Louisiana Meat Pies

Categories: appitizers

Ingredients

• 1/2 lb. 80-85% lean ground beef
• 1/4 cup finely diced yellow onion
• 1/4 cup finely diced yellow onion
• 1/4 cup finely diced bell pepper
• 1 clove garlic, minced
• 1 Tbsp. tomato paste
• 1 tsp. Creole seasoning blend
• Salt and ground black pepper
• 1 Tbsp. all-purpose flour
• 2 (9-inch) unbaked pie crusts
• 1 egg beaten with 1 Tbsp. water

Directions

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a large saucepan, cook the ground beef, breaking it up into crumbles, until o longer pink, about 5 minutes. Stir in the onion and bell pepper and continue cooking until vegetables begin to soften, about 8 minutes. Stir in garlic and cook 1 minute more. If necessary, drain mixture in a colander. Return mixture to skillet. Stir in tomato paste and Creole seasoning. Season with salt and pepper to taste. Cook, stirring occasionally, 3 to 5 minutes more. Sprinkle mixture with flour and add 1 Tbsp. of water and stir to mix well.
3. Transfer mixture to shallow dish and refrigerate for 15 minutes or until no longer hot.
4. using a 4-inch cookie cutter, cut pie crust into 16 rounds. lightly brush the outer edge of each circle of dough with the egg wash. Fill each dough round with a spoonful of meat filling. Fold the dough over the filling to make a half-moon shape; pinch edges together, making sure the pies are completely sealed. using the tines of a fork, crimp edges. Transfer pies to the prepared baking sheet. Brush tops with egg wash.
5. Prick the top of each pie to vent. Bake 25 minutes or until evenly browned.

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