Spiced Sausage & Apple Pie

Happy Sunday, everyone. In continuing the pie kick that I’ve been in on the blog, today I’m going to take a walk on the savory side.

Savory pies have always been one of my favorite foods to eat, and to make. There are so many different ‘options’ out there, as just about every major cuisine has its own take on the savory meat pie.

Over the years, I’ve tried to experiment in making different ones, and as meat pie is about as much of a comfort food as you can get, those experimentations usually end up taking place at around fall/early winter when comfort food is a must.

I recently visited an apple orchard, and as when one visits an apple orchard, I had an excess of apples on my hands afterward that I had to do something with, besides just eat raw. I did bake a dessert with some, but I also made a savory dinner with others, which I’m sharing today.

Sausage and apple make for a really great pair, and for anyone who hasn’t found this out for themselves, consider this recipe your wake up call to get with the winning team, asap. The filling for this pie is very simple: sausage and apples with onion, apple cider, and a combination of spices that give it a warm, ‘autumn-y’ flavor.

You don’t have to make your own pie crust for this, two store bought ones will work– but I highly recommend that you do. It’s the same crust recipe I used for my Chicken Pot Pie, and it’s delicious enough to where it will remain THE pie crust I whip up for all savory pies that I make in the future.

The labor for this pie gets spread out over the course of two days, with the bulk of it being done on the first day. The second day is the easy part: you roll out the pie crust(s), fill the first pie crust, top it off with the second, and bake. This makes for good eating for a dinner, but also for brunch or lunch.

Enjoy.

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Spiced Sausage & Apple Pie

Recipe Adapted from King Arthur Flour

Ingredients

For Pie Crust

  • 2 1/4 sticks (254 grams) unsalted butter, frozen
  • 2 cups (256 grams) all-purpose flour
  • 1/3 cup (40 grams) whole-wheat flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons very cold water, plus more if needed

For Filling

  • 2 pounds ground pork (or turkey) sausage, cooked and drained
  • 3 medium sized apples (like Gala, Fuji, or Pink Lady)
  • 1 large onion
  • 1 cup apple cider or apple juice
  • 1/2 cup light or dark brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Plenty of onion and garlic powder
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground mace
  • 1/8 teaspoon allspice

Directions

For Pie Crust:

In a large bowl, combine the flours, salt, sugar and black pepper. Use the large holes on a box grater to grate the butter directly into the dry ingredients, and stir together with a fork. Add the water, adding more tablespoon by tablespoon if needed just until it holds together.

Dump the dough onto a lightly floured work surface and divide into two portions. One should be slightly larger than the other. The larger one will be our bottom crust, the smaller one will be the top crust. Wrap both of these blobs in plastic, then press down to form a well-sealed disc. Refrigerate for at least 2 hours before rolling and assembling the pie. (I typically let mine rest overnight)

For Filling:

In a large, shallow frying pan, cook the sliced apples with the onion, salt, cider or juice, and sugar for 15 minutes, or until the apples are tender and the liquid is syrupy.

Stir the cooked sausage into the apple mixture, and remove the pan from the heat. Add the pepper and the rest of the spices. TASTE IT. If the seasoning is to your preference, refrigerate for at least one hour, but preferably overnight.

Preheat oven to 425°F. Take the pie dough discs out of the fridge, unwrap, and let hang out on a lightly floured surface for a few minutes.

Roll out the larger disc into a 12-inch circle and set into a 9-inch glass deep dish pie pan. Use your fingers to gently press the dough into the corners of the pan, so it’s as snug as can be. Roll out the smaller disc into a 10- to 11-inch circle. Fill the dough-lined pie pan with the cold sausage-apple filling and use a spoon to smooth out to fill the pan completely.

From here, you can either place the second rolled out disc of pie dough on top of the pie, or cut it into strips and arrange them in a lattice design on top of the pie. Your choice.

