Checkerboard Cookies

I’d be lying to you guys if I said I wasn’t kinda ready for the summer to end. In the first place, I don’t much care for extreme heat and as I’ve said in a couple of recent posts, the heat here has been unnecessarily extreme to the point where I’ve retreated to whole different cities for the day because this desert valley we’re in feels too much like a…desert valley. In the second place, the sooner the summer ends, the sooner we can get to the autumn which is my favorite season. The sooner autumn comes around, the sooner we can get to December and my favorite holiday of Christmas.

Because yes, my thoughts are definitely already drifting towards Christmas.

To be honest, I usually start getting the ‘itch’ for Christmas in July. It’s like a Christmas in July effect takes over and suddenly I’m listening to my holiday playlist again and planning what new stuff I’m gonna try to cook and bake for my family and the blog. As some of my followers know, I do a yearly Christmas series of recipes and although it’s a heavy undertaking, it is one that I still look forward to doing. I’ve already got a few pegged in my mind for the series, but one of them in particular was one that I thought would be a good idea to practice with first, as it is one I’ve never done before and would require a little bit more effort.

When I was little, I loved checkerboard cookies. I thought they just had to be some kind of food wizardry that could only be done in a huge Keebler-Elf style factory with a fancy machine.How else could they arrange those two different colors/flavors in such perfect patterns? I also may as well as admit that until only recently I had no idea how it was done or that it COULD be done by a home cook/baker in their own kitchen.

But I learned. And then after studying the technique a bit, thought “Well, might as well try it out. What’s the worst that can happen?”

(Waste of dough and ingredients was the answer, but that’s kind of obvious.)

I knew going into it that it wouldn’t be necessarily easy and I will keep it one hundred with you guys: I wouldn’t recommend trying this recipe if you don’t genuinely like to bake, have some experience with working with cookie dough and are willing to be patient with yourself and the process. I’m a decent baker with quite a bit of experience working with cookie dough, I love doing it and (as you can see) my first try at checkerboard cookies still wasn’t exactly perfect.  Nevertheless, I’m still pleased with how these turned out and that I decided to do a test run before trying to make a ‘Christmas-themed’ version for the 12 Days of Christmas series.

I tried to make the directions for these as clear and detailed as possible. So, should you want to make these for yourself (and I do think you should), a few pointers: a ruler is a must here. You’re making two different cookies doughs and when you cut them, you want the portions to be as straight as possible so that when you arrange the strips, they actually look like squares. It doesn’t have to be fancy invested in a regular old blue plastic ruler that measures inches/centimeters that I bought from Target and use strictly for baking; it does the job just fine. Also, when you’re putting the doughs together to create the pattern, don’t beat yourself up if your squares don’t line up perfectly in a row. Mine don’t and I still think the integrity of the ‘checkerboard’ is preserved in the overall aesthetic of the cookie. I plan to get better the more I practice this and I’m sure you will too.

You don’t have to make the two outer ‘wrappings’ for the cookies. I just thought it looked prettier so I decided to go ahead and make some. All you’ll need to do after making the cookie recipe is halve the base recipe and use the two different doughs from the halved recipe to wrap the cookies. It sounds complicated, but it’s not. Just read the recipe closely ahead of time and you’ll do fine.

Finally, don’t you dare throw out those scraps after you trim your dough logs! Cut them into mini pieces like I did and bake them off so that you get ‘bite sized checkerboards’ like the ones you see in the picture above. Aren’t they just as cute?

The labor alone involved in making these cookies make the finished product worth it–but I gotta say, the taste wasn’t a letdown either. Checkerboards have a close texture that’s slightly crisp on the outside, then buttery melt-in-the-mouth tender on the inside. The real dilemma here is going to be deciding which flavor you like better: the one where the vanilla dough is dominant or the one where the chocolate one is. I think I’m partial to vanilla, but that could very well change by Christmas time. We’ll have to see.

Linking this post up to Fiesta Friday #186, co-hosted this week by Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat.

