Meat Pies With Spicy Portuguese Sauce Recipes

BOLA DE CARNE - PORTUGUESE MEAT PIE

Steps:

• In a large bowl, dilute the yeast with the milk.
• In another bowl, mix the flour, salt and melted margarine.
• Now add this to the diluted yeast, slowly so as not to make any lumps.
• Knead all together.
• Continue kneading as you add the whole eggs, one by one.
• Allow the dough to leaven in a warm place for 2 hours.
• Divide the dough into three parts.
• Roll out each part and cover the bottom of a greased baking tin with one of the parts.
• Cover that with half of the meat.
• Add another piece of pastry and again cover with meat.
• Finish with the last piece of pastry.
• Put in the oven for a short while.
• The book says it should only go in the oven "to give it some consistence".
• Remove and brush the top with the egg-yolk.
• Place it again in a medium hot oven to bake.

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!