Trini Beef Pies
Directions
- 1Add 3 cups of flour, 1 tsp salt, 1 tbsp sugar, 2 tsp yeast, 1 tbsp shortening, and 2 tbsp butter to a mixing bowl.
- 2Rub the butter and shortening into the flour mixture.
- 3Add 1 tsp of baking powder to the mixture.
- 4Mix all ingredients together until well combined.
- 5Gradually add 1 cup of water while kneading until the dough comes together and is soft and pliable but not sticky.
- 6Knead the dough for about 5 minutes.
- 7Cover the dough and let it rest for 30 minutes to proof.
- 8Add 2 cups of minced beef to a pan.
- 9Add 1 tbsp chopped pimento, 2 tbsp garlic bandania ginger blend, 1 tbsp dark soy sauce, 2 tbsp tomato paste, 1 tsp thyme, and all-purpose seasoning to the minced beef.
- 10Add 1 tsp sugar and salt to taste to the beef mixture.
- 11Add 2 tbsp ketchup to the beef mixture.
- 12Mix 1 tsp corn starch with 1 tbsp water and add to the beef mixture to thicken.
- 13Stir the beef mixture and set it aside to cool completely.
- 14Separate the dough into 9-10 pieces.
- 15Roll out or flatten each piece of dough.
- 16Fill each flattened dough piece with 2-3 tablespoons of the cooled beef filling.
- 17Fold the dough over the filling and firmly pinch the ends to seal them.
- 18Stretch or flatten the sealed pies to ensure even placement of the filling and even cooking.
- 19Shallow fry the pies in 1 inch of vegetable oil until golden brown.
- 20Serve the Trini Beef Pies as is, or with cucumber chutney and grated cheese.
Ingredients
- 3 Cups Flour
- 1 Tsp Salt
- 1 Tbsp Sugar
- 2 Tsp Yeast
- 1 Tbsp Shortening
- 2 Tbsp Butter
- 1 Tsp Baking Powder
- 1 Cup Water
- 2 Cups Minced Beef
- 1 Tbsp Chopped Pimento
- 2 Tbsp Garlic Bandania Ginger Blend
- 1 Tbsp Dark Soy Sauce
- 2 Tbsp Tomato Paste
- 1 Tsp Thyme
- All Purpose Seasoning
- 1 Tsp Sugar
- Salt
- 2 Tbsp Ketchup
- 1 Tsp Corn Starch
- 1 Tbsp Water
- 1 inch Vegetable Oil
- Cucumber Chutney
- Grated Cheese
Equipment
Mixing bowlMeasuring cupsMeasuring spoonsSpatulaSkillet/PanTongs
Tips
- When making the dough, gradually add water to avoid ending up with a dough that is too wet or sticky.
- Knead the dough for about 5 minutes until it is soft and pliable, but not sticky or wet.
- Ensure to seal the edges of the pies firmly to prevent the filling from coming out while frying.
- Stretching or flattening the pies ensures even placement of the filling and even cooking.
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