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Checkerboard Cookies

Recipe Adapted from “Classic German Baking” by Luisa Weiss

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Ingredients

  • 20 plus 1 tablespoons (300g) unsalted butter, softened to room temp
  • 18 tablespoons (150g) powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 1/3 cups, minus 2 tablespoons (400g) all purpose flour
  • 5 tablespoons cocoa powder
  • 1 egg yolk
  • 2 tablespoons milk

Directions

In the bowl of a standing mixer or a large bowl using a handheld mixer, beat butter until it is light and creamy. Add the powdered sugar and salt and continue to beat about 1 minute more until creamy again. Add the vanilla extract and beat until just combined. Add the flour in 1/2 cup increments, until just combined. (Use a rubber spatula throughout mixing, scraping down the sides of the bowl to ensure even mixing)
Scrape out half of the dough, form into a flat disk and wrap in plastic wrap. Add the cocoa powder to the remaining dough in the bowl and mix until combined. Form the dough into another flat disk and wrap in plastic wrap. Place both in the refrigerator for at least one hour.

Remove dough from the fridge. Unwrap one of the discs, then place in between two sheets of wax paper or plastic wrap. Use a rolling pin to roll out into a rectangle, about 8 x 5 inches long. Repeat with the second dough. In a small bowl, beat together the egg yolk and milk. Using a pastry brush, brush the egg wash over the bottom rectangle of dough. Place one rectangle on top of the other. Press to adhere them to each other. Trim the edges with a sharp knife and save the striped strips in the fridge. Divide the rectangle lengthwise in half. Refrigerate the halves for about 15-30 minutes to allow to get firm.
Divide each of the halves into fourths, lengthwise. (A ruler or bench scraper works GREAT for ensuring straight lines) Use the four layers to make TWO checkerboard logs: Brush the tops of two of the layers with the egg wash, then place the other two on top of them. Make sure that you flip the top layers upside down before adhering so as to create the checkerboard pattern. Use your fingers or a spatula to press the logs together and smooth out the edges/corners, try to make them as square as possible. Wrap the logs in plastic wrap and refrigerate for at least one hour.

Preheat oven to 350°.

(If you would like to create the ‘outer wrapping’ for the cookies: halve the original cookie recipe and follow the same instructions, dividing the two colors, wrapping them in plastic wrap and placing in the refrigerator. After you’ve finished creating the two checkerboard logs, roll one of the reserved dough discs out between two pieces of plastic wrap or wax paper into a long rectangle. Place one of the chilled logs on the rectangle, on the edge closest to you. Wrap the dough around the log, press lightly on the bottom to seal and trim any excess. Repeat with the other color and log. Refrigerate both for about another 30 minutes to allow to firm up.)

Use a sharp knife or bench scraper to cut the log cross-wise into slices. Place sliced cookies on prepared baking sheets lined with parchment paper or aluminum foil. Bake in the preheated oven on the middle rack for 12-15 minutes, until just light golden brown. Allow to sit on baking sheet for about 60 seconds removing to wire racks to cool completely. Cut the reserved trimmings into bite sized nuggets and bake for about 13 minutes. Remove to a wire rack to cool completely.

(No one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Spiced Meatballs with Smoky Red Pepper Sauce

I know I can’t be the only person out there with an ingredient or condiment that they put on everything, right? You guys know what I’m talking about. You love it SO much, its flavors are SO awesome that you just always have to have it (sometimes huge quantities of it) in the house. You search for excuses to somehow incorporate it into every meal. The love you have for it is just that strong.

I mean, I’m a foodie so it should probably go without saying that I’ve got more than one contender.

There must, at all times, be a bottle of Frank’s Original Red Hot Sauce in my house. Preferably, the big one. You know why? Cause I really do put that stuff on everything:

Pizza, eggs, chips, salsa, salad, vegetables, french fries, chicken wings. I’ll shake some of it into stews or braises to give it an extra ‘zip’. Heck, I even mix it in with strawberry jelly to smear on my biscuits or toast because I love the contrast of the sweet with the spicy (Look, don’t knock it til you try it!).

Caramelized onions are another one for me. I could eat them completely on their own as a side dish to be honest, but I can put them in just about anything. For that reason, I’ll usually always pick up at least one or two yellow or red onions from the grocery every week so I can always have some in the kitchen to caramelize for anything I might be in the mood for. If you guys haven’t hopped on the caramelized onions bandwagon, please do. Like Frank’s Red Hot, they can and will elevate just about any dish. This is also where having a recipe that is impossible to screw up, like these Foolproof  Slow Cooker Caramelized Onions, will really come in handy.  Just saying.

