big brown horse
Hoof In Mouth
Just made these for the party I'm heading out to tonight.
They are fantastic, especially if you love spicy food.
Dough:
2 cups all purpose flour
1 T sugar
1 t salt
1 stick cold unsalted butter cut into small pieces
2 large eggs, lightly beaten
1/4 cup dry white wine (sav. blanc)
1 t white vinegar
In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it looks like coarse corn meal. Beat the eggs with the wine and vinegar and drizzle over the flour mix. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
Meanwhile make the filling:
2 T unsalted butter
1/2 pound ground beef
1 large garlic clove, minced
1/2 onion, finely diced
1/4 green bell pepper, finely diced
1 bay leaf
1 T tomato paste
1/4 t cayenne pepper (I used more)
1/4 t ground cloves
1/4 t chopped thyme
1/8 t gound coriander
1/8 t ground allspice
Salt
Hot sauce (Tobasco)
1 egg beaten with 2 T of milk
In a large skillet, melt the butter. Add the ground beef and cook over moderately high heat until no pink remains, breaking it up with a spoon. Add the garlic, onion, bell pepper and bay leaf and cook over moderate heat, stirring occasionally, until the onion is translucent. Stir in tomato paste, cayenne, cloves thyme, coriander, and allspice; cook over moderately low heat for 3 minutes. Season with salt and hot sauce and let cool.
Discard the bay leaf, transfer the filling to a food processor and pulse until chopped.
Preheat oven to 350 and line a large baking sheet with parchment paper. On a floured work surface, roll out the dough (I used 1/2 of the dough at a time) until it is about 16th of an inch flat. Using a 3-4 inch biscuit cutter, stamp out rounds from the dough. Brush the edges of the rounds with some of the egg wash and place a mound of filling to one side of each circle of dough. Fold the other half of the dough over the filling and press to seal. Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes or until golden brown.
While they are baking, make the spicy buttermilk dip:
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup plus 1 T sour cream
1 1/2 t celery salt
1 t fresh lemon juice
Salt
Hot sauce
1 scallion, thinly sliced
In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt and hot sauce. Transfer to a serving dish and top with scallions.
ETA: I made the filling and the dip yesterday, I made the dough today. They can be assembled and frozen un baked on a cookie sheet and then put into a ziplock. All you have to do is heat the oven back up to 350 and bake witthout thawing.
They are fantastic, especially if you love spicy food.
Dough:
2 cups all purpose flour
1 T sugar
1 t salt
1 stick cold unsalted butter cut into small pieces
2 large eggs, lightly beaten
1/4 cup dry white wine (sav. blanc)
1 t white vinegar
In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it looks like coarse corn meal. Beat the eggs with the wine and vinegar and drizzle over the flour mix. Pulse until the dough just comes together. On a lightly floured work surface, gently knead the dough until smooth. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
Meanwhile make the filling:
2 T unsalted butter
1/2 pound ground beef
1 large garlic clove, minced
1/2 onion, finely diced
1/4 green bell pepper, finely diced
1 bay leaf
1 T tomato paste
1/4 t cayenne pepper (I used more)
1/4 t ground cloves
1/4 t chopped thyme
1/8 t gound coriander
1/8 t ground allspice
Salt
Hot sauce (Tobasco)
1 egg beaten with 2 T of milk
In a large skillet, melt the butter. Add the ground beef and cook over moderately high heat until no pink remains, breaking it up with a spoon. Add the garlic, onion, bell pepper and bay leaf and cook over moderate heat, stirring occasionally, until the onion is translucent. Stir in tomato paste, cayenne, cloves thyme, coriander, and allspice; cook over moderately low heat for 3 minutes. Season with salt and hot sauce and let cool.
Discard the bay leaf, transfer the filling to a food processor and pulse until chopped.
Preheat oven to 350 and line a large baking sheet with parchment paper. On a floured work surface, roll out the dough (I used 1/2 of the dough at a time) until it is about 16th of an inch flat. Using a 3-4 inch biscuit cutter, stamp out rounds from the dough. Brush the edges of the rounds with some of the egg wash and place a mound of filling to one side of each circle of dough. Fold the other half of the dough over the filling and press to seal. Crimp the edges with a fork. Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes or until golden brown.
While they are baking, make the spicy buttermilk dip:
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup plus 1 T sour cream
1 1/2 t celery salt
1 t fresh lemon juice
Salt
Hot sauce
1 scallion, thinly sliced
In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt and lemon juice. Season with salt and hot sauce. Transfer to a serving dish and top with scallions.
ETA: I made the filling and the dip yesterday, I made the dough today. They can be assembled and frozen un baked on a cookie sheet and then put into a ziplock. All you have to do is heat the oven back up to 350 and bake witthout thawing.
