This Meat pie is made from a mixture of Beef and pork, it is made on a some of the Spanish speaking Caribbean Islands, where some of the ingredients are sometimes substituted to suit the cooks preferences. corn meal is sometimes added when making the dough on some of the Islands.The mixture can also be made into beef patties or empanadas .
This can be served as a light lunch with salad or great for company gathering , It is usually better served as a left over when the flavours had time to mingle better together.
Caribbean Spanish Meat Pie
1 Pound ground meat (beef, pork, chicken, turkey)
1 tablespoon olive oil
¼ cup salt pork (I use pancetta) or bacon cubed
½ cup smoked cured ham cubed
2 garlic cloves peeled and crushed
2 tablespoon green peppers seeded and chopped
1 small jalapeno pepper seeded and chopped (use a plastic gloves)
1 medium onion peeled and chopped
1 teaspoon oregano
1 teaspoon fresh thyme
¼ teaspoon vinegar
6 dried pitted plums (prunes) chopped
1 medium tomato chopped
2 tablespoon raisins
6 green Spanish olives pitted chopped
2 teaspoon capers
1 (12 oz) can of crushed tomatoes
Salt to taste
Brown pancetta in a medium skillet, drain excess fat remove from pan and reserve. Add ham to skillet and brown remove ham and set aside.
Drain fat from skillet return to medium heat add olive oil and ground meat and brown mix with spoon to prevent meat from clumping.
Reduce heat and add other ingredients including pancetta and ham cover and cook over medium heat for 10- 15 minutes stirring occasionally, remove cover cook for another 10 minutes adjust seasoning if needed. Remove from heat and cool.
Dough
2 cups flour
4 teaspoon baking powder
1¼ teaspoon salt
½ cup shortening
¾ cup cold water
Sift together flour, baking powder, and salt, cut shortening into flour with finger tips or pastry blender, until mixture looks like coarse corn meal.
Add milk gradually, stirring until flour is moistened. Turn dough onto a floured board, shape into a ball and divide dough in half.
Roll out one half of the dough with a lightly floured rolling pin in a circle to fit a 9- inch greased pie pan.
Roll dough over rolling pin and unroll over the pie pan, do not stretch dough. Prick bottom and sides of dough in several places to allow air to escape.
Filled lined pie pan with meat filling.
Proceed with other half of dough in the same way and cover filling with it. Prick top of dough in several places. Join edges of dough together by pressing them together with finger or a fork.
Brush top lightly with milk to give a golden glaze
Bake in a pre- heated oven at 350 degrees for 30 minutes increase heat to 375 degrees and bake for 10-15 minutes longer.
Remove from heat cool and serve
1 Pound ground meat (beef, pork, chicken, turkey)
1 tablespoon olive oil
¼ cup salt pork (I use pancetta) or bacon cubed
½ cup smoked cured ham cubed
2 garlic cloves peeled and crushed
2 tablespoon green peppers seeded and chopped
1 small jalapeno pepper seeded and chopped (use a plastic gloves)
1 medium onion peeled and chopped
1 teaspoon oregano
1 teaspoon fresh thyme
¼ teaspoon vinegar
6 dried pitted plums (prunes) chopped
1 medium tomato chopped
2 tablespoon raisins
6 green Spanish olives pitted chopped
2 teaspoon capers
1 (12 oz) can of crushed tomatoes
Salt to taste
Brown pancetta in a medium skillet, drain excess fat remove from pan and reserve. Add ham to skillet and brown remove ham and set aside.
Drain fat from skillet return to medium heat add olive oil and ground meat and brown mix with spoon to prevent meat from clumping.
Reduce heat and add other ingredients including pancetta and ham cover and cook over medium heat for 10- 15 minutes stirring occasionally, remove cover cook for another 10 minutes adjust seasoning if needed. Remove from heat and cool.
Dough
2 cups flour
4 teaspoon baking powder
1¼ teaspoon salt
½ cup shortening
¾ cup cold water
Sift together flour, baking powder, and salt, cut shortening into flour with finger tips or pastry blender, until mixture looks like coarse corn meal.
Add milk gradually, stirring until flour is moistened. Turn dough onto a floured board, shape into a ball and divide dough in half.
Roll out one half of the dough with a lightly floured rolling pin in a circle to fit a 9- inch greased pie pan.
Roll dough over rolling pin and unroll over the pie pan, do not stretch dough. Prick bottom and sides of dough in several places to allow air to escape.
Filled lined pie pan with meat filling.
Proceed with other half of dough in the same way and cover filling with it. Prick top of dough in several places. Join edges of dough together by pressing them together with finger or a fork.
Brush top lightly with milk to give a golden glaze
Bake in a pre- heated oven at 350 degrees for 30 minutes increase heat to 375 degrees and bake for 10-15 minutes longer.
Remove from heat cool and serve
3 Comments
A delicious looking pie! Surely very tasty!
ReplyDeleteThanks for passing by...
Cheers,
Rosa
I love everything about this dish:D
ReplyDeleteOK! thanks for posting this. I was so hoping you would. I've never seen the pie version only the empanadas. You know I'll be trying this! Thanks again!
ReplyDelete