Carribean: Belize: Belizean Meat Pie

INGREDIENTS:

1⁄2 lb ground beef

1 small bell pepper, chopped finely

1 small onion, chopped finely

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried thyme (or 1 tsp fresh thyme leaves)

1 tablespoon tomato sauce

1 tablespoon cumin powder

1 tablespoon Worcestershire sauce (or Maggi seasoning)

1 habanero pepper, finely chopped (optional)

1 lb flour

2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄4 lb shortening

2 tablespoons cold water (may need more or less)

INSTRUCTIONS:

Combine the first 9 ingredients (through the habanero pepper) in a deep skillet over medium heat. Brown, lower heat and simmer for 20 minutes.

Meanwhile, make the pastry dough by combining the flour, baking powder, salt and shortening and mixing until it resembles fine bread crumbs. Slowly add 1 tablespoon cold water at a time, incorporating after each addition, until the mixture comes together in a firm ball. It should not be sticky. Divide the mixture into two discs and let rest for about 15 minutes before rolling out into a round about 1/8 – 1/4″ thick. Cut out twelve 2 1/2 – 3″ circles in each round.

Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Place the meat mixture in each pie bottom leaving about 1/4 ” of dough above the filling on the sides. Place a circle on top of each filled pie and crimp to seal the edges. Pierce a small hole in the top with a knife point to allow steam to escape while baking.

Bake the pies at 350 degrees F for 15 – 20 minutes until nicely browned. Let cool until they can be handled and serve.