by Eric Lewis
Pie crust dough:
- 2 cups allpurpose flour
- 1/4 teaspoon salt
- 1/2 cup shortening (crisco)
- 1/2 cup cold water
Mix first three until "crumbly" then add water in small amounts and stir briskly with fork until forms a dough ball. Cover and refrigerate.
Filling:
- 1-1/2 lbs of hamburger (80% lean)
- 1/2 - 3/4 onion diced
- 1 can Rotel tomatoes (drained well)
- 2-3 garlic cloves, finely choped
- Season with cumin, celery salt, oregano, cilantro, and thyme.
Brown meat and then add the onion, tomatoes, garlic and seasonings. Now add heat and chile flavor with your favorite mixture. I usually use a combination of red chile powder, Paprika, Cayenne, and Habanero powder. You can also add some fresh Jalapeno's or green chiles.
To make a milder version, leave out the Habanero, Jalepeno, and Cayenne and make a Chile paste with Cascabels and Chipotles or whatever dried chiles you have on hand, by soaking dried chiles in hot water for 30 minutes then putting them in the blender with some of the water and blending to a paste. Add this to the simmering beef.
Season to taste with salt, pepper as needed.
Directions:
Take pie dough and pinch off a 2-3 inch ball and roll out into 6-8 inch, thin crust. Place a large spoonful or 2 in the center and fold over and fold and seal edges with a fork. Place pies on a greased cookie sheet and paint each with melted butter. Place in 350 degree oven for 35-40 minutes.
Serve with veggies such as Corn and Butter beans. Be careful as these will be very hot in the center when you take them out of the oven. They are great leftover too!
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