Trim any excess so you have an even ¾-inch overhang. Use your fingers to squeeze the two layers together, then fold the overhang under itself, so the edge is tucked into the pie pan and a ridge is formed. Use the tines of a fork to seal the ridges all around.

Place the pie pan on a rimmed sheet pan you’ve lined with aluminum foil (this makes getting in and out of the oven a lot simpler, and also saves on mess from possible seepage.)

Bake for 45-50 minutes, until the pie crust is golden brown. Let sit for about 15-20 minutes before slicing.

Sharing this at Fiesta Friday #458.

Chicken Pot Pie

I didn’t initially plan on sharing this recipe this week, but with the way that the weather’s been going lately in my corner of the country, it felt like an appropriate time to break out some comfort, stick-to-your-ribs food, and this one’s pretty much at the top of that list.

I attempted to make chicken pot pie for the blog several years ago, and it didn’t really turn out at all. Rather than accept complete defeat, I improvised on the fly and still came out with what I thought was a pretty tasty meal anyway.

But the L I took that day still bothered me. I wanted to make it right.

It’s taken me a while, but I finally think that I have.

When it comes to chicken pot pie, there’s not a lot of wiggle room for error. You can’t lean on one ‘element’ of the dish more than the other. You may have a great crust, but if the filling is bland/soupy/off, it won’t really matter. You may have a great filling, but if the casing is wack, then you’ll just be trying to eat ‘around’ it, which makes for a less than ideal eating experience.

Both the crust and the filling of a chicken pot pie have to be good, or the whole thing is going to bomb.

Making a good filling or crust for any kind of pie comes down to two things: seasoning and time. Salt and pepper alone for a pot pie filling don’t cut it for me; bay leaf, herbs and onion powder are musts. And even after the filling’s been seasoned, the flavor needs time to become more pronounced and tasty. Plus, the colder the filling is when you bake the pie, the better the bottom crust will brown and actually cook through instead of just becoming mushy/soggy.

Flaky pie crust comes from chilled and relaxed pie dough with big flecks of butter spread throughout. Relaxed pie dough is dough that’s been chilled for a while and gone even longer without being touched or handled. This takes time.

Making chicken pot pie isn’t difficult, but my recommendation for the actual labor of the dish is to spread it out across two days. Make the filling and the pie filling on Day 1, and let them rest overnight in the fridge. This will chill and relax the pie dough long enough to make it flaky, and it will allow the filling to grow cold enough to fill the pie but not soggy-ify the bottom crust, and most importantly, to develop maximum flavor.

On Day 2, the only thing there’ll be left to do is roll out the dough into the pie dish, fill the pie, then roll the second crust on top. The whole process of assembly takes less than 30 minutes, and in give or take another hour, you have what is a pretty amazing dinner if I may say so myself.

Chicken Pot Pie

Pie Crust Recipe Adapted from Food52, Filling recipe by Jess @CookingisMySport

Ingredients

For Pie Crust

  • 2 1/4 sticks (254 grams) unsalted butter, frozen
  • 2 cups (256 grams) all-purpose flour
  • 1/3 cup (40 grams) whole-wheat flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoons very cold water, plus more if needed

For the Filling

  • 6 tablespoons unsalted butter, divided
  • 1 large sweet onion, diced
  • 1 16 oz. bag of frozen mixed vegetables
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Onion Powder
  • 1/2 cup all-purpose flour
  • 3-4 cups chicken stock*
  • 1 bay leaf
  • 2 large sprigs rosemary
  • 4 sprigs thyme
  • 1/2 tbsp-1 tbsp. honey mustard (depending on taste preference)
  • 4 cups chopped, cooked chicken (about 1 large rotisserie chicken)

Directions

For Pie Crust:

In a large bowl, combine the flours, salt, sugar and black pepper. Use the large holes on a box grater to grate the butter directly into the dry ingredients, and stir together with a fork. Add the water, adding more tablespoon by tablespoon if needed just until it holds together.

