Christmas Eve Meat Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 bunch green onions, chopped
4 to 5 cloves garlic, minced
1 T. all-purpose flour
1 tsp. salt
½ tsp. pepper
½ tsp. red pepper
1/2 tsp. cumin
1/2 tsp. cayenne
1/4 tsp. white pepper
1/2 tsp Worcestershire sauce
dash of thyme
Pastry
Vegetable oil
Pastry:
3 c. all-purpose flour
1 tsp. salt
¾ c. shortening
1 egg, beaten
¼ c. ice water
1 tsp. white vinegar
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Directions: |
Directions:Brown meat in a heavy skillet over medium heat, stirring until it crumbles. Remove from skillet, drain, reserving drippings in skillet. Set aside. Saute onion and next 3 ingredients in skillet until tender. Return meat to skillet; stir in flour and seasonings and set aside.
Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary. Spoon about ¼ cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 375. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Yield: 20 pies
Pastry:
Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water; sprinkle lightly over flour mixture. Add vinegar and stir with a fork until dry ingredients are moistened. Shape into a ball. Wrap dough in wax paper. Chill for at least one hour.
Use as directed above. |
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Personal
Notes: |
Personal
Notes: Rachel made changes to this recipe that made it even better for our annual Christmas Eve dinner.
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