Spicy Jamaican Meat Pies With Island Salsa |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ground beef wrapped in crescents gets all spiced up, Jamaican style. Found this on the Pillsbury site recipe by Diane Joyce Phillips from Va. in the 2002 bake-off. We have them a lot down here and I like this crust better - no lard ! This is my first recipe I am at your mercy ! Ingredients:
1 lb lean ground beef |
1/2 cup chopped onion |
1 jalapeno chile, minced |
2 garlic cloves, minced |
4 teaspoons curry powder |
1/2 teaspoon dried thyme leaves |
1/2 teaspoon turmeric |
1/4 teaspoon fresh ground pepper |
1/8 teaspoon ground red pepper (cayenne) |
salt, to tase |
1/4 cup progresso plain bread crumbs |
1/4 cup water |
2 (8 ounce) pillsbury refrigerated crescent dinner rolls |
salsa |
1 cup old el paso thick & chunky salsa |
1 (15 1/4 ounce) can tropical mixed fruit, coarsely chopped drained reserving 1 table. juice |
1/4 teaspoon nutmeg |
Directions:
1. Heat oven to 375°F.
2. In large skillet, combine ground beef, onion, chile & garlic. Cook over med to high heat until beef is thoroughly cooked; stirring frequently; then drain fat.
3. Add curry powder, thyme, turmeric, pepper, grnd red pepper & salt; mix well.
4. Add bread crumbs and water; stir until thickened.
5. Separate dough into 8 rectangles, firmly press perforations to seal.
6. Place 2 heaping tablespoons of meat mixture on long half of a rectangle. Fold dough over filling & press edges to seal.
7. Place on ungreased cookie sheet.
8. Bake at 375F for 15 to 20 minutes or until golden brown.
9. Meanwhile, in medium bowl, combine all salsa ingredients; mix well.
10. Serve with meat pies.
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