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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Divide the dough into two equal balls, wrap in plastic wrap, and refrigerate for at least 1 hour.
Filling Preparation
- 2
Cook the Meat Filling
In a large skillet over medium heat, add the ground beef and ground pork. Cook until browned, breaking it apart with a spatula. Drain excess fat. Add the chopped onion, minced garlic, and green bell pepper to the skillet. Sauté until the vegetables are soft, about 5 minutes.
- 3
Season the Filling
Stir in cayenne pepper, paprika, black pepper, salt, oregano, thyme, and bay leaves. Pour in the chicken broth and bring to a simmer. Reduce heat and let it cook for 20 minutes, until the mixture thickens. Remove bay leaves and set aside to cool.
Assembling and Baking
- 4
Roll Out the Dough
Preheat your oven to 375°F (190°C). On a floured surface, roll out one ball of the chilled dough to about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.
- 5
Fill the Pies
Place about 1 tablespoon of the meat filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by crimping with a fork.
- 6
Apply Egg Wash
Place the filled pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them a golden color when baked.
- 7
Bake the Pies
Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown. Remove from the oven and let them cool slightly before serving.