Crispy Meat Pies
Ingredients:
For the Dough
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/4 cup cold butter, cubed
- 1/4 cup cold water
- 1 egg, beaten (for egg wash)
For the Filling
- 1/2 lb ground beef
- 1 small onion, finely chopped
- 1 small potato, diced
- 1/2 cup diced carrots
- 1/2 cup peas
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- Oil for frying
Directions:
1. In a large bowl, mix the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add cold water and mix until the dough forms a ball. Wrap in plastic and refrigerate for 30 minutes.
2. In a skillet over medium heat, cook ground beef until browned. Add onion, potato, carrots, and peas, cooking until vegetables are tender. Stir in garlic powder, cumin, paprika, salt, and pepper. Remove from heat and let cool.
3. Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into circles about 4-5 inches in diameter.
4. Place a spoonful of filling in the center of each dough circle. Brush edges with beaten egg, fold over to form a half-moon shape, and press the edges to seal. Crimp edges with a fork for a decorative finish.
5. Heat oil in a deep pan over medium-high heat. Fry the pies in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
6. Brush with additional egg wash if desired for extra shine and serve warm.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 6 servings
Tips:
Chill the dough well before rolling to make it easier to handle and prevent shrinking during frying.
Use a slotted spoon to remove pies from oil to keep them crispy and drain excess oil efficiently.