Spicy Jamaican Meat Pies With Island Salsa Recipes

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef, onion, chile and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Add curry powder, thyme, turmeric, pepper, ground red pepper and salt; mix well. Add bread crumbs and water; stir until thickened.
• If using crescent rolls: Unroll dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into a total of 8 rectangles.
• Place 2 heaping tablespoons meat mixture on long half of each rectangle. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
• Bake 15 to 20 minutes or until golden brown.
• Meanwhile, in medium bowl, mix salsa ingredients. Serve with meat pies.

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA

Steps:

• Heat oven to 375°F.
• In large skillet, combine ground beef, onion, chile & garlic. Cook over med to high heat until beef is thoroughly cooked; stirring frequently; then drain fat.
• Add curry powder, thyme, turmeric, pepper, grnd red pepper & salt; mix well.
• Add bread crumbs and water; stir until thickened.
• Separate dough into 8 rectangles, firmly press perforations to seal.
• Place 2 heaping tablespoons of meat mixture on long half of a rectangle. Fold dough over filling & press edges to seal.
• Place on ungreased cookie sheet.
• Bake at 375F for 15 to 20 minutes or until golden brown.
• Meanwhile, in medium bowl, combine all salsa ingredients; mix well.
• Serve with meat pies.

SPICY HARISSA MEAT PIES

Steps:

• Combine chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt in the bowl of a food processor; pulse until blended. Set aside 1/2 cup harissa and store remainder in the refrigerator for another use.
• Sift flour, chili powder, cumin, and sea salt for the pastry into the bowl of a food processor. Add butter and shortening and pulse until crumbly. Pour cold beer in a little at a time, with the processor running, until a ball of dough forms and pulls away from the sides.
• Transfer dough to a lightly floured silicone pastry mat and roll to a thickness of about 1/8 inch. Cut dough into eight 8-inch circles and cover with waxed paper or a damp cloth while you prepare the meat filling. (If refrigerating dough overnight, let it rest on the counter for at least 15 minutes before using.)
• Heat oil in a heavy skillet over medium heat; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add ground beef, salt, pepper, cumin, and thyme. Cook and stir until beef is browned and crumbly, about 10 minutes. Stir in the reserved 1/2 cup harissa. Add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover and simmer, stirring occasionally, until all liquid has been absorbed and filling is moist but not watery, 10 to 15 minutes. Remove from the stove and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Mix beer and egg together in a small bowl.
• Uncover the dough circles and place 2 to 3 tablespoons of the meat filling in the center of each circle, leaving a clean margin of dough all the way around. Moisten the edges of the circles with the beer-egg mixture. Fold dough in half, enclosing the filling, and pinch edges closed with a fork. Lightly brush each pastry with beer-egg mixture and transfer to the prepared baking sheet.
• Bake in the preheated oven until pastries are golden brown, about 20 minutes.

JAMAICAN BEEF PATTIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
• Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
• Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
• Bake in preheated oven for 30 minutes, or until golden brown.

SPICY MEAT PIES (OJIBWAY)

Steps:

• Combine all filling ingredients in frying pan and bring to a boil. Stir to break up meat, simmer uncovered for 30 minutes. Chill for 2 hours.
• Roll pastry as for a pie...but make in 12 inch circles...the size of a saucer.
• Place portions of filling in the center of each pastry circle, and dampen the edges with a little water. That acts like glue. Fold each circle in half and press edges together with water. Put on greased cookie sheet. Brush with beaten egg.
• Bake in 425 degree oven for about 20 to 25 minutes, or until golden brown.
• Spices in this dish are a matter of choice. For spicy, add tabasco sauce, hot sauce, or jalepeno peppers. For milder, add parsley, sage, rosemary, etc. Your taste!

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA

Steps:

• Heat oven to 375°F. In large skillet, combine ground beef, onion, chile and garlic cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add curry powder, thyme, turmeric, pepper, ground red pepper and salt mix well. Add bread crumbs and water stir until thickened.Separate dough into 8 rectangles firmly press perforations to seal. Place 2 heaping tablespoons meat mixture on long half of each rectangle. Fold dough over filling press edges to seal. Place on ungreased cookie sheet.Bake at 375°F. for 15 to 20 minutes or until golden brown. Meanwhile, in medium bowl, combine all salsa ingredients mix well. Serve with meat pies.Nutrition Per Serving: Calories 760 Protein 30g Carbohydrate 75g Fat 38g Sodium 1580mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.