Savory turnovers filled with spicy ground beef filling. Makes 24 meat pies.
4 cups Flour 1 L
4 tsp Baking powder 20 mL
2 tsp Curry powder 10 mL
1 tsp Turmeric 5 mL
1 tsp Salt 5 mL
1-1/3 cup Solid shortening 325 mL
1/2 cup Butter 125 mL
1 cup Cold Water 250 mL
2 lbs Ground beef 1 kg
2 Medium onions, finely chopped 2
2 Garlic cloves, finely chopped 2
1 tbsp Curry Powder 15 mL
1-1/2 tsp Dried thyme 7 mL
1 tsp Pepper 5 mL
pinch Cayenne Pepper pinch
2 cups Water 500 mL
1 cup Bread crumbs 250 mL

  • In a large bowl combine dry ingredients. Cut in shortening and butter, then mix by hand until mixture resembles coarse meal.
  • Add half the water to flour mixture, mixing lightly with a fork. Keep adding water until dough holds together in a soft dough.
  • Divide in two equal rolls and wrap and refrigerate one hour or up to 1 week; can freeze for a month.
  • Saute garlic and onion, remove
  • Cook beef, drain fat, add the sauteed onion and garlic and spices. Cook for 3 minutes
  • Add water bring to boil and reduce to simmer and cook until most of the water is absorbed.
  • Mix in bread crumbs
Allow to cool, or it will melt the dough when you try to make the pies. (You could make this the day before, too, and assemble the pies the next day.)
  • Cut each pastry roll into 12 rounds and roll out to 6" diameter, wet edges with water.
  • Spoon 1-2 tbsp [15-25 mL] of filling into center of pastry - seal edge with fork and pick with fork.
  • Place on ungreased cookie sheets and bake in a 375°F [190°C] oven 25 -30 minutes.
These meat pies reheat very well at 350°F [180°C] oven for 15 minutes.

Serve with rice and a green salad.

Select a category & press Go
[Home] [Recipes] [Graphics] [PSP Gallery] [Tips and Tricks] [Links] [Venice]
[About Me] [Christmas Treats]