Ingredients
Meat Filling
- 2 tbsp vegetable oil
- 1 lb ground beef
- 1 tsp Kosher salt
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp ground white pepper
- 1/2 tsp ground black pepper
- 1 small yellow onion, chopped
- 1 green bell pepper, cored, seeded, and chopped
- 1 jalapeno, stemmed, seeded, and chopped
- 4 plum tomatoes, diced
- 1 tsp dried thyme
- 4 fresh bay leaves
- 1/2 tsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 tbsp water
- 1 bunch scallions, thinly sliced (about 1/2 cup)
- 5 dashes Louisiana hot sauce
For the Pie Dough
- Pie dough (quantity sufficient for 8 pies, divided into 4 sections)
- 1 egg (for egg wash)
- Vegetable oil (for frying)
Instructions
- Heat Oil: Heat the vegetable oil in a deep fryer or a 12-inch skillet over medium-high heat to prepare for cooking the meat filling.
- Mix Spices: In a medium bowl, combine the kosher salt, cayenne pepper, smoked paprika, chili powder, cumin, ground white pepper, and ground black pepper to create a spice blend.
- Season Beef: Sprinkle the prepared spice mixture evenly over the ground beef.
- Brown Beef: Cook the seasoned ground beef in a large skillet over medium-high heat for about 8 minutes, breaking it up as it cooks.
- Add Vegetables and Simmer: Add the chopped onion, green bell pepper, jalapeno, diced tomatoes, dried thyme, bay leaves, and Worcestershire sauce to the beef. Stir and cook for 15 minutes until most liquid evaporates and vegetables soften.
- Thicken Filling: Sprinkle the flour over the meat mixture and add water; stir well to thicken the filling, ensuring it tightens up.
- Finish Filling: Stir in the sliced scallions and Louisiana hot sauce, then transfer the filling to a baking pan and set aside.
- Prepare Baking Sheets: Line two baking sheets with parchment paper and lightly dust them with flour.
- Divide Dough: Divide the pie dough into four equal sections.
- Chill Dough: Return three sections of dough to the refrigerator to keep cold while working.
- Roll Dough: Dust a counter with flour and roll out one dough section until it’s just under 1/4 inch thick.
- Cut Dough Circles: Using a 4-inch biscuit cutter or jar lid, cut rounds from the rolled dough.
- Brush Egg Wash: Lightly brush the outer edges of each dough round with beaten egg to help seal.
- Add Filling: Place 1 to 2 teaspoons of the meat filling in the center of each dough round.
- Fold Pies: Fold each dough circle over the filling to form a half-moon shape.
- Seal Edges: Use the back of a fork to press and seal the edges securely.
- Arrange Pies: Transfer the sealed pies to the prepared baking sheets.
- Chill Pies: Refrigerate the pies for at least 30 minutes to firm them before cooking.
- Heat Oil for Frying: Heat a deep fryer or 2 1/2 inches of vegetable oil in a large cast iron skillet to 350°F (175°C). Alternatively, preheat oven to 350°F if baking.
- Cook Pies: Fry the pies in batches in the hot oil until golden brown, then drain on paper towels. For baking, bake pies for 35 to 40 minutes until golden brown.
- Keep Warm: Keep fried pies warm in the oven while frying remaining batches.
Notes
- Frying the pies gives a classic crispy texture and rich flavor, but baking is a great lower-fat alternative.
- Adjust the amount of jalapeno and hot sauce to control the spice level according to personal preference.
- Ensure pies are well sealed to prevent filling from leaking during cooking.
- Using parchment-lined baking sheets and dusting with flour prevents sticking and eases handling.
- Letting pies chill before frying or baking helps them hold their shape and improves texture.
- If frying, use a thermometer to maintain consistent oil temperature for even cooking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Frying
- Method: Frying
- Cuisine: American
