Spicy Meat Pies Ojibway Recipes

Steps:

• Combine all filling ingredients in frying pan and bring to a boil. Stir to break up meat, simmer uncovered for 30 minutes. Chill for 2 hours. Roll pastry as for a pie...but make in 12 inch circles...the size of a saucer. Place portions of filling in the center of each pastry circle, and dampen the edges with a little water. Fold each circle in half and press edges together with water. Put on greased cookie sheet. Brush with beaten egg. Bake in 425 degree oven for about 20 to 25 minutes, or until golden brown

Steps:

• 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.
• 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.
• 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.)
• 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.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Mix beer and egg together in a small bowl.
• 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.
• Bake in the preheated oven until pastries are golden brown, about 20 minutes.

Steps:

• Combine all filling ingredients in frying pan and bring to a boil. Stir to break up meat, simmer uncovered for 30 minutes. Chill for 2 hours.
• Roll pastry as for a pie...but make in 12 inch circles...the size of a saucer.
• Place portions of filling in the center of each pastry circle, and dampen the edges with a little water. That acts like glue. Fold each circle in half and press edges together with water. Put on greased cookie sheet. Brush with beaten egg.
• Bake in 425 degree oven for about 20 to 25 minutes, or until golden brown.
• Spices in this dish are a matter of choice. For spicy, add tabasco sauce, hot sauce, or jalepeno peppers. For milder, add parsley, sage, rosemary, etc. Your taste!

Steps:

• For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
• Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
• Preheat the oven to 400 degrees F.
• To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
• Bake until golden brown, 10 to 12 minutes.

Steps:

• Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
• Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid, season and take off the heat.
• While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese and a little paprika.
• The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.

Steps:

• Brown meat, onion and celery in oil in frypan. Transfer to casserole dish.
• Mix remaining 9 ingredients together in a bowl. Pour over meat and bake in a 350 oven for 20 to 30 minutes, or until rice is cooked.
• Add veggies of your choice, diced small, and herbs/spices to taste. This can be cooked in Slow Cooker all day....meat is tenderer.
• Serve with bannock or baking powder bisquits.

Steps:

• Heat oven to 375°F.
• In large skillet, combine ground beef, onion, chile & garlic. Cook over med to high heat until beef is thoroughly cooked; stirring frequently; then drain fat.
• Add curry powder, thyme, turmeric, pepper, grnd red pepper & salt; mix well.
• Add bread crumbs and water; stir until thickened.
• Separate dough into 8 rectangles, firmly press perforations to seal.
• Place 2 heaping tablespoons of meat mixture on long half of a rectangle. Fold dough over filling & press edges to seal.
• Place on ungreased cookie sheet.
• Bake at 375F for 15 to 20 minutes or until golden brown.
• Meanwhile, in medium bowl, combine all salsa ingredients; mix well.
• Serve with meat pies.