Mrs. Maduro’s Meat Pies

Name: Mrs. Maduro's Meat Pies
Total time: PT0D0H0M
Yield: makes 3 Dozen
Ingredients: 1 lb. lean ground chuck; 2 tomatoes, peeled, seeded, and chopped; 1 yellow onion, peeled and finely chopped; 1 clove garlic, peeled and minced; 4 pimiento-stuffed green olives, minced; 2 tbsp. butter; 1 tbsp. cider vinegar; 1 tsp. dried red pepper flakes; 1 tbsp. minced fresh parsley; Leaves from 1 sprig fresh thyme; Salt and freshly ground black pepper; 1 tbsp. flour; 1 ⁄ 2 tsp. dry mustard; 3 tbsp. dry sherry; 4 cups flour; 1 tsp. salt; 1 1 ⁄ 4 cups lard or vegetable shortening; 2 eggs, beaten

Serves
makes 3 Dozen

During the holidays, the Maduro family makes and sells thousands of these pies.

Ingredients

For the Filling

1 lb. lean ground chuck
2 tomatoes, peeled, seeded, and chopped
1 yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
4 pimiento-stuffed green olives, minced
2 tbsp. butter
1 tbsp. cider vinegar
1 tsp. dried red pepper flakes
1 tbsp. minced fresh parsley
Leaves from 1 sprig fresh thyme
Salt and freshly ground black pepper
1 tbsp. flour
¹⁄₂ tsp. dry mustard
3 tbsp. dry sherry

For the Dough

4 cups flour
1 tsp. salt
1 ¹⁄₄ cups lard or vegetable shortening
2 eggs, beaten

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Instructions

Step 1

For the filling: Combine meat, tomatoes, onions, garlic, olives, butter, vinegar, red pepper flakes, parsley, and thyme in a large skillet, and season to taste with salt and pepper. Cover, and cook over medium heat until liquid evaporates, about 30 minutes. Mix together flour, mustard, sherry, and 1⁄2 cup water in a small bowl; then add to meat, stirring until mixture thickens, 3-5 minutes. Set filling aside to cool.

Step 2

For the dough: Sift together flour and salt in a large bowl. Using a pastry cutter or 2 knives, cut in lard; then add up to 1 cup ice water, stirring with a fork until dough holds together. Transfer to a lightly floured surface, and shape into 2 balls. Roll out each ball until 1⁄4'' thick. Use a 3'' round cutter to cut 36 circles from each half of dough. Fit half the circles into 2 1⁄2'' round fluted tart tins. Fill each with 1 tbsp. filling, and cover each with remaining dough circles. Seal edges with a fork. Brush with egg wash, and prick top once.

Step 3

Preheat oven to 400°. Set tins on a baking sheet, and bake until golden, about 30 minutes. Serve hot or at room temperature.

For the filling: Combine meat, tomatoes, onions, garlic, olives, butter, vinegar, red pepper flakes, parsley, and thyme in a large skillet, and season to taste with salt and pepper. Cover, and cook over medium heat until liquid evaporates, about 30 minutes. Mix together flour, mustard, sherry, and 1⁄2 cup water in a small bowl; then add to meat, stirring until mixture thickens, 3-5 minutes. Set filling aside to cool.
For the dough: Sift together flour and salt in a large bowl. Using a pastry cutter or 2 knives, cut in lard; then add up to 1 cup ice water, stirring with a fork until dough holds together. Transfer to a lightly floured surface, and shape into 2 balls. Roll out each ball until 1⁄4'' thick. Use a 3'' round cutter to cut 36 circles from each half of dough. Fit half the circles into 2 1⁄2'' round fluted tart tins. Fill each with 1 tbsp. filling, and cover each with remaining dough circles. Seal edges with a fork. Brush with egg wash, and prick top once.
Preheat oven to 400°. Set tins on a baking sheet, and bake until golden, about 30 minutes. Serve hot or at room temperature.