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LOCATION: Recipes >> Entrée Pies >> Meatpies 17

Print this Recipe    Meatpies 17

Makes 12 Patties

1 tbsp olive oil
2 cloves garlic, peeled and crushed
1/2 jalapeno pepper, seeded and minced
1 medium yellow onion, peeled and cut into small dice
2 scallions, finely chopped
1 lb lean ground beef
1 tsp dried thyme, whole
1 tbsp curry powder
1 tsp paprika
1/2 cup bread crumbs
1/2 cup water
salt and freshly ground black pepper

Heat a large frying pan. Add the oil, garlic, jalapeno, onions,
and scallions and saute for a few minutes. Add the ground beef
and cook over medium heat until crumbly. Stir in the thyme, curry
powder, paprika, and bread crumbs. Stir in the water and cook over
low heat just until the water is absorbed. Add the salt and pepper.
Allow to cool.

3 cups all-purpose flour
2 tsp curry powder
1 tsp salt
1/2 cup margarine
1/2 cup Crisco
1 egg
1 tbsp distilled white vinegar
3-4 tbsp ice water

In a large bowl, stir the flour, curry powder, and salt together.
Cut in the shortenings using a pastry blender. Keep working the
flour and shortenings until the mixture is rather grainy, like
coarse cornmeal. Mix the egg and vinegar together and, using a
wooden fork, stir the mixture into the flour. Add enough ice water
so that the dough barely holds together. Place on a marble pastry
slab or plastic counter-top and knead for just a few turns, enough
so that the dough holds together and becomes rollable. Keep the
remaining dough refrigerated as you work.

Roll out a golf-ball-size piece of dough to at least 6 inches.
Use a 6-inch plate as a template to cut out a circle. Put 3 tbsp
of the cooled filling in the middle of dough. Fold the circle over
to form a half moon. Seal the pie by pushing down with a fork to
crimp the edges. Bake at 400 F for 25 to 30 minutes on an ungreased
baking sheet. A nonstick baking sheet is best.


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