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| What You Need: |
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MEAT PIE FILLING
1 pound finely ground lean beef
1 14½-ounce can whole tomatoes, drained and crushed
½ medium yellow onion, peeled and finely chopped
½ medium green bell pepper, cored and finely chopped
1 teaspoon peeled and minced or crushed garlic
¼ cup finely chopped parsley
1 tablespoon finely chopped fresh mint leaves
1 tablespoon tomato paste
½ teaspoon paprika
¼ teaspoon ground allspice
Salt and freshly ground black pepper to taste
Pinch of cayenne pepper
THE DOUGH
1 package quick-rising yeast
1 cup warm water (about 105°F)
1 tablespoon olive oil
¾ teaspoon salt
½ teaspoon sugar
2¾ cups all-purpose flour
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| How To Cook: |
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1. Mix all meat pie filling ingredients together and set aside.
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2. Dissolve the yeast in the water in the bowl of an electric mixer. Stir in the olive oil, sugar, salt, and 1½ cups of the flour. Mix the dough for about 5 minutes, until smooth. Knead in the remaining 1¼ cups of the flour, using the dough hook, and knead until smooth.
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3. If you do not have a powerful machine, then you should knead in this last bit of flour by hand. Knead until the dough is very smooth and elastic, about 10 minutes by machine, 20 minutes by hand.
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4. Place the dough on a plastic counter and cover with a large stainless steel bowl. Allow to double in bulk, about 1½ hours.
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5. Punch the dough down and shape into 12 balls. Use 4 balls at a time, placing the remaining balls in the refrigerator. On a lightly floured surface roll each ball into a 6- or 7-inch circle. Do not roll too thin.
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6. Arrange circles on two large, lightly greased baking sheets. Allow the dough to rise slightly. Cover the entire surface with a thin layer of the meat mixture, spreading it to about ¼ inch from the edge.
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7. Bake at 375°F about 25 to 35 minutes. Do the same with the remaining balls.
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