Mini Meat Pies Recipe
- 1 package dry yeast
- ¼ cup warm water
- 3½ cups flour
- ½ teaspoon salt
- 1 egg, lightly beaten
- 1 cup warm milk
- 2 tablespoons melted butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons minced green pepper
- 1 pound ground beef
- Salt
- Freshly ground pepper
- 3 tablespoons tomato paste
- ½ cup water
- 1½ tablespoons dry red wine
- ¼ teaspoon crushed dried red chili pepper
- Oil for frying
- To make the dough, dissolve the yeast in the warm water. Mix together in a bowl the flour and salt. Add the egg, then stir in the warm milk, butter, and the yeast mixture. Turn onto a working surface and knead a minute or two, just until the dough is smooth and no longer sticky, adding more flour as necessary. Place the dough in a bowl greased with oil, turning to coat with the oil. Cover with a towel and leave in a warm spot until doubled in bulk, about 1½ hours.
- Meanwhile, prepare the filling. Heat the olive oil in a large skillet and sauté the onion, garlic, and green pepper until the green pepper is tender. Add the meat and cook over a high flame until it begins to brown. Season with salt and pepper. Add the tomato paste, water, wine, and red pepper. Cover and cook 10 minutes.
- Divide the dough into thirty-two 1½-inch balls. Roll each into a 3-inch circle. Place 1 tablespoon of the filling in the center of each circle, pull up the sides, and pinch to seal.
- Heat the frying oil, at least 1 inch deep, in a skillet. Lower the heat to medium and fry the meat pies slowly, turning frequently, until they are golden. Drain.
