Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 lb ground beef
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 jalapeño, chopped
• 4 plum tomatoes, diced
• 1 teaspoon dried thyme
• 4 fresh bay leaves
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons flour
• 2 tablespoons water
• 1/2 cup scallions, sliced
• 5 dashes Louisiana-style hot sauce
• Pie dough
• 1 egg
• Vegetable oil, for frying

Method

1. Mix the salt, cayenne, paprika, chili powder, cumin, white pepper and black pepper.
2. Heat 2 tablespoons of oil in a large skillet, add the ground beef and spice mix, and cook over medium heat for 8 to 10 minutes.
3. Add the onion, green bell pepper, jalapeño, tomatoes, thyme, bay leaves and Worcestershire sauce. Cook for 15 minutes, until the liquid evaporates and the vegetables soften.
4. Stir in the flour and water until combined, then add the scallions and hot sauce. Mix and set aside.
5. Roll the pie dough on a floured surface to 1/4 inch thick and cut out rounds with a 4-inch cutter. Place 2 tablespoons of filling in the centre of each round, brush the edges with beaten egg, fold in half and press the edges with fingers and then a fork.
6. Refrigerate the pies for at least 30 minutes.
7. Heat oil in a deep frying pan to 350°F. Fry the pies until golden, then drain on paper towel. Serve warm.

Prep: 30 min · Cook: 30 min · Total: 1 hr

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).