Pastry:
8 oz. unsalted butter, cold
2 oz. shortening, cold
4 cups all-purpose flour, plus more for dusting
2 tbsp sugar
1 1/2 tsp salt
1 tsp curry powder
1 tsp turmeric
1 tbsp vinegar
3/4-1 cup iced water
Filling:
2 tbsp cooking oil
½ medium onion, chopped
3 green onion, chopped
2 tbsp parsley, chopped
1/2 scotch bonnet pepper, chopped (optional)
1 tsp garlic powder
1 tsp paprika
1 tsp curry powder
1 tsp dried thyme
1 tsp white pepper
1 tsp chicken bullion (or seasoned salt)
1/2 tsp all-spice
1/2 tsp chili powder
Salt & Pepper, to taste
1 pound ground beef
1/4 cup bread crumbs
1/2 cup water
1 cup shredded cheese (optional)
Directions:
In a food processor (or by hand with a fork) pulse together, flour, salt, sugar, turmeric, curry powder. Add the butter, shortening, followed by vinegar and water in small amounts, pulse until combined and dough holds together in a ball.
Place the dough on a well -floured surface. Divide it into 2 and wrap in plastic. Chill in the refrigerator for at least 30 minutes.
Roll out dough to 1/4” thick, cut out about 4 - 5" circles. Continue cutting out dough until all dough has been cut. Refrigerate for at least 30 minutes or until ready to use.
Filling:
Heat up oil in a saucepan, sauté onions, and add in all the spices. Let it simmer for about 2 minutes.
Add ground meat, bread crumbs and continue cooking for about 10 minutes, stirring frequently to prevent burning, and add about ½ cup of water.
Lastly, add green onions, parsley, and pepper, adjust for salt and pepper seasoning.
Remove from stovetop and let it cool.
Scoop a heaping tablespoon of filling into each circle of dough, brush with water or egg wash around half of the circle. Fold over and seal the edges of the meat pie. Pressing a fork along the edges of the dough. Repeat for all of them, you should get 12-15 pies. (you may freeze and bake later)
Place each pie on a baking sheet and bake for about 30 minutes at 375°F.
Remove, let cool, and enjoy!
* Recipe adapted from “Immaculate Bites”