Mini Meat Pies

Mini Meat Pies


1 pkg dry yeast
1/4 cup warm water
3-1/2 cups flour
1/2 tsp salt
1 egg lightly beaten
1 cup warm milk
2 tbsps melted butter


1 tbsp olive oil
1 lg onion finely chopped
3 cloves garlic minced
4 tbsps green pepper minced
1 lb ground beef
3 tbsps tomato paste
1/2 cup water
1-1/2 tbsps dry red wine
1/4 tsp chili pepper flakes
oil for frying

Dissolve yeast in warm water. mix together in a bowl the flour and salt. add egg, then stir in warm milk, butter and yeast mixture. Turn onto working surface and knead for a few minutes, just until dough is smooth and no longer sticky, adding more flour as necessary.

Place 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 1-1/2 hours.

Meanwhile prepare the filling. Heat olive oil in a large skillet and saute onion, garlic and green pepper until green pepper is tender. add meat and cook over high flame until it begins to brown. Season with salt and pepper. Add tomato paste, water, wine and pepper flakes. Cover and cook 10 minutes.

Divide dough into 32 1-1/2″ balls. Roll each into a 3″ circle. Place 1 tbsp on filling in the center of each circle, pull up the sides and pinch to seal. They will look like stuff half circles.

Heat the frying oil, at least 1″ deep, in a skillet. Lower the heat to medium and fry the meat pies slowly, turning frequently, until they are golden. drain.


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