Meat Pies with Spicy Portuguese Sauce
Savor the irresistible flavors of these golden-brown Meat Pies with Spicy Portuguese Sauce, a hearty, hand-held treat bursting with savory goodness and a fiery kick of spice. Filled with a rich blend of ground beef and pork, aromatic spices like paprika and cumin, and fresh parsley, these pies are encased in tender, flaky pie dough brushed to perfection for a stunning golden crust. The highlight is the vibrant Portuguese-inspired sauce, made with ripe tomatoes, red chili, white wine, and a touch of vinegar for a tangy, spicy finish. Perfect as appetizers, game-day snacks, or a cozy dinner option, these pies pair beautifully with the bold sauce for dipping or drizzling. Easy to prepare in under 90 minutes, this recipe brings Portuguese-inspired comfort food to your table with a fun and flavorful twist!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Olive oil
- 2 tbsp Tomato paste
- 1.5 tsp Paprika
- 1 tsp Cumin
- 0.5 tsp Cayenne pepper
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp All-purpose flour, for dusting
- 2 rolls Pre-made pie dough
- 2 tbsp Milk, for brushing
- 400 g Tomatoes, diced
- 1 Red chili, finely sliced
- 100 ml White wine
- 100 ml Chicken broth
- 1 tbsp Red wine vinegar
- 0.5 tsp Sugar
Instructions
Preheat your oven to 200°C (400°F).
Heat a large skillet over medium heat, add olive oil, and sauté the chopped onion until soft and translucent, about 3 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef and pork to the skillet, breaking it up with a spoon as it cooks. Cook until browned, about 8-10 minutes.
Stir in tomato paste, paprika, cumin, cayenne pepper, salt, and black pepper. Cook for 2 more minutes until well combined.
Remove from heat and stir in fresh parsley. Allow the filling to cool slightly.
Dust a clean surface with flour and roll out the pre-made pie dough. Using a round cutter (about 12 cm in diameter), cut out circles.
Place a heaping tablespoon of the filling onto one half of each dough circle. Fold the other half over the filling and pinch the edges to seal. Use a fork to crimp the edges for extra security.
Transfer the pies to a baking sheet lined with parchment paper. Brush the tops with milk for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
While the pies bake, prepare the spicy Portuguese sauce. Heat a small saucepan over medium heat and add olive oil.
Add the diced tomatoes and sliced chili to the saucepan, cooking until the tomatoes start to break down, about 5 minutes.
Pour in the white wine and chicken broth, then stir in red wine vinegar, sugar, and a pinch of salt. Simmer the sauce for 10-15 minutes until it thickens slightly.
Serve the warm meat pies with the spicy Portuguese sauce on the side for dipping or drizzling.
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.9 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
