Craving a delicious, savory hand pie that bursts with flavor? Then look no further! This Belizean meat pie recipe is a guaranteed crowd-pleaser, perfect for a quick weeknight dinner, a potluck contribution, or simply satisfying those intense comfort food cravings. These aren't your average pies; they're packed with a rich, spiced meat filling encased in a flaky, golden crust – a true taste of Belizean paradise in every bite! Get ready to impress your family and friends with this easy-to-follow recipe.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup vegetable shortening, chilled and cubed
- ½ cup ice water
For the Filling:
- 1 lb ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tbsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground allspice
- ½ tsp cayenne pepper (optional, for extra heat)
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in shortening: Add the chilled, cubed shortening and use a pastry blender or your fingertips to cut the shortening into the flour until the mixture resembles coarse crumbs.
- Add ice water: Gradually add the ice water, mixing lightly until the dough just comes together. Avoid overmixing.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This helps prevent shrinkage during baking.
Making the Filling:
- Brown the beef: In a large skillet over medium-high heat, brown the ground beef. Drain off any excess fat.
- Sauté vegetables: Add the onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Simmer the filling: Stir in the diced tomatoes (undrained), tomato paste, cumin, coriander, allspice, cayenne pepper (if using), thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly. Stir in the parsley.
Assembling and Baking the Pies:
- Preheat oven: Preheat your oven to 400°F (200°C).
- Roll out the dough: On a lightly floured surface, roll out half of the chilled dough into a large circle (about 1/8 inch thick).
- Fill the pies: Cut the dough into 6-8 equal circles. Place a spoonful of the meat filling in the center of each circle.
- Fold and crimp: Fold the dough over the filling to form a half-moon shape, crimping the edges with a fork to seal. Make sure the edges are sealed tightly to prevent leakage.
- Bake: Place the pies on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve: Let the pies cool slightly before serving. Enjoy!
Tips and Variations:
- For a richer flavor, use beef broth instead of water in the crust.
- Feel free to experiment with different vegetables, such as carrots, potatoes, or peas.
- Add a sprinkle of cheese to the filling before folding the dough.
- For a spicier kick, increase the amount of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per pie, approximate):
- Calories: Approximately 350-400
- Protein: 20-25g
- Fat: 20-25g
- Carbohydrates: 25-30g
This Belizean meat pie recipe offers a delightful blend of savory and sweet, making it a truly unique culinary experience. These easy recipes are perfect for a quick and healthy meal, and they're sure to become a favorite in your household. Enjoy this delicious dish, and remember to share your creations with us!