Mrs. Maduro's Meat Pies

See the RecipeChristopher Hirsheimer

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

Mrs. Maduro's Meat Pies
During the holidays, the Maduro family makes and sells thousands of these pies.
Yield: makes 3 Dozen

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
  • 12 tsp. dry mustard
  • 3 tbsp. dry sherry

For the Dough

  • 4 cups flour
  • 1 tsp. salt
  • 1 14 cups lard or vegetable shortening
  • 2 eggs, beaten

Instructions

  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 12 cup water in a small bowl; then add to meat, stirring until mixture thickens, 3-5 minutes. Set filling aside to cool.
  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 14'' thick. Use a 3'' round cutter to cut 36 circles from each half of dough. Fit half the circles into 2 12'' 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.
  3. Preheat oven to 400°. Set tins on a baking sheet, and bake until golden, about 30 minutes. Serve hot or at room temperature.