Dump the dough onto a lightly floured work surface and divide into two portions. One should be slightly larger than the other. The larger one will be our bottom crust, the smaller one will be the top crust. Wrap both of these blobs in plastic, then press down to form a well-sealed disc. Refrigerate for at least 2 hours before rolling and assembling the pie. (I typically let mine rest overnight)

For Filling

In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions and sweat until the onions are translucent, 5 to 6 minutes. Remove to a small bowl and set aside.

Heat remaining 4 tablespoons butter over medium heat. Once melted, whisk in the flour. Cook until the mixture is just starting to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth.* (The amount of chicken broth you use here is going to depend on how ‘runny’ or thick you want your pie filling to be. If you’re unsure, I would start with 2 1/2-3 cups, then gradually add more if after adding the chicken and veggies you think it’s a little thick. Also remember that it has to refrigerate, which will also make it thicken.) Bring the mixture to a simmer.

Add the onions, bay leaf, rosemary, and thyme. Season with salt, black pepper, onion powder and the honey mustard. Allow to simmer for a further 10 minutes, tasting adn adjusting for seasoning.

Add the frozen vegetables and allow to simmer for about 10-15 minutes, just long enough to warm the veggies through. Stir in the chicken.

Remove from heat and allow to cool completely. Remove to a resealable container and refrigerate until cold, preferably overnight.

Preheat oven to 425°F. Take the pie dough discs out of the fridge, unwrap, and let hang out on a lightly floured surface for a few minutes.

Roll out the larger disc into a 12-inch circle and set into a 9-inch glass deep dish pie pan. Use your fingers to gently press the dough into the corners of the pan, so it’s as snug as can be. Roll out the smaller disc into a 10- to 11-inch circle. Fill the dough-lined pie pan with the cold chicken pot pie filling and use a spoon to smooth out to fill the pan completely. Top with the smaller round of pie dough. Trim any excess so you have an even ¾-inch overhang. Use your fingers to squeeze the two layers together, then fold the overhang under itself, so the edge is tucked into the pie pan and a ridge is formed. Use your fingers to reinforce this ridge, so it’s distinctly shaped, then crimp the edge of the pie crust into ruffles. The easiest way to crimp is by creating a guide with the thumb and pointer finger of your left hand, then pushing the dough outward with the pointer finger of your right hand. (If you’re a lefty, flip accordingly.) Use a paring knife to cut four slits in the center of the top crust. Place the pie pan on a rimmed sheet pan (this makes getting in and out of the oven a lot simpler).

Bake for 65 to 70 minutes (rotating halfway through), until the crusty is deeply golden brown. Let sit on a cooling rack for at least 30 minutes—the filling will still be very warm, but not too liquidy.

Cut into big wedges and serve warm.

Sharing at Fiesta Friday #418.

Three French ‘Hen’ Pies

I just realized that in the five years I’ve been doing this series, I’ve never addressed just how silly the song the 12 Days of Christmas really is.

I guess now’s a good time as any for me to do so: The 12 Days of Christmas is silly.

12 Days of gifts sounds great in theory. But when you actually stop and think about the so called ‘gifts’ that somebody’s true love picked out…meh.

I mean, five gold rings are fine I guess, but…what exactly am I supposed to do with seven swans ‘a-swimming’ or four calling birds?

A twelve person drumline may be cute, but…does that partridge happen to be sitting in a pear money tree? Cause if not…keep it.

Come to think of it, most of the gifts given during the 12 Days of Christmas were birds. And since I am a cook, and we are all just here for the food anyway, let’s just think of it as a bunch of poultry. I’ve got no use for a bunch of live birds. But dead, butchered poultry? That’s something I can definitely use.

So let’s pretend that on the third day of Christmas, your true love didn’t send you three French hens. Instead, they sent you three (or more) of these pies. (Hen is, after all, chicken so it’s not too big of a leap.)

