Meat Pie Dough
Yields: Makes dough for 20 pies
- 5¾ cups all-purpose flour
- 2½ teaspoons salt
- 1¼ teaspoon baking powder
- ¾ cup lard
- 2 large eggs
- 1½ cups whole milk
- In a large bowl, whisk together flour, salt, and baking powder. Using a pastry blender or 2 forks, cut in lard until mixture is crumbly. In a small bowl, whisk together eggs and milk. Pour egg mixture over flour mixture, and lightly toss with your hands until a dough starts to form. Knead together twice, and let rest for 10 minutes. Cover and refrigerate until using.
Classic Meat Pies
Yields: Makes 28 pies
- 2 tablespoons vegetable oil, divided, plus more for frying
- ½ pound ground beef
- ½ pound ground pork
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- ½ cup minced yellow onion
- 2 cloves garlic, minced
- ¼ cup finely chopped red bell pepper
- 1 stalk celery, finely chopped
- 2 Meat Pie Dough (recipe precedes)
- 1 large egg
- 2 tablespoons water
- In a small Dutch oven, heat 1 tablespoon oil over medium heat. Add beef, pork, oregano, salt, red pepper, black pepper, and cayenne. Cook, stirring frequently, until meat is browned and crumbly, about 6 minutes. Drain any excess liquid. Sprinkle with flour, and stir to combine.
- In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Add onion; cook until tender, about 2 minutes. Add garlic, bell pepper, and celery; cook until tender, about 5 minutes. Stir into meat mixture.
- Let cool completely.
- Cut Meat Pie Dough into 40 pieces. Reserve 12 pieces for another use. On a lightly floured surface, roll 28 pieces of dough to a 5½-inch circle, and place on a parchment-lined baking sheet. Refrigerate for 10 minutes. Using a 5-inch round cutter, cut rounds from each piece of dough. In a small bowl, whisk together egg and 2 tablespoons water.
- Place 2 tablespoons filling in center of each round. Lightly brush edges with egg wash. Fold dough over filling, and press to seal. Using a fork, crimp along edges of pie. Using a pastry wheel, cut along edges to further seal. Freeze pies before frying.
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 370°. Line a rimmed baking sheet with paper towels, and place a wire rack on top.
- Remove pies from freezer. Using a slotted spoon, gently place pies, 3 at a time, in hot oil. Fry until golden brown, about 2 minutes per side. Remove from oil, and let drain on prepared pan.