Spicy Jamaican Meat Pies With Island Salsa Recipes

JAMMIN' JAMAICAN MEAT PIES

Steps:

• Heat the oil in a large skillet over medium high heat. I like to use a non-stick skillet.
• Add the diced onion and cook until slightly translucent, about 3 minutes.
• Then add the ground beef, scallions, pepper and garlic. Break up the ground beef as much as possible with a wooden spoon and cook until the meat is browned and cooked through. (You don't want any big chunks of meat.)
• Add the thyme, curry powder, salt and pepper. Stir to incorporate. Smell the goodness!
• Sprinkle the breadcrumbs over the mixture and pour in the water. Stir to fully incorporate.
• Turn the heat down and simmer, uncovered, until the meat mixture has a thick but moist consistency, 5 to 10 minutes. You don't want it too dry, but if it's too liquid-y, it will drip out of the pastry. Use your judgment. If it's too dry, add more water. If it's too wet, let it simmer for a little longer, or add some more breadcrumbs.
• Remove from heat and let cool while you make the pastry.
• In the bowl of your food processor put the flour, curry powder, turmeric, and salt. Pulse until all the dry ingredients are well combined.
• Add the butter and shortening and pulse until the whole mixture is crumbly.
• Add 4 Tablespoons of the water and pulse until the dough starts to come together. If necessary, continue adding water 1 Tablespoon at a time until the dough just forms a ball.
• Remove from food processor onto a lightly floured surface. I cut the dough in half and work with one half at a time. Wrap the 2nd half in plastic and place in the refrigerator until ready to use.
• Preheat oven to 375°F.
• Line 2 baking sheets with parchment paper or spray well with olive oil.
• Beat the egg in a small bowl and beat in 1 Tablespoon of water. This is to assemble the pies. Set aside.
• Divide the dough in half and put one half into the fridge, covered, while you work with the first half.
• Divide the first half of the dough into 6 equal pieces. Roll each piece into a ball.
• When you have 6 balls, sprinkle some flour on your work surface and flatten each ball into a circle 1/8" thick, with your rolling pin. (Should be about a 6" circle.) Make all six dough circles. While working, cover with plastic wrap to keep from drying out.
• Put about 4 Tablespoons of the meat mixture onto one-half of the circle, brush the edges with the egg mixture, then fold the dough in half and use a fork to seal the edges. (You can also crimp the edges, if that's your thing.)
• Place the pie onto the prepared baking sheet and assemble the other pies. When finished, cover the baking sheet with plastic wrap and set aside while you prepare the remaining 6 pies with the 2nd half of the dough.
• When all the pies are on the baking sheets, brush the tops with the egg wash then pierce a couple of times with a fork or sharp knife to create vents for the air. If you like, place a small thyme leaf on each pie and seal it with egg wash for garnish.
• Bake for 25 to 35 minutes until crispy and golden brown.
• These can be enjoyed hot or at room temperature.

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA

Steps:

• Heat oven to 375°F. In 12-inch skillet, cook beef, onion, chile and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Add curry powder, thyme, turmeric, pepper, ground red pepper and salt; mix well. Add bread crumbs and water; stir until thickened.
• If using crescent rolls: Unroll dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into a total of 8 rectangles.
• Place 2 heaping tablespoons meat mixture on long half of each rectangle. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
• Bake 15 to 20 minutes or until golden brown.
• Meanwhile, in medium bowl, mix salsa ingredients. Serve with meat pies.

SPICY JAMAICAN MEAT PIES WITH ISLAND SALSA

Steps:

• Heat oven to 375°F. In large skillet, combine ground beef, onion, chile and garlic cook over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add curry powder, thyme, turmeric, pepper, ground red pepper and salt mix well. Add bread crumbs and water stir until thickened.Separate dough into 8 rectangles firmly press perforations to seal. Place 2 heaping tablespoons meat mixture on long half of each rectangle. Fold dough over filling press edges to seal. Place on ungreased cookie sheet.Bake at 375°F. for 15 to 20 minutes or until golden brown. Meanwhile, in medium bowl, combine all salsa ingredients mix well. Serve with meat pies.Nutrition Per Serving: Calories 760 Protein 30g Carbohydrate 75g Fat 38g Sodium 1580mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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!