I like to try to throw a savory recipe into the baking series, just to mix things up. Last year was this tourtiere pie. I wanted to do it again, and from very early on, I had what I thought was a pretty good idea of a place to start. A few years back I did a post where I made a chicken pot pie filling that I paired with biscuits. For these pies, I took that chicken pot pie filling and stuffed it into a delicious, flaky pie crust that I had made before last year for some Jamaican beef patties. (How’s that for recipe recycling?)

There are a lot of corners you can cut in making these to make the process go faster: you absolutely can make the filling for these with either rotisserie chicken or leftover turkey. I did. You absolutely can use a bag of frozen vegetables. I did. You can also make the filling and pie crust ahead of time, leave it in the fridge overnight, then come back the next day, assemble and bake so that the actual dinner prep takes less than an hour. I did.

It’s the 3rd Day of Christmas, so why not swap out 3 French Hens for these French Chicken–I mean HEN Pies?

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

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Three French 'Hen' Pies

Recipe Adapted from Ina Garten

Ingredients

For Pie Crust

  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 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

  • 6 tablespoons unsalted butter, divided
  • 1 large sweet onion, diced
  • 1 16 oz. bag of frozen mixed vegetables
  • 3 cloves garlic, minced
  • Salt and freshly ground black pepper
  • Onion Powder
  • 1/2 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 1/4 cup heavy cream
  • 1/2 tbsp-1 tbsp. honey mustard (depending on taste preference)
  • 4 cups chopped, cooked chicken (from 1 large rotisserie chicken) OR leftover turkey
  • 1 tablespoon cornstarch (if needed)

For Assembly

  • 1 large egg, beaten with 2 tablespoons of water

Directions

For Pie Crust: In a large bowl, mix together the flour, salt and pepper 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.

In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions and sweat until the onions are translucent, 5 to 6 minutes. Add the bag of frozen veggies, cook for further 5-6 minutes. Add the garlic and sauté until fragrant, 1 minute more. Remove the vegetables and garlic from the pot.

Heat the remaining 4 tablespoons butter over medium heat. Once melted, whisk in the flour. Cook until the mixture is just starting to turn golden brown, 2 to 3 minutes. Gradually whisk in the chicken broth. Bring the mixture to a simmer. Add the vegetables back to the pot, along with the bay leaf, rosemary, and thyme. Season with salt, black pepper, onion powder and the honey mustard. Simmer for 15 minutes.

Stir in the cream, and chicken and return to a simmer. Simmer for 4 to 5 minutes more. Remove the mixture from the heat.

(If you need to thicken the mixture up, dissolve the cornstarch in about 1/2 cup of cold water with a fork, then stir this into the chicken mixture, allowing it to cook uncovered for about 5 minutes more until it reaches the desired consistency)

Refrigerate the filling overnight to allow the flavors to develop.

Preheat oven to 375°. Remove the dough from the fridge and divide into quarters. Keep the other 3 in the fridge while you work with one. 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. (Don’t overfill, it will mess up your finish) Use your fingers to rub 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 pies 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.

Linking up to this week’s Fiesta Friday #253, co-hosted this week by Liz @ Spades, Spatulas, and Spoons and Mila @ Milkandbun.

Christmas Tourtiere

Hey y’all. How’s the weather in your neck of the woods?

It was sunny and a high of 66° in mine. I can and have definitely gotten used to this. I’ve spent most of my life in the Mitten, but one thing that I can tell you for sure I don’t miss about it is snow and all the extra crap that comes with it. In most other parts of the country, winter has definitely settled in and made herself comfortable. (Snow storms in Georgia, yikes.)

Even if snow and all of its inconveniences aren’t apart of my life anymore, this is still the time of year where I want to eat warm, comforting, stick to your ribs, make-you-want-to-take-a-nap food. My body craves that whether I’m in the midwest or on the west coast.

The bulk of this Christmas series is sweets and desserts (as is expected), but I did want to try and mix things up this year with the inclusion of some savory options. The first were the savory chili crackers on Day 2. Today for Day 8, I’m super excited to share this second savory recipe that’s actually been a long time coming.

