Belizean Meat Pies

BELIZEAN MEAT PIES
Filling
1 lb. ground sirloin steak
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. thyme
1 tsp. allspice
1 tsp. red recado paste, dissolved in 2 Tbsp. water
1/3 c. green bell peppers, diced
3/4 c. onion, diced
2 Tbsp. vegetable oil
3/4 c. water

Crust
6 c. all-purpose flour
2 tsp. salt
11 Tbsp. shortening
1-1/2 to 2 c. water
Milk, for basting

• 1 1/2 lb ground beef  
• 1 chopped onion
• 1 chopped sweet pepper
• 1 chopped habanero
• 1 handful chopped cilantro
• 1 tsp. Season salt
• 1 tablespoon Maggi consomme powder
• 3 tablespoons Maizena corn starch flour
• 3 cups of water
• 3 small red recado balls

Meat Pie Dough Ingredients

• 1 and a half lb flour
• 1 tablespoon salt
• 1 teaspoon sugar
• 9 oz shortening (any shortening)
• Coldwater

Instructions
For 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 3/4 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.
  

For the Crust

• Preheat oven to 400 degrees.
• Combine flour and salt.
• Cut in shortening and add water, slowing 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.
• 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.

Meat Pie Dough Ingredients
Step 1: Filling Preparation

1. Preheat oven to 350 F or 175 c (this is for the pies not the filling)
2. Brown the meat in a little oil then add the onion and sweet pepper, habanero, seasoning salt, and cilantro and saute for 5 minutes 
3. Mix the water, and recado together until well blended then add Maggie consommé and let it simmer gently for 30 minutes only.
4. Then mix in three tablespoons of cornflour (maizena ) and stir meat mixture till it starts to simmer and reduce to make it thickish.
5. If it is too thick add more water.
6. The mixture should thick but still runny. Taste for flavor if you want more spicy add another habanero
7. Allow cooling a little before placing in muffin tins lined with crust.
8. Turn off heat, and allow to cool.

Step 2: Dough Preparation

1. Add shortening and most of the water.  Mix and blend by hand, rubbing fingers together. Press between fingers until the dough forms tiny bread crumbs. The final dough should barely hold together have a bread crumb like texture.
2. Add the last cold water (about 1 cup) a little bit at a time while mixing the dough and water with your hands. A soft dough will form.
3. Gather the dough to form a small ball but do not knead the dough. If you knead this dough it will not be flaky.
4. Roll dough out and use a water glass to cut circles for the bottom and top crust. 
5. Line each muffin tin with the dough, then add filling ¾ full then add top crust.
6. For top crust roll dough, a little thinner then cut again with glass to make circles and brush with water so you can stick top and bottom crust together firmly.

Step 3: Filling the Meat Pies

1. Assembling the meat pies:  Fill each dough crust with cooked ground beef mixture leaving some room. Don’t overfill the pies as they will bubble and overflow when baking.
2. Place covers on each meat pie.
3. Make a little hole in the middle of the top crust with a toothpick so steam can escape when baking.

Step 4: Baking the Meat Pies

1. Place in the oven @ 400 F for 15 to 20 minutes, or until the dough turns golden brown and pies are hot!

We enjoy this piping hot. If you are saving some for later allow to cool before freezing to avoid having soggy dough.

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Cooking w/ Baby Bears