Belizean Meat Pies
Savory and flavorful meat pies with a flaky crust, filled with seasoned ground beef and vegetables. These are often baked in muffin tins for easy handling and serving.
🧂 Ingredients
- 2 lbs Ground beef
- 1 large Onion(finely chopped)
- 1 medium Green bell pepper(finely chopped)
- 1 small Habanero pepper(finely chopped, optional for heat)
- 3 cloves Garlic(minced)
- 1.5 tbsp Recado paste
- 1 tsp Dried thyme
- 1 tsp Ground cumin
- 0.5 tsp Black pepper
- 1 tsp Salt(or to taste)
- 1 tbsp Worcestershire sauce
- 1 tbsp Tomato paste
- 0.5 cup Water(for the filling, plus more if needed)
- 1 tbsp Cornstarch(mixed with 2 tbsp water for thickening)
- 2.25 cups All-purpose flour
- 1 tsp Baking powder
- 0.75 tsp Salt
- 0.5 cup Shortening
- 0.33 cup Butter(cold, cubed)
- 0.66 cup Cold water(approximately, for the dough)
- 1 Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
Prepare the filling: In a large skillet, brown the ground beef over medium heat. Drain off excess fat.
- 2
Add the chopped onion, bell pepper, habanero (if using), and minced garlic to the skillet. Cook until softened, about 5-7 minutes.
- 3
Stir in the recado paste, thyme, cumin, black pepper, salt, Worcestershire sauce, and tomato paste. Cook for 2-3 minutes until fragrant.
- 4
Add 0.5 cup of water and bring to a simmer. Cook for about 10-15 minutes, allowing the flavors to meld. If the mixture is too thin, stir in the cornstarch slurry and cook until thickened.
- 5
Remove the filling from heat and let it cool completely. This is crucial to prevent the dough from becoming soggy.
- 6
Prepare the dough: In a large bowl, whisk together the flour, baking powder, and salt.
- 7
Cut in the shortening and cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 8
Gradually add cold water, a tablespoon at a time, mixing until the dough just comes together. Do not overmix.
- 9
Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 10
Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- 11
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Use a 4-inch round cutter to cut out 12 circles for the pie bases.
- 12
Press the dough circles into the muffin cups, ensuring they line the bottom and sides.
- 13
Spoon the cooled meat filling into each dough-lined cup, filling them about two-thirds full.
- 14
Roll out the second disc of dough and cut out 12 smaller circles (about 3 inches) for the pie tops.
- 15
Place the top circles over the filling. Crimp the edges of the top and bottom dough together to seal. You can use a fork to create a decorative edge.
- 16
Cut a small slit in the top of each pie to allow steam to escape.
- 17
Brush the tops of the pies with the beaten egg wash for a golden finish.
- 18
Bake for 20-25 minutes, or until the crust is golden brown and cooked through.
- 19
Let the meat pies cool in the muffin tin for a few minutes before carefully removing them to a wire rack to cool further. Serve warm.
💡 Pro Tips
- ✓Ensure the meat filling is completely cool before assembling the pies to prevent a soggy bottom crust.
- ✓Do not overwork the dough, as this can make it tough.
- ✓Adjust the amount of habanero pepper to your spice preference.
- ✓These meat pies can be made ahead of time and refrigerated or frozen. Reheat in the oven.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use ground chicken or turkey for a lighter filling.
- Add other finely chopped vegetables like carrots or peas to the filling.
- For a spicier filling, increase the amount of habanero or add a pinch of cayenne pepper.