5.0
(12)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
In a heavy skillet, add beef and pork; cook thoroughly until no pink is visible; drain and return to skillet
Step 2
In same skillet, add onions, bell peppers; saute 3 minutes on medium high or until green bell peppers are tender; add garlic; stir
Step 3
Add cayenne, Worcestershire sauce, bay leaves and sage (if your pork doesn't already have sage in it); allow to cook for 15 minutes on medium; (See Recipe Notes)
Step 4
While meat is simmering, make a slurry: In a two-cup measuring cup, add 4 tablespoons flour (¼cup) and fill the measuring cup with milk; mix with fork until smooth; pour this mixture (slurry) into the skillet with the beef; combine well. (The "slurry" will thicken the meat mixture.)
Step 5
Allow this to cook for about 5-8 more minutes, or until the beef mixture begins to thicken; once the mixture thickens a little, turn off the heat; remove bay leaves; taste for salt & pepper; cover and refrigerate; now make the pastry dough
Step 6
Get out two bowls: one large, one small
Step 7
In the large bowl, combine flour, salt, baking powder
Step 8
In the small bowl, add cold eggs and cold milk; slightly beat together until combined
Step 9
Slice cold butter into small (tiny) cubes
Step 10
Add the tiny cubes of cold butter to the dry ingredients; "cut it in"using your fingers; (crumble the butter pieces and combine with the flour until butter until the mixture looks grainy)
Step 11
Once the flour mixture looks grainy, gradually fold in the cold egg/milk mixture; combine with a spatula; form into a ball; cover with plastic wrap and refrigerate for 20 minutes ( See Recipe Notes)
Step 12
Sprinkle some flour onto a clean surface; place the dough on the counter and roll it out till it's about ¼" thick
Step 13
Cut dough circles out of the dough that are approximately 7" in diameter; use a saucer or the bottom of a 9" salad plate as a guide--doesn't have to be perfect! (see recipe notes)
Step 14
Spoon ⅓ cup of the cold meat mixture onto the center of dough disc; fold one side of the dough over the meat so the edges of the circle form a half moon; press the edges together using your finger and a little water
Step 15
Use a fork to "cinch" the dough together; trim with a pizza cutter or sharp knife; repeat process for the remaining meat and dough rounds; set aside
Step 16
Refrigerate pies for 15-20 minutes
Step 17
Heat a heavy bottomed stock pot with oil; bring to 312-325ºF; if oil begins to smoke, remove pot from burner and reduce heat immediately
Step 18
Use a long handled, slotted spoon and place formed pies into hot oil; work in batches; usually 3 at a time; remove cooked pies and place on paper towel; repeat until all pies are done; each pie takes 2-4 minutes
Step 19
Preheat oven to 400ºF
Step 20
In a small bowl, make an egg wash. Add one whole egg and a teaspoon of water to the bowl; combine well
Step 21
Use a pastry brush and coat the top of each pie with the egg wash
Step 22
Place pies on a parchment covered baking sheet
Step 23
Bake pies for 20-30 minutes, or until the internal temperature reaches 160ºF
Your folders
thecaglediaries.com
3 minutes
Your folders
thecaglediaries.com
Your folders
foodandwine.com
5.0
(1.7k)
Your folders
southerndiscourse.com
5.0
(2)
Your folders
southerndiscourse.com
Your folders
allrecipes.com
4.4
(90)
25 minutes
Your folders
airfryer.cooking
3.6
(27)
25 minutes
Your folders
irishtimes.com
Your folders
ricardocuisine.com
5.0
(11)
1 hours
Your folders
howtofeedaloon.com
5.0
(10)
30 minutes
Your folders
chinasichuanfood.com
5.0
(1)
10 minutes
Your folders
happyhomeschoolnest.com
4.0
(2)
20 minutes
Your folders
africanbites.com
5.0
(59)
30 minutes
Your folders
taste.com.au
3.7
(13)
150 minutes
Your folders
tasteofhome.com
4.0
(11)
45 minutes
Your folders
spendwithpennies.com
4.9
(45)
70 minutes
Your folders
recipetineats.com
5.0
(34)
240 minutes
Your folders
allrecipes.com
4.4
(104)
45 minutes
Your folders
allrecipes.com
4.6
(272)