I’ve mentioned before that I really love meat pies. You can find the proof of this through several posts that are already on the blog. There’s a meat pie for just about every culture, region and taste. This one is a French Canadian one called a Tourtiere.

Tourtiere is a meat pie typically made with ground beef, pork, veal or a mixture of all three. What I think makes it most distinctive from other meat pies is the spices that are used inside to flavor the filling. They’re the warm, sugar and spice flavors that hit those same winter notes that I’ve put in other recipes in the series. Tourtiere was something that I’ve known about for a few years. Because it’s a pie that is traditionally baked at Christmas time I thought it would be a good addition to the 12 Days of Christmas, done my way.

I’ll be honest. I love meat pies, but in making them I have found through trial and error that there are two things that can easily go wrong. First, your pie crust can either turn out too tough, too thin or underbaked with a soggy bottom. Second, the filling can turn out too dry and bland–this is ESPECIALLY true with ground meat fillings. *Shudder*

I’ve tried to eliminate those problems for you guys here so that we all can have delicious winter meat pie to eat with no disappointments along the way. Y’all ready?

I wanted to make sure that the pie crust I used was sturdy enough to stand up in the pan and also durable enough to support the bulk of the filling with minimal to no leaks. At the same time, I wanted it to be buttery, tender and flaky as well. This one pulls both off. I used the same method in putting together the dough as I do with making biscuits and scones: frozen butter grated directly into the dry ingredients with minimal hand touching. I also added seasoned salt and black pepper to give it a boost of flavor. All in all, it’s a cinch to put together.

The filling is also easy to make, it just requires more attention. The ground beef is mixed with sauteed onion and white roasted potato. Half of that roasted potato is going to be cubed and mixed with the ground beef and onion. The other half is going to be mashed and used as a kind of ‘glue’ that helps the beef and onion stick together while also retaining their moisture.

Seasoning in a meat pie is everything. You have to make sure it’s seasoned, and seasoned well. I simmered this filling in beef broth and was VERY generous with the spices. Keep tasting it along the way to adjust. Also, I highly recommend letting both the pie crust and the filling sit in the refrigerator overnight, for two reasons. One, pie crust needs time to rest so that the butter will stay cold enough to make flakes as it bakes. It will also be easier to roll out and press into the pan. Second, the filling will develop deeper flavor the longer you let it sit. You also don’t want to put hot (or even warm) filling inside a semi-warm pie crust. I don’t foresee that turning out well.

One thing I do want to advise is to bake the pie on a lower row of the oven. Why? Well, the lower it bakes, the more the bottom crust will cook and avoid the dreaded soggy bottom. If you have to cover the top crust with foil to keep it from browning too quickly so be it, but don’t neglect the bottom one.

Doesn’t this look good, guys? I think I’ll share it at this week’s Fiesta Friday #202, co-hosted this week by Judi @ cookingwithauntjuju.com and Laurena @ Life Diet Health.

12 Days of Christmas Banner

Day 1: Winter Spice Toaster Tarts

Day 2: Smoky Chili Crackers

Day 3: Spicy Chocolate Gingerbread

Day 4: Cranberry Orange Quick Bread

Day 5: Honey Spice Madeleines

Day 6: Chai Spice Shortbread

Day 7: Winter Spice Peanut Brittle

Day 8: Christmas Tourtiere

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Christmas Tourtiere

Recipe Adapted from King Arthur Flour

Ingredients

For Pie Crust:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1/2 cup vegetable or butter flavored shortening, cut into 1/2 inch pieces and chilled
  • 12 tablespoons unsalted butter, frozen
  • 6-8 tablespoons ice water

Special equipment: (HIGHLY recommended): a box grater

For Filling:

  • 1 large potato, roasted until tender and cooled
  • 2 lbs. ground beef
  • 1 medium yellow sweet onion, diced
  • 2 cloves of garlic, finely minced
  • 1 cup of chicken or beef broth
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon ground thyme
  • Plenty of onion powder, seasoned salt and black pepper
  • 1 egg, beaten

