Fort Worth Meat Pies
Very similar to big empanadas. I guess everything is bigger in Texas!
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 2/3 cup beef broth or milk
- 1/4 cup butter, divided
- 1 medium potato, peeled and diced into 1/2-inch cubes
- 1 garlic clove
- 1/2 cup chopped onion, cut into 1/2-inch cubes
- 1/4 cup raisins, optional
- 1 teaspoon salt
- dash freshly ground black pepper
- 1/2 cup beef broth
- 1 cup beef loin, cut into 1/2-inch cubes (about 1/2 pound)
Prepare the pastry: Combine the dry ingredients. Cut in the shortening with a pastry blender or fork until crumbly. Stir in the liquid with a fork to form a dough. Set aside.
Cook the potatoes, garlic, and onion in 2 tablespoons of the butter until almost cooked through. Stir in the raisins, if using, salt, pepper, and beef broth. Simmer until the liquid is evaporated.
Meanwhile, in another skillet, cook the beef in 2 tablespoons of butter until lightly browned on all sides. Combine the meat with the potato mixture.
Divide the dough into 8 portions. Roll each portion into a 5-inch circle. Spoon about 3 tablespoons of the meat/potato mixture onto one half of the pastry disk. Fold the dough over and use the tines of a fork to close the pastry around the filling. Repeat with remaining dough and filling.
Bake pies in a 450º F oven until nicely browned, about 12 minutes.
While hot, wrap in aluminum foil for a hot picnic sandwich. Once cooled, can be wrapped in plastic wrap and refrigerated. They also freeze well.