just under a ¼ inch thick.
- Use a 4 inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.
- Lightly brush the outer edges of each round with the egg wash.
- Place 1 to 2 teaspoons of the filling in the center of each round.
- Fold the circle over the filling to make a half circle.
- Using the back side of a fork, press around the edges to seal the pie.
- Transfer the pies to the prepared baking sheet
- Refrigerate for at least 30 minutes.
- To fry the pies, heat your deep fryer, or, 2 ½ inches of oil in a large case iron skillet to 350 F. (Or, heat your oven to 350° F.)
- Fry the chilled pies in batches. (Or, bake in oven for 35 to 40 minutes, or until pies are golden brown and disregard the next two steps).
- Drain on paper towels.
- Keep warm in oven as you fry up the other pies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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