Directions

For Pie Crust: In a large bowl, combine the flour, sugar, salt, and pepper with a fork and set aside. Rub the pieces of shortening into the flour mixture either with your hands or a fork, mixing just until it looks like coarse bread crumbs. Using the large holes on a box grater, grate the butter directly into the flour mixture. Stir a few times with a fork , then make a well in the center of the mixture. Pour in the ice water, using a stiff rubber spatula/fork to make the dough come together. If it’s still too dry, you may add more water, 1 tablespoon at a time until it holds together. Divide the dough in half, then wrap each half in plastic wrap. Allow it to rest in the fridge overnight.

For Filling: Scoop one half of the roasted potato out of the skin. Use a fork to coarsely mash it. Peel the skin off of the other half and roughly chop it into chunks. Set potato aside for now.

Heat about 1 tablespoon of oil in a Dutch oven and brown ground beef. Drain the beef of fat, then place it covered in a bowl. Saute the onions in the skillet until translucent, about 5-7 minutes. Add the garlic and cook for an additional minute or two, then add the beef back to the skillet with the broth and spices, stirring to combine. Bring the mixture up to a boil, then lower heat down to medium and allow the liquid to mostly cook off. Remove from the heat and allow to cool.

Take the reserved mashed and cubed potato, and add to the beef mixture. Taste and adjust for seasoning, then refrigerate overnight to allow flavors to develop.

Preheat oven to 425°F. Grease a 9 inch deep dish springform pan. Sprinkle a work surface with flour. Divide pie crust in two, making one half slightly bigger than the other. Keep smaller half in fridge while you roll out the other into roughly an 11-12 inch circle. Carefully place crust in bottom of the pan and use your knuckles to press it into bottom and up the sides. There should be some overhang dough; that’s a good thing, don’t cut it off.

Take the filling and spoon it into the prepared pie crust. Keep refrigerated while you roll out the other half of the dough into a 10 inch circle. Use a pizza wheel or knife to cut it into strips if desired. (You can also just place the top crust whole on top of the pie without cutting a design) Lay the strips over the pie in a lattice design, then bring the overhanging pie dough up over the strips, crimping them together to seal. If you have some extra scraps, you can use a pie cutter to make decorative shapes like I did.

Use a pastry brush to brush the beaten egg over the pie crust. Place the pan on a sheet pan that you’ve lined with foil. Bake for 25 minutes, then lower heat to 375 degrees Fahrenheit and continue to bake for 30 to 40 more minutes covering with foil if top crust start to become too brown. Allow to rest on a wire rack for at *least* 40 minutes before unmolding from the pan. If you don’t want to wait that long, it’s okay, the crust just may not hold up its structure as well when it’s still piping hot.

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.

Ashley’s Meat Pies

Meat Pies1

I do most of the cooking in my house, and usually when I ask everyone what they would like for me to make, I don’t get too specific an answer.  Instead, I hear things like this:

“I don’t care,”

“It doesn’t matter to me.”

“Anything…just as long as it’s not chicken, I’m tired of chicken.”

See what I have to work with? (And for the record, it’s impossible for anyone to get tired of chicken. I certainly don’t- and therefore, it’s impossible).

But sometimes, I will get a very specific request to make something someone has a craving or hankering for. For my twin sister, Jasmine, it’s usually for baked spaghetti (she could eat that stuff every day). My mom really likes fried chicken. My older sister Ashley really likes these meat pies. Truth to be told, she’s been asking me to make her some of these for a long while now. The problem is, the last couple of times I made meat pies, I didn’t make them to her satisfaction. See, being the foodie that I am, I like to experiment with different flavor combinations and various fillings for savory pies. I’ve got dozens of recipes for pies and empanadas that I still have to try out: spicy Caribbean with curry powder and sweet potato, French Canadian with cinnamon and cloves, southwestern with salsa and corn…the possibilities are endless.