Right up there with caramelized onions for me are roasted red peppers. God, I love roasted red peppers so much. Any slow roasted pepper is delicious, but there’s just always been something about the red ones that had me hooked from that very first taste. Like Frank’s Red Hot and caramelized onions, I will look for excuses to put roasted red peppers in anything. I am convinced there is no savory dish that they would not taste good in and enhance. None.

I really don’t care how good your favorite pizza is. That pizza game is weak until you start eating pizza with roasted red peppers on top.

You’re really outchea trying to eat tacos with no roasted red peppers? Fix your life.

Trying to eat healthy by eating a salad? Fantastic. Slice a roasted red pepper in there and give it a pop of color and a pop of deliciousness.

Psst. Come here. Closer. Closer.  *whisper voice* Hummus tastes 1000x better with roasted red peppers blended in it. Believe me. Roasted Red Pepper Hummus. Try it sometime.

This dish ended up happening for two reasons: first, I wanted to try to make a roasted red pepper romesco sauce to go with some meatballs. Second, I didn’t have an almonds. Romesco sauce is one that is primarily made of red peppers and almonds, so not having almonds on hand was…kinda putting a damper on my plans. But I improvised and came up with something else that I’m actually very pleased with.

So check this sauce y’all. It’s not a tomato sauce. It not only has quite a few roasted red peppers in it, it also has roasted sweet onions AND a whole head of roasted garlic. I know. That seems like a lot, but trust me. It all works. Roasting the veggies gives them a richer, sweeter flavor that melds well with the spices that pack a punch of their own.

I decided to try and up the ante of the roasted flavor in the veggies by pairing them with smoked paprika and ras el hanout. Both are intensely smoky and slightly spicy with woodsy undertones that leave a sweet aftertaste on the tongue. Combining them together with all those veggies and garlic that were roasted is going to result in a sauce that you’re probably going to be tempted to slurp up on a spoon all on its own. But don’t do it! Cause, meatballs.

I used a lot of the same spices in the ground meat that I did the sauce. I prefer to bake mine rather than saute them in a skillet as I’ve found that they hold together better that way. Another suggestion-kinda-not-suggestion I have is to finish cooking your meatballs IN the sauce itself, as that meaty flavor can literally cook inside the sauce and give it even more flavor.

Oh, and just in case you’re wondering: yes. I DID sprinkle some Frank’s Red Hot on top of these when I sat down to eat. Not because they ‘needed it; I just really do put that stuff one everything. Linking this up to Fiesta Friday #185, co-hosted by Suzanne @ apuginthekitchen and Monika @ Everyday Healthy Recipes.

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Spiced Meatballs with Smoky Red Pepper Sauce

Recipe by Jess@CookingisMySport

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Ingredients

For Meatballs

  • 4 lbs ground beef (or turkey, if you prefer)
  • 2 tablespoons ground cumin
  • 2 tablespoons smoked paprika
  • 1/2 tablespoon ground coriander
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2-3 dashes of Worcestershire sauce
  • 2- dashes Soy Sauce
  • 4 eggs, beaten
  • 2 cups bread crumbs (up to 1 cup more, if needed)

For Sauce

  • 6-7 red bell peppers, de-stemmed, seeded and cut into halves or quarters
  • 3 sweet yellow onions, cut in halves
  • 1 whole head of garlic, outer loose skin removed, but still whole
  • 4 cups low sodium beef broth
  • 2 tablespoons smoked paprika
  • 2 tablespoons ras el hanout spice mix (optional, if you can’t find it you can always use cumin)
  • 2-3 dashes of Worcestershire sauce
  • 2- dashes Soy Sauce
  • 1 tablespoon brown sugar
  • salt and pepper, to taste

 

Directions

For Meatballs: combine the ground beef in a large bowl with all of the dry spices. Add the soy and Worcestershire sauce, then the eggs. Pour in the breadcrumbs and mix together with your hand; don’t knead it too much though, or the meatballs may be tough. If the mixture seems too wet, you can always add more breadcrumbs to tighten it up.

Preheat oven to 400 degrees Fahrenheit.

Shape into meatballs (about 2 tablespoonfuls each). Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.  Bake 10 to 12 minutes or until browned.

