Classic Meat Pie

Course: Appetizer

Cuisine: Appetizer

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: people

Calories: 328kcal

Author: Kris Longwell

This classic meat pie is what it's called...CLASSIC. Oh my. So good. The pastry is incredible, as is the meat filling. Make this and enjoy!

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Ingredients

2 tablespoon vegetable oil
1 teaspoon Kosher salt
½ teaspoon cayenne pepper
1 teaspoon smoke paprika
1 teaspoon chili powder
1 teaspoon cumin ground
¼ teaspoon ground white pepper
½ teaspoon ground black pepper
1 lb ground beef
1 small yellow onion chopped
1 green pepper cored, seeded, and chopped
1 jalapeno stemmed, seeded, and chopped
4 plum tomatoes diced
1 teaspoon dried thyme
4 fresh bay leaves
½ teaspoon Worcestershire sauce
2 tablespoon all-purpose flour
2 tablespoon water
1 bunch of scallions thinly sliced, about ½ cup
5 dashes of Louisiana hot sauce
Pie Dough
1 eggs
Vegetable oil for frying

Instructions

Heat the oil in your deep fryer or a 12-inch skillet over medium-high heat.
2 tablespoon vegetable oil
In a medium bowl, mix the salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper.
1 teaspoon Kosher salt, ½ teaspoon cayenne pepper, 1 teaspoon smoke paprika, 1 teaspoon chili powder, 1 teaspoon cumin, ¼ teaspoon ground white pepper, ½ teaspoon ground black pepper
Sprinkle over the beef.
1 lb ground 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 and the veggies have softened.
1 small yellow onion, 1 green pepper, 1 jalapeno, 4 plum tomatoes, 1 teaspoon dried thyme, 4 fresh bay leaves, ½ teaspoon Worcestershire sauce
Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
2 tablespoon all-purpose flour, 2 tablespoon water
Stir in the scallion and hot sauce, and transfer the mixture to a baking pan.
1 bunch of scallions, 5 dashes of Louisiana hot sauce
Line two baking pans with parchment paper and a dusting of flour.
Divide the dough into four even sections.
Pie Dough
Return the 3 sections 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.
1 eggs
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 2½ inches of oil in a large case iron skillet to 350°F. (Or, heat your oven to 350°F.)
Vegetable oil
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 the oven as you fry up the other pies.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Nutrition