Ingredients
Scale
- 1 pound ground beef
- 1/2 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 jalapeño, chopped
- 4 plum tomatoes, diced
- 1 teaspoon dried thyme
- 4 fresh bay leaves
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons flour
- 2 tablespoons water
- 1/2 cup scallions, sliced
- 5 dashes Louisiana hot sauce
- Prepared pie dough
- 1 egg, beaten
- Vegetable oil for frying
Instructions
- Create the Spice Blend: Combine salt, cayenne, paprika, chili powder, cumin, white pepper, and black pepper in a small bowl.
- Cook the Meat Base: Heat oil in a large skillet over medium heat. Add ground beef and spice mixture, cooking for 8-10 minutes until browned.
- Add the Vegetables: Incorporate onion, bell pepper, jalapeño, tomatoes, thyme, bay leaves, and Worcestershire sauce. Simmer for 15 minutes until vegetables soften.
- Thicken the Filling: Stir in flour and water until well combined. Add scallions and hot sauce, mix thoroughly, then set aside to cool.
- Prepare the Pastry: Roll pie dough to 1/4 inch thickness on a floured surface. Cut into 4-inch circles using a cookie cutter.
- Assemble the Pies: Place 2 tablespoons of filling in each circle's center. Brush edges with beaten egg, fold, and seal with fork tines.
- Chill and Fry: Refrigerate assembled pies for 30 minutes. Heat oil to 350°F and fry until golden brown.
- Prep Time: 45 minutes
- Cook Time: 30 minutes