For Sauce: Lower heat down to 350°. Rub about 1 teaspoon of vegetable or canola oil on top of garlic head. Sprinkle the top with salt & pepper and place in the middle of a piece of aluminum foil. Wrap the foil around the garlic, like a package. Place on a half sheet pan and bake in the oven for about 50-55 minutes. Remove and allow to cool until warm enough to handle.

Meanwhile, crank oven up to 450°. Line two sheet pans with aluminum foil and lightly spray with cooking spray.  Drizzle the peppers with oil, salt & pepper, then arrange with the cut sides down on the pans. Roast in the oven until the skins have started to char & separate from the inner flesh and the peppers have started to collapse, about 25-30 minutes (you may need to rotate pans halfway to ensure even roasting).

Remove the peppers and onions to a bowl and cover with foil to allow to cool down, about 30 minutes. Once cool, use your fingers to rub away the outer skins of the red peppers (they should come away easily).

Discard skins and place roasted veggies into a blender or food processor. Take the roasted garlic head and break off individual cloves. Use your fingers to press/squeeze out the pulp into the container of the blender/processor with the veggies. (It should come out very easily). Place the lid on, and puree the mixture together on high speed until very smooth.

Pour the mixture into a large Dutch oven or stockpot. Pour in the beef broth and add the spices, Soy and Worcestershire sauces, sugar and salt & pepper to taste. Bring to a boil, then lower to a simmer and allow sauce to cook for about 20 minutes. You may add a few of the meatballs inside to give additional beefy flavor.

Spoon sauce on top of the meatballs or dip meatballs in sauce, eating with rice, quinoa or couscous. 

Sweet Cornmeal Scones

Sweet Cornmeal Scones5

Smoked paprika. Onion powder. Worcestershire sauce.  Hoisin sauce. Onion soup mix.

This seems like a random list, I know. But in my private little world of cooking and baking, it totally makes sense.

There are certain ingredients that I have a slight obsession with. If you’re a cook, you’ll know what I mean. No matter what, you always have to have them in your house/kitchen. You search for excuses to put them to use. You’ll swap them in recipes that don’t necessarily call for them, because YOU know from experience that they serve their own unique purpose. I’ve certainly found that to be the case for me with the above mentioned ingredients.

I used to think paprika was pointless. It gave dishes a reddish hue but I never could distinguish a prominent flavor in regular paprika. I still can’t. But the day I discovered smoked paprika? Whooooo. I was hooked. The earthy smokiness is a flavor that will work with just about ANY savory dish, especially Latin and Middle Eastern ones. I freely admit to dumping entire tablespoonfuls of smoked paprika in braises and spice rubs. The tastebuds of the people I’m feeding always thank me later–and if you start using it generously in your food I promise that the tastebuds of the people you feed will thank you as well.

I’m gonna keep it 100 with you guys: I depend on onion powder in seasoning my food even more than I do salt and pepper. Yes. It’s that serious. I’m really sitting here trying to think if there is ANY savory dish that I make where I don’t use onion powder…….yeah, no. There’s not, and that’s because onion powder makes everything taste better. Worcestershire sauce and Hoisin sauce kinda go hand in hand. If you’re making a beef or pork dish and you want to add a deeper, richer layer of flavor to your sauce, then I highly recommend you keep them handy. A tablespoon of hoisin  and few shakes of Worcestershire sauce in a beef stew will REALLY give it that extra boost: trust me on this. lastly, If you think you’re really bad at making gravy–or you’re not bad at it, but you need to make some fast in a pinch, then using dry onion soup mix combined with beef broth is a quick & easy way to get good results.

I left one ingredient off that list on purpose, because it’s largely centered on today’s recipe.  Here’s the thing, guys: I have a slight obsession with cornmeal. I love it. I search for ways to put the stuff in everything, in both sweet and savory applications. I’ve shared two cornbread recipes on the blog already (my grandma’s recipe included which is made of more cornmeal than flour). The fried chicken recipe I shared a few weeks ago was posted alongside a recipe for biscuits that had cornmeal in them. I’ve made several yeast breads that have cornmeal in the dough–heck, I just made one yesterday that I’ll be sharing soon. There’s even a cookie recipe I tried with cornmeal that I really liked. I even sometimes put a sprinkle of cornmeal in my stews, chilis or braises to both thicken the liquid, and give it a subtle corny flavor.

And now, just when you thought there couldn’t possibly be yet another cornmeal recipe I could throw at y’all, here I am… throwing another cornmeal recipe at you.

