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
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.
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.