Mexican pies

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 19
Servings 4
Time 30 minutes

Ingredients

  • 180
    g
    cake flour
  • 125
    g
    butter, chilled
  • 1
    egg yolk
  • 60
    ml
    iced water
  • oil for frying
  • FILLING
  • 10
    ml
    oil
  • 1
    clove garlic, crushed
  • 250
    g
    beef mince
  • 250
    g
    pork mince
  • 125
    ml
    tomato purée
  • 100
    ml
    muscadel
  • 5
    ml
    ground allspice
  • 5
    ml
    ground cumin
  • 5
    ml
    ground cinnamon
  • 2
    ml
    ground cloves
  • 15
    ml
    sugar
  • 15
    ml
    lime juice
  • 100
    g
    slivered almonds
 

Method

15 minutes baking time or 10 minutes frying time
 
PASTRY: Cut butter into small blocks and rub into the flour until it resembles coarse breadcrumbs. Mix the egg yolk and cold water and add enough to form a stiff dough. Set aside. FILLING: Heat oil in a pan and cook garlic for 1 minute. Add beef and pork mince and cook over a medium high heat for about 5 minutes or until browned, stirring to break up. Add tomato purée, muscadel, allspice, cumin, cinnamon, cloves, sugar and lime juice. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally until most of the liquid evaporates. Add almonds and set aside to cool. Roll pastry out to 3 mm thickness and cut out ten 12 cm circles, using a saucer as a guide. Place a spoonful of filling on one side of each pastry round. Moisten pastry edges with a little water. Fold over to enclose and press edges firmly together with a fork to seal. Heat enough oil in a deep pan to cover base by 3 to 5 cm and fry pastries for about 5 minutes or until golden brown and cooked through, or bake at 190 ºC for 15 to 20 minutes.
 

Read more on: deep-fry  |  bake  |  beef
 

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