Photo by Gina Moore
MAKES ABOUT 16
1 tablespoon olive oil
1 pound very lean ground beef (90/10 ratio)
½ pound ground pork
1 medium onion, finely chopped
2 scallions (green onions), chopped
½ red bell pepper, finely chopped
2 celery ribs, finely chopped
3 large garlic cloves, minced
Kosher salt
Fresh ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon all-purpose flour
1 cup unsalted beef stock
1 tablespoon hot sauce
4 pastry crusts (homemade or store-bought)
Vegetable oil, for frying
In a large skillet over medium-high heat, add oil. Crumble beef and pork into skillet and cook until all pink is gone, 5–7 minutes. Reduce heat to medium and add onions, scallions, bell pepper, celery, garlic, salt, black pepper and cayenne. Cook until vegetables are soft, another 5–7 minutes. Add flour and stock and bring to a simmer. Cook until mixture thickens slightly, about 1 minute. Remove from heat and stir in hot sauce. Allow to cool.
On a floured surface, roll out pastry to ¼-inch thick. Using a cookie or biscuit cutter, cut into 5-inch rounds or desired shape. Place 2–3 tablespoons of filling on one side of dough, leaving about ½ inch along the edge. Using a pastry brush or fingers, brush water along the edge of the dough. Fold the blank side over on top of the filling and crimp the edges to seal. Place on a large platter lined with parchment paper.
Set a rack on a baking sheet lined with paper towels. Heat 2 inches of oil in a Dutch oven or deep skillet, over medium heat. Working in batches, fry meat pies until they are golden brown, turning as needed, about 4 minutes. Transfer to paper towel-lined rack.
Allow to cool slightly and serve warm. Alternately, bake in a 400 F oven for 20–25 minutes until golden brown.
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Chef’s tips
Love the leftovers. Whenever you have leftover meats—beef, chicken, pork roast—make meat pies that you can bake, freeze and reheat for a future road trip, hike, picnic or lunch. Pies can be stored for up to two months in the freezer. Reheat frozen pies at 350 F for 20 minutes or until bubbling.
Lean into beef. Use 90/10 (extra lean) ground beef when possible. It has less fat and prevents the pastry from getting soggy. If using 80/20 beef, be sure to drain the meat mixture during the cooling process.
Size of meat pies. Depending on the size of your pastry cutter, your “yield” may vary. Leftover filling can be refrigerated for up to 4 days.
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