You only have to take a brief glance at the Recipe Index to figure out that I’m kinda fond of scones.Every so often I get a crazy craving for one that I just have to appease, whether it means finding a coffee shop with a good selection or just making them myself. This time, I went with the latter and decided to see what would happen if I made my favored breakfast pastry with one of my favored ingredients.

This is what happened, and I gotta say: I like it. Cornmeal does admittedly add a coarser, grittier texture to ANY dough you make so if you’re searching for a light and fluffy scone, this may not be the one for you. However, these still do have layers and a flakiness to them that I think the cornmeal adds an interesting and different texture to. They’re somehow flaky and bready at the same time. Flavor-wise, you taste the sweetness from the light brown sugar then the subtle sweetness of the corn-y flavor and somehow, the two just really work together. Oh, and did I mention these were made even better smeared with butter and jam? Cause they were.

Sharing at Fiesta Friday #184, co-hosted this week by Petra @ Food Eat Love and Jhuls @ The Not So Creative Cook.

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Sweet Cornmeal Scones

Recipe Adapted from Food.com

Ingredients

  • 2 cups all purpose flour
  • 1/3 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, frozen, plus more for brushing
  • 3/4 cup buttermilk, plus more as needed
  • Turbinado sugar for sprinkling, optional

 

Directions

Preheat the oven to 400°. In a large bowl, combine the flour, cornmeal salt, baking powder, baking soda and brown sugar with a fork.

Using the large holes on a box grater, grate the butter into the dry ingredients and stir a few times to combine. Make a well in the center of the bowl.

Pour the buttermilk into the well and use a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the scones to be tough.)

Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle.

Use a bench scraper or very sharp knife to divide the rectangle in half, then divide the halves into thirds or fourths squares (depending on what size scones you want).

Line a sheet pan with parchment paper and place the cut scones on it. Freeze them for about 30 minutes. In the meantime, fill a shallow pan with water and place it on the bottom rack of the oven.

Brush the scones with melted butter and the turbinado sugar, then bake in the oven on the middle rack for about 15-20 minutes, until they’re golden brown on top. Remove from oven to a wire rack. Serve warm, spread with butter or jam.

 

Jamaican Beef Patty

One of the very earliest recipes I did on the blog was one for meat pies that I make for my sister. (Don’t go back in the archives to look for it, I beg of you. My photography was abysmal in those days.) I started out with meat pies because for quite some time, I’ve had somewhat of a minor obsession with them, in just about any form. I don’t know why. Carbs and meat are perfectly fine all on their own. But for me, when you out them together they can get elevated to something even better.

The pretty cool thing about the meat pie is that practically EVERY cuisine, culture & region has their own rendition of it. In Latin American cuisine, they have empanadas. In Canada they have Tourtiere. In Lebanese cooking they’re called sfeeha. Back where I come from in Michigan they’re called pasties. In Louisiana they’re Natchitoches.

For so many different people in so many different places to all find a way to work the meat pie in their cuisines means that there’s really gotta be ‘something’ to it worth trying out at least once. And frankly, once you’ve had a delicious meat pie, you’re not just going to want to make it a one time deal. You’ll keep coming back for more whether you’re buying or making them–that’s my experience anyway.

I left one very important type of meat pie off the list above on purpose. Jamaican Beef Patty are the subject of today’s post and (if you can believe it) making these was the first time I’d ever even tasted them before. I know, right? And I call myself a foodie. But better late than ever. And I’d be lying if I said I wasn’t a tad bit more pleased with my results than those I’ve seen in take out joints. I’ve had Caribbean food before, though not as often as now when we’re in the Bay area. But even at the occasions when I had it, beef patty was something that somehow always ended up getting left off the order. I’ll admit that may have been because when it comes to how I like MY meat pies, I can be tough to please.

For me, there are three components that you have to nail in order to make a good meat pie: first, the pie crust has to be buttery and flaky. No one wants to be chewing something that tastes like bland, dried up cardboard. Also, don’t be afraid to season the crust itself. Second, make sure there is enough moisture in the filling. I understand that we’re not making pot pie here, but it shouldn’t be dry as a bone on the inside either. Third, SEASONSEASONSEASOOOOOON that filling. I can’t tell you how disappointed I’ve been to try someone else’s meat pie (of several different kinds of cuisines) only to be disappointed because literally the only thing I can taste is browned, bland ground beef. Do better. Season with authority and make that filling pack an Ali-worthy punch.

