Spicy Meat Pies With Yogurt Sauce Recipes

SPICY MEAT PIES WITH YOGURT SAUCE

Steps:

• In small bowl, combine all sauce ingredients. Let stand 15 minutes.Heat oven to 375°F. In large skillet over medium heat, cook lamb and onion until meat is no longer pink and onion is tender, stirring occasionally drain. Add remaining filling ingredients cook and stir for 1 minute. Remove from heat.Separate dough into 8 biscuits. Press or roll each biscuit into 5-inch circle. Place scant 1/4 cup filling in center of each biscuit. Fold dough over filling to form half circle. Press edges together seal with fork. Place on ungreased cookie sheet. Sprinkle tops with sesame seed or poppy seed lightly press into biscuits.Bake at 375°F. for 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve hot meat pies with sauce.Nutrition Per Serving: Calories 280 Protein 11g Carbohydrate 28g Fat 14g Sodium 770mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEAT PIES WITH SPICY PORTUGUESE SAUCE

Steps:

• Meat Pies:.
• Place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly.
• Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
• Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl.
• Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl.
• Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl.
• Dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly.
• Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
• Cover tightly with plastic wrap and refrigerate until ready to cook. The pies may be made ahead of time and kept in the refrigerator for up to 5 hours.
• Make the Sauce:.
• Heat the olive oil in a saucepan over medium-high heat.
• Add the onions and garlic and cook, stirring, until soft, about 4 minutes.
• Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
• Add the tomatoes, tomato paste, and 1/4 cup water.
• Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
• Add the parsely and cilantro, and season with salt and pepper.
• Keep warm while you finish the meat pies.
• Finish the Meat Pies:.
• Add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. In batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side.
• Using a slotted spatula, transfer to paper towels to drain.
• Serve hot with the sauce.

EGYPTIAN SPICY MEAT PIE IN A PHYLLO CRUST

Steps:

• Prepare pan: generously butter a 13x9-inch baking pan; set aside.
• To prepare filling: heat oil in a wide saute pan over moderate heat; add in the onion; cook just until the onion is beginning to color, about 5 minutes.
• Stir in the garlic; cook for a few seconds longer, making sure the garlic doesn't burn.
• Use a wooden spoon to stir in and break up the ground beef; cook for 10 minutes, continuing to break up any large clumps.
• Stir in bell pepper and the chili along with the seasonings; simmer mixture until the meat is completely cooked through, about 5 minutes.
• Scrape the mixture into a bowl; cool to room temperature.
• Assemble the pie: place a phyllo sheet in the bottom of the prepared pan and drizzle with butter.
• Place another sheet on top of the first and drizzle with butter; repeat to make a bottom crust of 10 sheets of dough.
• Spread the meat filling evenly on the dough and top the filling with another 10 sheets of dough, drizzling butter between the layers as for the bottom crust (butter the top sheet).
• Use a sharp knife to cut through about half the layers of the top crust into 3 inch squares, then cut across the squares in the same way to make triangles; cover and refrigerate until ready to bake.
• Make the yogurt sauce: line a strainer with wet cheesecloth or a paper towel and scrape the yogurt into it.
• Place the strainer over a bowl and cover loosely with plastic wrap.
• Refrigerate the yogurt and allow it to drain overnight; after the yogurt has drained, scrape it into the bowl of a food processor fitted with the steel blade.
• Add in garlic and let processor run for 30 seconds; with the processor running, drizzle in the oil through the feed tube.
• Scrape the sauce into a bowl, whisk in salt to taste, cover it with plastic wrap and refrigerate until needed.
• When you are ready to bake the pie, set oven rack in middle of oven and preheat to 375°F.
• Bake the pie until the dough is well baked through, about 40 minutes.
• Brush the top of the pie with butter or olive oil as soon as you remove it from the oven.
• Serve the pie immediately or let cool to room temperature.
• To serve: using the markings on the top crust as your guide, cut through the filling and bottom crust with a sharp knife; use an offset spatula or pie server to lift the section from the pan; place each on a plate and spoon some of the yogurt sauce next to the pastry.

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.