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Spicy Harissa Meat Pies
Spicy Harissa Meat Pies
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Spicy beef pies filled with homemade harissa for a flavorful twist on a classic dish.
Ingredients:
  • 1 pound red chile peppers, chopped
  • 5 cloves garlic, minced
  • 4 tablespoons olive oil
  • 1 tablespoon Mexican chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried lime granules
  • 0.5 teaspoon sea salt
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon hot chili powder
  • 0.5 tablespoon ground cumin
  • 0.25 teaspoon sea salt
  • 0.25 cup cold butter
  • 0.25 cup shortening (such as Crisco®)
  • 0.33333334326744 cup cold, flat beer
  • 3 tablespoons olive oil
  • 1 large onion, minced
  • 6 large cloves garlic, minced
  • 0.5 pound lean ground beef
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon dried thyme
  • 0.5 cup bread crumbs
  • 0.25 cup beef stock
  • 3 teaspoons Mexican chili powder
  • 2 teaspoons cayenne pepper
  • 0.25 cup cold, flat beer
  • 1 egg, beaten
Instructions:
  • In a food processor, blend chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt until smooth. Set aside 1/2 cup of harissa and refrigerate the rest for later use.
  • In a food processor, combine flour, chili powder, cumin, and sea salt. Add butter and shortening, pulse until mixture resembles crumbs. Gradually pour cold beer while the processor is running until dough forms a ball and pulls away from the sides.
  • Place the dough onto a lightly floured silicone pastry mat and roll it out to a 1/8 inch thickness. Cut the dough into eight 8-inch circles and cover with waxed paper or a damp cloth as you get the meat filling ready. If you refrigerated the dough overnight, allow it to sit on the counter for at least 15 minutes before proceeding.
  • Heat oil in a heavy skillet over medium heat. Sauté onion and garlic until onion is soft and translucent, about 5 minutes. Add ground beef, salt, pepper, cumin, and thyme. Cook until beef is browned and crumbly, about 10 minutes. Stir in 1/2 cup harissa. Add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover and simmer until filling is moist, about 10-15 minutes. Cool before using.
  • Preheat the oven to a toasty 400 degrees F (200 degrees C) and give your baking sheet a gentle greasing.
  • Combine the beer and egg in a small bowl.
  • Remove the dough circles and spoon 2 to 3 tablespoons of the meat filling onto the center of each circle, leaving a border of dough untouched. Dampen the edges with the beer-egg blend. Fold the dough in half to cover the filling, sealing the edges with a fork. Gently coat each pastry with the beer-egg mixture, then place them on the baking sheet.
  • Bake in the oven until pastries are beautifully golden brown, approximately 20 minutes.

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