Having said all of that, I can safely say that this recipe checks off all those boxes. The pie crust is not only flaky and buttery by using a combination of butter and shortening, there’s curry powder in the dough that not only gives it wonderful flavor, but a pleasant golden brown color when it’s finished baking. The filling is cooked with more than enough spices to be anything but bland. It’s obviously got a kick from the Scotch bonnet pepper, but it’s also got an aromatic, earthy beef flavor that only gets better the longer it sits–so, I do recommend you follow the instructions to refrigerate it overnight to allow the flavors in the filling to develop. You won’t regret it. Andand! The addition of Worcestershire sauce, steak sauce and beef broth also ensures that it won’t be too dry.

Try these guys. It’s a nice little project to do that will get you a lot of rave reviews. Linking it up to this week’s Fiesta Friday #183, co-hosted this week by Sarah @ Sarah’s Little Kitchen and Shinta @ Caramel Tinted Life.

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Jamaican Beef Patty

Recipe Adapted from Serious Eats

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Ingredients

For Dough

  • 3 cups white whole wheat flour
  • 1/2 teaspoon salt
  • 2 tablespoons yellow curry powder
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1/2 cup butter flavored vegetable shortening, frozen
  • 3/4 cup, plus 1 tablespoon cold water, plus more if needed
  • 1 tablespoon distilled white vinegar
  • 1 large egg, lightly beaten

For Filling

  • 1 pound ground beef
  • 1-2 tablespoons canola or vegetable oil
  • 1 small onion, finely diced
  • 1 Scotch bonnet pepper, finely diced
  • 2 cloves of garlic, smashed and finely minced
  • 1 1/4 cups low sodium beef broth
  • 1 1/2 tablespoons steak sauce
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon yellow curry powder
  • 1 tablespoon ras el hanout spice mix (or cumin)
  • 1/2 teaspoon all spice
  • 1 teaspoon salt
  • 2 bay leaves
  • 1/2 cup breadcrumbs
  • 1/2 teaspoon dried thyme leaves
  • 1 egg, beaten

 

Directions

For Dough: In a large bowl, mix together the flour, salt and curry powder with a fork. Use the large holes on a box grater to grate butter directly into dry ingredients. Slice the shortening into small chunks and sprinkle into the flour. Mix together with a fork or a rubber spatula. (Mixture should resemble coarse bread crumbs, with chunks of butter/shortening throughout) Make a well in the center of the bowl and pour in the water, beaten egg and vinegar. Mix together until just combined, then turn out onto a cutting board or pastry mat dusted with flour. Working quickly, pat and press with your hands until you have a mass of dough that holds together. Shape into a disc, wrap in plastic wrap and refrigerate for at LEAST one hour, but preferably overnight.

For Filling: In a large skillet or Dutch oven, pour and heat the oil over medium heat. Brown the beef until no longer pink. Remove and drain the fat.  Don’t wipe out the skillet. Saute the onions until translucent, about 7 minutes, then add the pepper and garlic and cook until just fragrant, 1-2 minutes more. Add the beef back into the skillet, then Pour in the beef broth , sauces, spices, bay leaves and thyme leaves. Stir to combine, then allow to cook until most of the liquid has cooked off and evaporated, about 20 minutes. Taste & adjust for seasoning. Remove from heat and stir in the breadcrumbs. Refrigerate filling overnight to allow flavor to improve.

Preheat oven to 375°. Remove the  dough from the fridge and sprinkle a clean surface with flour. Roll dough out with  floured rolling pin to about 1/8 inch thick. Cut into 4-5 inch circles and place two heaping tablespoons of filling on each. Brush the bottom edge with water or egg wash, then pull the top edge over the filling and press down to fuse the two edges together. You may crimp the outer edges afterwards with a fork if you like. Repeat until you’ve used all of the dough, keeping unused rounds AND filled patties in the fridge as you work to keep the dough cold as possible.

Once finished, line a sheet pan with parchment paper or foil, and lightly spray with cooking spray. Place pies on pan. Brush the tops with the beaten egg, then bake on the middle rack until dough is cooked through & golden brown, about 25-30 minutes. Let stand about 5 minutes before serving.