Meat pies

Votes: 2

Time: 3 hours 50 minutes
Complexity: easily
Quantity: 20 pies

To quickly bake meat pies, use store-bought yeast dough for the buns and make the filling from ground beef, sautéed with tomato paste, fresh pepper, and aromatic spices, then mixed with grated pepperjack cheese and fresh herbs. Before baking, brush each pie with a beaten egg for better browning and a delicious glossy finish. The pies turn out deliciously savory and juicy inside. A great filling snack to take on the go.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

20 frozen pie dough pieces
Premium flour for work
2 eggs, beaten with 2 tablespoons of water, to brush the dough

Filling

0.7 kg ground beef
1 tbsp. vegetable oil
2 poblano peppers, seeded and chopped
1 onion, chopped
0.5 tsp red pepper flakes
4 cloves garlic, chopped
1 tbsp chili powder
1 tsp ground cumin
3 tablespoons tomato paste
1 cup grated pepper jack cheese
0.5 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, poblano pepper, tomato paste, pepper jack cheese, red pepper flakes, chili seasoning, cumin

Cooking the dish according to the recipe:

Place the frozen buns on a baking sheet. Cover with a kitchen towel and let them defrost and rise for 2-3 hours.
Filling:

Pour vegetable oil into a large skillet and set it over medium heat. Sauté the peppers and onions until soft, about 5 minutes. Add the red pepper flakes and garlic and sauté for another minute. Transfer to a bowl or plate and set aside.

Place the same pan over medium heat, add the ground beef and cook, breaking up any lumps. chili powder, cumin, and 3/4 teaspoon salt and cook until the meat is darkened, 5-7 minutes. Add the tomato paste and 1/4 cup water and stir. Stir in the sautéed vegetables. Transfer to a bowl and set aside to cool. Once the meat has cooled, stir in the cheese and parsley, then season with salt and pepper to taste.
Preheat oven to 200°C.
On a lightly floured surface, roll each piece of dough into a circle 10 cm in diameter and about 0.5 cm thick. Spoon 1.5 tablespoons of the meat mixture into the center of each circle of dough. Brush the edges of the circles with egg wash and fold the dough into a semicircle. Press the edges together and seal them with the tines of a fork. Place on a parchment-lined baking sheet and brush the tops with beaten egg wash.
Bake until golden brown, 10-12 minutes.