Belizeanmeatpies 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!

BELIZEAN RICE AND BEANS

Steps:

• Place kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• Transfer beans to a stockpot and add enough water to cover; bring to a boil. Add garlic to beans, reduce heat to low, and simmer until beans are tender, about 1 hour. Mix onion, red bell pepper, vegetable oil, salt, and black pepper into beans.
• Cook and stir rice in a saucepan over low heat until toasted and fragrant, about 3 minutes. Add coconut milk, water, and kidney beans; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 30 to 40 minutes.

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.

BELIZEAN CHICKEN STEW

Steps:

• Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
• Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
• Ladle stew into bowls and top each with a piece of chicken.

BELIZEAN TRADITIONAL BEANS AND RICE

Steps:

• Soften beans (soak first) with garlic.
• Boil until tender and whole, adding salt meat (previously boiled to soften) when almost tender.
• Add the milk, onion and seasonings.
• Wash rice, then add to the beans.
• Cook over gentle heat until liquid is absorbed.
• Stir gently with a fork, and add a little water from time to time until rice is cooked.
• Serve hot with a meat dish.
• (Some favorite meat dishes with rice and beans are: stuffed baked chicken, stew chicken, stew fish, fried fish or meat balls).