Meat Pies2

But Ashley doesn’t go for all that. She likes to keep her meat pies simple. And by simple, I mean that the only thing she likes in her meat pies is meat. Nothing else.  Yeah, I know. Weird.

Well, I’m a good sport and I generally like to give people what they want (where cooking is involved anyway), so I decided to put aside all of my great genius of  culinary creativity and make Ashley her meat pies the way that she wanted them. The only ‘challenge’ I saw with a recipe like this is making sure that even though the ingredients are sparse, they still have flavor. Because as versatile as ground beef can be, it can still turn out pretty bland- especially without any powerful spices to give it some character. Since I was essentially only working with a ‘beef’ flavor, I decided to just bump it up a few notches. That ‘bump’ mainly came from a packet of Beefy Onion Soup Mix. It enhanced the flavor of the meat, while also giving it some moisture so it wasn’t dried out inside the pastry after baking.

Meat Pies3

These meat pies are pretty easy to make, not just because of the simplicity of the filling, but also because the ‘pastry’ is really just canned biscuits that I stretched out with my hands, then folded together. I know, I’m cheating. But I had other things to cook that day, and needed something in a quick fix that would still taste good. I’m not afraid of making my own pie crust, but if you are, then the biscuits in this recipe are an easy and just as delicious alternative.  I went with Pillsbury Grand’s Southern Biscuits. Word of advice though: do NOT use any Flaky kinds. Flaky biscuits puff up and separate while baking, and while this is fine eating them on their own, it doesn’t work well for meat pies. You want them to stay together. That’s the whole point.

Meat Pies4

Traditional meat pies in Australia and the UK are typically served with ketchup on the side for dipping. These would probably taste fine that way, but I also think that barbecue sauce or A1 steak sauce would be pretty tasty. I just served them with the leftover gravy I had from the filling, and they got the thumbs up from Ashley. But you can serve/eat yours however you want. It’s your world.

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Ashley’s Meat Pies

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Yield: 16 pies

Ingredients

2 to 2 1/2 lbs of ground beef

1lb sausage (Any variety you like is fine, I used Jenni-O Turkey Sausage)

2 cans refrigerated Biscuits (NO FLAKY KINDS- I used Pillsbury Grands Southern)

1 packet of Beefy Onion Soup Mix

1 tsp Garlic Powder

1/4 tsp Pepper

1/2 tsp sugar

2 cups water

4 tablespoons flour

1 egg, lightly beaten

Directions

1. Preheat oven to 350°

2. Brown the beef and sausage together in a skillet over medium heat. Drain off fat, extra juices in a colander. Place drained meat in bowl and set aside to cool.

3. Pour onion soup packet and water in a 2 qt. saucepan with 4 tablespoons of flour and bring to a boil.

4. Add garlic powder, pepper and sugar and stir to combine. Let gravy cook until thickened, about 3-5 minutes. Remove from heat and cool for about 5 minutes.

 5. Scoop 1/3 cup of cooled gravy and mix into browned meat. Then, add another 1/3 cup of gravy and stir to combine, being sure to evenly coat the filling.

6. Lay out a piece of wax paper or parchment paper on counter top. Open canned biscuits, and separate, one at a time as you go.

7. Use your fingers to gently spread and stretch biscuit, pressing outward from the center to the rim of dough. It should be about 3-4 inches wide.

8. Scoop out a little less than 1/4 cup of meat and gravy filling and place it in center of biscuit dough.

9. Gently fold one side of dough over the filling and press it against bottom side. Crimp the edges of the dough with a fork to ensure that it is sealed and does not leak during baking.

10. Place pies on greased baking sheets, about eight per pan. Brush tops with beaten egg with a pastry brush.

11. Bake for 15-20 minutes in preheated oven until golden brown on tops and bottoms*

 *Depending on the type of oven you have, you may need to rotate the pans from top to bottom oven shelves halfway through to ensure even baking.