Savory Meat pie

meat pies with a soul food twist

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Meat pastries with a soul food twist

An influx of Irish emigrants, to the Caribbean island in the 17th century, introduced their Irish meat pasties to the island. The Caribbean people took these pies and infused them with their own vegetables and spices. Soul food of the south is deeply inspired by Caribbean food, like my ancestors before me, I’ve taken the Irish meat pastie and made it my own. Using classic soul food ingredients like sweet potatoes and collard greens, to create a flavorful hardy filling.

meats & spices & veggies; oh my!

This recipe is fully customizable, as long as you got the dough you are good to go! Handpie is the perfect way to use leftovers or that one-off vegetable that isn’t enough for a complete meal. Be sure to cut them into bite-size pieces, and cook any raw food.

storage and reheating

We got hot pockets at home! These meat pies can be stored in the freezer or fridge. Wrap eat pie individually with plastic wrap; place wrapped pies in a sealable bag or container.
Freezer: 1 month
Fridge: 1 week

Savory Meat pies

Preparation Time: 90 minutes | Cook Time: 25 minutes | Serving size: 4-10 (size dependant)

Gather

dough

• 2 cups all-purpose flour 
• ½ teaspoon salt
• ¼ teaspoon turmeric
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg 
• 2 sticks (8 ounces) cold butter, cut in 1-inch cubes 
• 7-9 tablespoons ice-cold water
• 1 egg yolk (for brushing)
• 1 tablespoon vodka (optional)

filling

• Neutral oil 
• 1 medium onion, minced 
• 1 1-inch thumb ginger (1 tablespoon), finely chopped 
• 1 teaspoon red pepper flakes 
• 5 cloves garlic, minced 
• 3 tablespoons yellow curry powder
• 1 tablespoon onion powder
• 1 pound ground beef 80/20
• 2 cups sweet potatoes (1 1½- to 2-pound sweet potato), diced into small chunks
• Salt and pepper
• 1 bunch collard greens, cut into thin pieces (Lay the leaves on top of each other, roll short end to short end and cut into slices.) 
• 1 bottle Guinness beer (or other dark beer)

Follow

make dough

1. Combine the flour, salt, turmeric, cinnamon, and nutmeg in a food processor (or bowl if using your hands).
2. Add butter to the food processor or bowl. Using your fingertip, pastry fork or a quick pulse in the food processor, combine the ingredients, making sure to scoop the bottom of the bowl until it looks like pebbles.
3. Transfer into a bowl if using a food processor. Add vodka if using, and add the iced water. I like to start with 5-6 tablespoons of water, work it into the dough, continuing to add tablespoons until the dough comes together.
4. With floured hands, mix and knead the dough until it forms a ball. Be careful not to overmix as this will make your dough very hard.
5. Form dough into a flat circular shape, like a wheel of cheese about 1 inch thick. Wrap tightly in plastic wrap and rest in the fridge for 30 minutes.

make filling

1. In a large skillet with a lip, over medium-low heat, add 1 tablespoon of neutral oil. Add onions, ginger, red pepper flakes, garlic, curry powder, and onion powder. Mix and let cook for 5 minutes, stirring occasionally. If the pan goes dry, add another teaspoon of oil.
2. Add ground beef and sweet potatoes; mix and season heavily with salt and pepper. Turn to medium heat. Cook for 10-15 minutes; beef chunks do not need to be cooked all the way through. Add collard greens. Take the dough out of the fridge, and let it rest.
3. Whisk the Guinness and cornstarch in a measuring cup, and pour into the beef mixture. Stir and bring to a low boil and let cook until it begins to thicken, about 10-12 minutes. Remove from heat, and let cool while preparing dough.

Prepare and bake

1. Preheat the oven to 425 degrees. Prepare a baking sheet with parchment or a silicone mat. 
2. Roll out the pastry dough on a semi-floured surface or rolling mat, until it’s about ⅛ inch thick. 
3. Cut circles into dough, anywhere between 5 and 8 inches in diameter. Brush the edges of the dough circle with water. Add a small mound of the filling on the lower half of the circle. Fold over and crimp the edges together, either with a fork or by pinching the edges together. Place the complete meat pie on the baking sheet. Cut 2-3 slits for venting into the top of the pastry. (Do not cut from end to end.) Repeat with remaining dough circles.
4. Whisk egg yolk and 1 teaspoon of water. Brush the hand pies with the mixture. 
5. Bake 20-25 minutes