Belizean Meat Pies Recipes

BELIZEAN MEAT PIES

Steps:

• Instructions PREPARE THE FILLING Heat oil in a saucepan. Season meat with salt, black pepper, thyme, allspice, and recado. Fold in onion, bell peppers and garlic until combined. Place in saucepan and stir. Add ¾ cup water and cook for about 20 minutes, stirring occasionally. Dissolve 1 to 2 teaspoons flour in 2 tablespoons water and add to meat mixture to thicken. Cook approximately 5 minutes or until mixture is thickened but not dry. Set aside. PREPARE THE CRUST First, preheat your oven to 400F. Combine flour and salt. Cut in shortening and add water, slowly mixing until dough holds together and is pliable. Roll half pastry out on a floured surface. Using a round cookie cutter, cut out 24 rounds. Next, press into individual large cupcake pans. Add 1 tablespoon meat filling to each. Roll out the remaining dough on floured surface and cut out 24 additional rounds. Place on top of each pie and seal edges with a form. Brush with milk. Bake for 20 minutes or until golden brown. Great for breakfast, lunch, or dinner!

ARMENIAN MEAT PIES

Steps:

• Bread dough equivalent to four loaves (I use the Rhodes pre-made dough).
• Let bread dough rise as if you are going to bake it. Plan ahead, if using frozen dough, this could take 6-8 hours.
• Heat oven to 450 degree F.
• Mix the raw hamburger, tomatoes, chopped green pepper and parsley together. You can mix by hand or with a mixer. Add the allspice, red pepper, garlic and salt.
• Pull off chunks of bread dough to form 1 1/2 to 2 inch diameter balls. Roll flat - about 1/4 inch thick. They should look like little pizza crusts.
• Place two to three bread crusts on a cookie sheet, and spread about 1/4 c to 1/3 c of the meat mixture on each unbaked crust.
• Bake for 15 - 20 minutes, until the meat isn't red and the bread is golden brown. You can bake 2 pans at once, but may need to rotate them.
• Eat hot.
• These freeze and reheat really well.

BELIZEAN MEAT PIES

Steps:

• Combine the first 9 ingredients (through the habanero pepper) in a deep skillet over medium heat. Brown, lower heat and simmer for 20 minutes.
• Meanwhile, make the pastry dough by combining the flour, baking powder, salt and shortening and mixing until it resembles fine bread crumbs. Slowly add 1 tablespoon cold water at a time, incorporating after each addition, until the mixture comes together in a firm ball. It should not be sticky. Divide the mixture into two discs and let rest for about 15 minutes before rolling out into a round about 1/8 - 1/4" thick. Cut out twelve 2 1/2 - 3" circles in each round.
• Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Place the meat mixture in each pie bottom leaving about 1/4 " of dough above the filling on the sides. Place a circle on top of each filled pie and crimp to seal the edges. Pierce a small hole in the top with a knife point to allow steam to escape while baking.
• Bake the pies at 350 degrees F for 15 - 20 minutes until nicely browned. Let cool until they can be handled and serve.