These look & sound amazing…I am making them this weekend!
Reviews to follow!
A Great Recipe From Our Best Bites
For a step-by-step with photos click the link above.
- 1/2 lb. lean ground beef
- 1/2 lb. ground pork
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 5-6 cloves garlic, minced
- 2+ tsp. Tony Chachere’s Creole Seasoning (it’s the cheapest, best, and widely available)
- Tabasco sauce to taste (start with about 1/4 tsp.)
- 1 can beef broth
- Pie Crust (recipe below) , tripled
- 1 egg
- 1/4 c. cold water
- In a large skillet, brown ground beef and ground pork, breaking the meat into small pieces.
- When it’s about halfway cooked, drain excess fat (if necessary) and then add green and red peppers, onion, celery, and garlic.
- Cook until vegetables are tender and onions are translucent.
- Add 2 tsp. Tony’s and 1/4 tsp. Tabasco.
- Add beef broth and bring the mixture to a boil over high heat.
- Cook for about 20 minutes or until most of the liquid has evaporated.
- Season with additional Tony’s and Tabasco if necessary, keeping in mind that the seasonings will mellow in the pie.
- You can refrigerate this mixture for 3-4 days before baking the pies.
- Prepare pie crust and roll the entire ball onto a floured surface.
- For large (meal-sized) pies, I use a bowl that’s about 6″ across the top; I just invert the bowl onto the dough and trace a knife around it to cut the dough.
- Place about 1/4 c. of the meat mixture onto one half of the dough circle, keeping about a 1/2″-1″ margin from the edges.
- Fold the other side over and gently pinch the edges shut.
- For the decorative edge, you could crimp the edge with a fork or use your fingers to flute the edges.
- You could also use a calzone or empanada mold (used in these pictures).
- Preheat oven to 400 and spray a baking sheet with non-stick cooking spray.
- Place prepared pies onto your baking sheet.
- In a small bowl, whisk together egg and cold water and brush over the pies.
- Bake 25-30 minutes or until golden brown.
- Allow to cool a few minutes and then eat as soon as humanly possible. So good. There are…no words.
- Makes about 12 6″ pies or lots and lots of small (biscuit cutter) pies.
- FREEZER INSTRUCTIONS: You could do this one of two ways; you can freeze them unbaked and just add the egg wash and bake them for an extra 15-20 minutes, or you can bake them and heat them up in the oven or microwave, whatever suits your needs better.
- 1-1/4c. all-purpose flour
- 1/2 tsp. salt
- 1/3 c.+ 1 Tbsp. butter-flavored shortening
- Ice water (probably about 1/4 c.)
- Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
- Cut in shortening (room temperature) until you get pieces that are about pea-sized.
- Now, this is where it gets a little tricky, but don’t be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
- Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
- Wrap in plastic wrap and keep in the fridge until you’re ready to use.
- Continue with directions above (step 10)