Fried Meat Pies Recipe

Make dough

In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp salt and 1 tsp sugar. Add 1/2 cup cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces.

Beat 1 large egg with 0.75 cups cold water and 1 tablespoon vegetable oil. Gradually add the liquid to the flour-butter mixture, stirring with a fork until the dough just comes together. If dough is too dry, add up to 1-2 tablespoons more cold water.

Turn the dough onto a lightly floured surface. Knead gently 6–8 times to bring it into a smooth ball. Flatten into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and keeps the butter cold for a flaky crust.

Cook aromatics and beef

Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add 1 cup finely chopped yellow onion and 2 minced garlic cloves; sauté 3–4 minutes until softened and translucent. Add 1/2 cup diced green bell pepper and cook 2 minutes more.

Increase heat to medium-high and add 1 lb ground beef. Break the meat apart with a spatula and cook until no longer pink, about 6–8 minutes. If using the optional diced potato (1/2 cup), add it with the beef so it softens while the meat cooks.

Season and reduce

Stir in 2 tablespoons tomato paste, 1 tablespoon soy sauce, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon black pepper and 3/4 teaspoon salt. Pour in 1/4 cup beef broth (or water) to deglaze the pan, scraping up any browned bits. Reduce heat to medium and simmer until most of the liquid has evaporated and the filling is moist but not wet, about 3–5 minutes.

Remove from heat and stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning. Let the filling cool to room temperature (15–20 minutes) before assembling so it doesn't steam the dough or make it soggy.

Prepare dough rounds

On a lightly floured surface, roll the chilled dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a bowl), cut out circles. Re-roll scraps once if needed. You should get about 10–12 rounds depending on thickness.

Fill and seal

Place about 2 tablespoons of cooled filling in the center of each dough round. Lightly brush the edge with the beaten egg wash. Optionally dust a little flour on the edge for a better seal. Fold the dough over to make a half-moon and press the edges gently to remove air. Crimp the edges with a fork or twist/pleat to fully seal so filling does not leak.

Heat oil

Pour 4 cups vegetable oil into a heavy-bottomed saucepan to a depth of about 2 inches. Heat over medium-high until the oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and rise to the surface within a few seconds.

Fry pies

Working in small batches (2–3 at a time depending on pot size), carefully lower sealed pies into the hot oil. Fry for 3–4 minutes, turning once, until evenly golden brown and crisp. Use a slotted spoon to transfer pies to a paper towel–lined tray to drain. Maintain oil between 325–350°F; reduce heat slightly if pies brown too quickly.

Finish

If desired, while still warm brush pies lightly with a little oil or melted butter for sheen. Let cool 5 minutes before serving so filling sets slightly. Serve hot with your choice of chutney, hot sauce, or ketchup.