Mrs. Maduro’s Meat Pies

  • Serves

    makes 3 Dozen

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


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


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.

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