Name: Mexican pies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 180.00 g flour cake; 125.00 g butter chilled; 1.00 eggs yolk only; 60.00 ml water iced; oil for frying; 10.00 ml oil; 1.00 garlic cloves, crushed; 250.00 g beef mince; 250.00 g pork mince; 125.00 ml tomato purée; 100.00 ml muscadel; 5.00 ml allspice ground; 5.00 ml cumin ground; 5.00 ml cinnamon ground; 2.00 ml cloves ground; 15.00 ml sugar; 15.00 ml lime juice; 100.00 g almonds slivered

Recipe Disclaimer

Tap for method

Ingredients (18)

180.00 g	flour — cake
125.00 g	butter — chilled
1.00	eggs — yolk only
60.00 ml	water — iced
	oil — for frying

FILLING

10.00 ml	oil
1.00	garlic — cloves, crushed
250.00 g	beef mince
250.00 g	pork mince
125.00 ml	tomato purée
100.00 ml	muscadel
5.00 ml	allspice — ground
5.00 ml	cumin — ground
5.00 ml	cinnamon — ground
2.00 ml	cloves — ground
15.00 ml	sugar
15.00 ml	lime juice
100.00 g	almonds — slivered

Tap for ingredients

Method:

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.