Classic Meat Pie | How To Feed A Loon

Classic Meat Pie | How To Feed A Loon

Prep Time Prep: 30m Cook Time Cook: 15m Total Time Total: 45m

Yield: 8

howtofeedaloon.com

Appetizer

  • 2 tablespoons of vegetable oil
  • 1 lb of ground beef
  • 1 tablespoon of Kosher salt
  • ½ teaspoon of cayenne pepper
  • 1 teaspoon of smoke paprika
  • 1 teaspoon of chili powder
  • ¼ teaspoon of ground white pepper
  • ½ teaspoon of ground black pepper
  • 1 small yellow onion, chopped
  • 1 green pepper, cored, seeded, and chopped
  • 1 jalapeno, stemmed, seeded, and chopped
  • 4 plum tomatoes, dices
  • 1 teaspoon of dried thyme
  • 4 fresh bay leaves
  • ½ teaspoon of Worcestershire sauce
  • 2 tablespoons of all-purpose flour
  • 2 tablespoons of water
  • 1 bunch of scallions, thinly sliced, about ½ cup
  • 5 dashes of Louisiana hot sauce
  • Pie Dough
  • 1 eggs
  • Vegetable oil, for frying
  1. Heat the oil in your deep fryer, or a 12-inch skillet over medium-high heat.
  2. In a medium bowl, mix the salt, cayenne, paprika, chili powder, white pepper. cumin, and black pepper.
  3. Sprinkle over the beef.
  4. Cook in a large skillet or medium high heat heat for about 8 minutes.
  5. 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 an the veggies have softened.
  6. Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
  7. Stir in the scallion and hot sauce and transfer the mixture to a baking pan.
  8. Line two baking pans with parchment paper and a dusting of flour.
  9. Divide the dough into to four even sections.
  10. Return the 3 sections back to the fridge.
  11. Dust your counter with flour and roll out the first section until it's just under a ¼ inch thick.
  12. Use a 4 inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.
  13. Lightly brush the outer edges of each round with the egg wash.
  14. Place 2 tablespoons of the the filling in the center of each round.
  15. Fold the circle over the filling to make a half circle.
  16. Using the back side of a fork, press around the edges to seal the pie.
  17. Transfer the pies to the prepared baking sheet
  18. Refrigerate for at least 30 minutes.
  19. To fry the pies, heat your deep fryer, or, 2½ inches of oil in a large case iron skillet to 350 F.
  20. Fry the chilled pies in batches.
  21. Drain on paper towels.
  22. Keep warm in oven as you fry up the other pies.

Ingredients

  • 2 tablespoons of vegetable oil
  • 1 lb of ground beef
  • 1 tablespoon of Kosher salt
  • ½ teaspoon of cayenne pepper
  • 1 teaspoon of smoke paprika
  • 1 teaspoon of chili powder
  • ¼ teaspoon of ground white pepper
  • ½ teaspoon of ground black pepper
  • 1 small yellow onion, chopped
  • 1 green pepper, cored, seeded, and chopped
  • 1 jalapeno, stemmed, seeded, and chopped
  • 4 plum tomatoes, dices
  • 1 teaspoon of dried thyme
  • 4 fresh bay leaves
  • ½ teaspoon of Worcestershire sauce
  • 2 tablespoons of all-purpose flour
  • 2 tablespoons of 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

  1. Heat the oil in your deep fryer, or a 12-inch skillet over medium-high heat.
  2. In a medium bowl, mix the salt, cayenne, paprika, chili powder, white pepper. cumin, and black pepper.
  3. Sprinkle over the beef.
  4. Cook in a large skillet or medium high heat heat for about 8 minutes.
  5. 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 an the veggies have softened.
  6. Dust the flour over the meat and add the water, stirring to combine (this will tighten up the mixture).
  7. Stir in the scallion and hot sauce and transfer the mixture to a baking pan.
  8. Line two baking pans with parchment paper and a dusting of flour.
  9. Divide the dough into to four even sections.
  10. Return the 3 sections back to the fridge.
  11. Dust your counter with flour and roll out the first section until it's just under a ¼ inch thick.
  12. Use a 4 inch biscuit cutter (or a lid of a jar) to cut the dough into rounds.
  13. Lightly brush the outer edges of each round with the egg wash.
  14. Place 2 tablespoons of the the filling in the center of each round.
  15. Fold the circle over the filling to make a half circle.
  16. Using the back side of a fork, press around the edges to seal the pie.
  17. Transfer the pies to the prepared baking sheet
  18. Refrigerate for at least 30 minutes.
  19. To fry the pies, heat your deep fryer, or, 2½ inches of oil in a large case iron skillet to 350 F.
  20. Fry the chilled pies in batches.
  21. Drain on paper towels.
  22. Keep warm in oven as you fry up the other pies.