Makes 25 medium-sized handheld pies
YouTube instructional video is at the bottom.
What you’ll need
1 Pound Ground beef
1 Pound Ground pork
All Purpose flour
Salted butter (Room temp)
Shortening (Room temp)
Canola or Peanut oil
Seasonings
Onion
Bell Pepper
Garlic
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Cayenne pepper
Black pepper
Tools you’ll need
Pastry cutter
Rolling pin
Food processor (Optional)
Deep fryer (Optional)
Preparation of ingredients
Step 1- Chop half of a yellow onion, half of a green bell pepper and 4 cloves of garlic.
Making the pie crust
Step 2- Add 3 Cups All-purpose flour, 1/8 teaspoon salt, 9 tablespoons Salted butter (Room temp) and 9 tablespoons shortening (Room temp). Cut the butter and shortening into the flour using the pastry cutter.
Step 3-Add 1/2 cup cold water. Stir until mixture becomes a dough. Let sit at room temperature while you make the filling. You can make the pie dough a few days in advanced. If so, place in fridge and let it come to room temp before kneading.
Making the meat pie filling
***Preheat fire to medium high heat***
Step 4- In large saucepan add 1 pound ground beef and 1 pound ground pork. Fold with spatula. Let sauté for 8 to 10 minutes. Turn fire off. Make sure you use the spatula to break down and large pieces of ground beef or pork.
Step 5- Add Ground beef and pork mixture into a strainer with a pan underneath to catch the drippings. Let cool for 15 minutes. Discard pan drippings.
Step 5A (Optional)- Add Ground beef and pork into a food processor. Blend for 2 minutes. This will break down the larger pieces of ground pork or beef. Mixture should have a finer texture once done.
***Preheat fire to medium high heat***
Step 6- Add 3 tablespoons salted butter into large saucepan. Let butter melt.
Step 7- Add 1 Cup chopped yellow onion, 2/3 cup chopped bell pepper and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 10 minutes stirring every 2 minutes.
Step 8- Add ground beef/pork mixture. Stir. Let sauté for 10 minutes while stirring every 2 minutes. Once done turn fire off.
Step 9- Add 1/4 teaspoon salt, 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s poultry magic, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/4 Cup all-purpose flour. Stir all ingredients together.
Step 10- Add 1/2 Cup water and stir. Let mixture cool completely.
Preparing pie shells for stuffing.
Step 11- Flour surface of table. Place dough onto table and pat dough down using your hands while forming a square.
Step 12- Roll the dough into a 23 inch long by 16-inch-wide rectangle.
Step 13- Using a large cup, container or biscuit cutter, cut 14 circles. Each circle must be between 4 and 4 1/2 inches in diameter. The cup, container or biscuit cutter should have a diameter of 4 1/2 inches.
Step 14- Remove the excessive dough from around the circles. Take the excessive dough and roll it out. Cut 6 more dough circles bringing the total to 20 dough circles.
Stuffing and frying the pies
Step 15-Add a small amount of the ground beef and pork mixture onto one side of the dough circle. Take the dough from the opposite side and flip it over. Seal the edges of the dough by pressing the ends of the dough with your fingers. To decorate the pie shells, take a fork and press down around the edge of each pie shell.
***Preheat fire to medium high heat***
Step 15- Add 1 quart of canola or peanut oil into a medium sized pot. Let oil get hot for 10 minutes. If you are using a deep fryer, preheat it to 350 degrees. It should take 10 or more minutes for the oil to get hot when using a deep fryer.
Step 16- Add Pies into oil. You can add up to 4 pies at a time. Let fry for 4 minutes. Pies will float onto the surface of the oil when done.
Step 17 Remove pies from oil and place onto serving dish lined with napkins. Let cool for 5 to 10 minutes before serving.
Serve hot or warm. Enjoy!
YouTube instructional video
