Name: Spicy Harissa Meat Pies
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Red chile peppers, chopped - 1 pound; Garlic, minced - 5 cloves; Olive oil - 4 tablespoons; Mexican chili powder - 1 tablespoon; Ground coriander - 1 teaspoon; Ground cumin - 1 teaspoon; Dried lime granules - 1 teaspoon; Sea salt - ½ teaspoon; Unbleached all-purpose flour - 2 cups; Hot chili powder - 1 tablespoon; Ground cumin - ½ tablespoon; Sea salt - ¼ teaspoon; Cold butter - ¼ cup; Shortening (such as Crisco®) - ¼ cup; Cold, flat beer - ⅓ cup; Olive oil - 3 tablespoons; Onion, minced - 1 large; Garlic, minced - 6 large cloves; Lean ground beef - ½ pound; Salt - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Ground cumin - ½ teaspoon; Dried thyme - ½ teaspoon; Bread crumbs - ½ cup; Beef stock - ¼ cup; Mexican chili powder - 3 teaspoons; Cayenne pepper - 2 teaspoons; Cold, flat beer - ¼ cup; Egg, beaten - 1

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Harissa Meat Pies

1. Red chile peppers, chopped - 1 pound

2. Garlic, minced - 5 cloves

3. Olive oil - 4 tablespoons

4. Mexican chili powder - 1 tablespoon

5. Ground coriander - 1 teaspoon

6. Ground cumin - 1 teaspoon

7. Dried lime granules - 1 teaspoon

8. Sea salt - ½ teaspoon

9. Unbleached all-purpose flour - 2 cups

10. Hot chili powder - 1 tablespoon

11. Ground cumin - ½ tablespoon

12. Sea salt - ¼ teaspoon

13. Cold butter - ¼ cup

14. Shortening (such as Crisco®) - ¼ cup

15. Cold, flat beer - ⅓ cup

16. Olive oil - 3 tablespoons

17. Onion, minced - 1 large

18. Garlic, minced - 6 large cloves

19. Lean ground beef - ½ pound

20. Salt - ½ teaspoon

21. Freshly ground black pepper - ½ teaspoon

22. Ground cumin - ½ teaspoon

23. Dried thyme - ½ teaspoon

24. Bread crumbs - ½ cup

25. Beef stock - ¼ cup

26. Mexican chili powder - 3 teaspoons

27. Cayenne pepper - 2 teaspoons

28. Cold, flat beer - ¼ cup

29. Egg, beaten - 1

How to cook deliciously - Spicy Harissa Meat Pies

1. Stage

Combine chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt in the bowl of a food processor; pulse until blended. Set aside 1/2 cup harissa and store remainder in the refrigerator for another use.

2. Stage

Sift flour, chili powder, cumin, and sea salt for the pastry into the bowl of a food processor. Add butter and shortening and pulse until crumbly. Pour cold beer in a little at a time, with the processor running, until a ball of dough forms and pulls away from the sides.

3. Stage

Transfer dough to a lightly floured silicone pastry mat and roll to a thickness of about 1/8 inch. Cut dough into eight 8-inch circles and cover with waxed paper or a damp cloth while you prepare the meat filling. (If refrigerating dough overnight, let it rest on the counter for at least 15 minutes before using.)

4. Stage

Heat oil in a heavy skillet over medium heat; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add ground beef, salt, pepper, cumin, and thyme. Cook and stir until beef is browned and crumbly, about 10 minutes. Stir in the reserved 1/2 cup harissa. Add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover and simmer, stirring occasionally, until all liquid has been absorbed and filling is moist but not watery, 10 to 15 minutes. Remove from the stove and set aside to cool.

5. Stage

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

6. Stage

Mix beer and egg together in a small bowl.

7. Stage

Uncover the dough circles and place 2 to 3 tablespoons of the meat filling in the center of each circle, leaving a clean margin of dough all the way around. Moisten the edges of the circles with the beer-egg mixture. Fold dough in half, enclosing the filling, and pinch edges closed with a fork. Lightly brush each pastry with beer-egg mixture and transfer to the prepared baking sheet.

8. Stage

Bake in the preheated oven until pastries are golden brown, about 20 minutes.