Spicy Meat Pies Ojibway
Experience the bold flavors of Indigenous-inspired cuisine with these Spicy Meat Pies Ojibway, a perfect fusion of savory tradition and a kick of spice. Featuring ground venison or lean ground beef, aromatic vegetables, and a warm blend of cayenne, cumin, and smoked paprika, these handheld delights are encased in a tender, flaky pastry made from scratch. The filling is simmered with rich stock and earthy sage, creating a hearty, satisfying bite in every piece. These golden-baked turnovers are ideal for dinner, snacks, or even party appetizers. With a prep time of just 45 minutes, you'll create a dish that honors history while delivering modern-day comfort. Perfect for lovers of meat pies and anyone seeking to explore the bold, spicy side of Indigenous-inspired cuisine.
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Recipe Information
Ingredients
- 1 pound ground venison or lean ground beef
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium potato, small dice
- 1 medium carrot, shredded
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon dried sage
- 1 teaspoon salt
- 0.5 cup beef or chicken stock
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 cup shortening or lard
- 0.75 cup milk
- 1 egg, beaten
Instructions
Heat vegetable oil in a medium skillet over medium-high heat. Add the ground venison or lean ground beef and cook until browned, about 5-7 minutes.
Add the chopped onion, minced garlic, diced potato, and shredded carrot to the skillet. Stir well and cook until the vegetables have softened, about 5 minutes.
Reduce the heat to medium. Stir in the cayenne pepper, ground cumin, smoked paprika, ground black pepper, dried sage, and salt. Mix well to evenly distribute the spices.
Pour in the beef or chicken stock, stir, and let the mixture simmer for 5-7 minutes, or until the liquid has mostly evaporated and the filling holds together. Remove from heat and set aside to cool.
In a large bowl, mix the all-purpose flour and baking powder. Cut the shortening or lard into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
Gradually pour in the milk while stirring with a fork until the dough comes together. Turn the dough out onto a floured surface and knead gently for 1-2 minutes until smooth. Do not overwork the dough.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Divide the dough into 8 equal portions. Roll each portion into a circle about 6 inches in diameter.
Place about 2-3 tablespoons of the cooled meat filling onto one half of each dough circle, leaving a small border at the edge.
Fold the other half of the dough over the filling to form a half-moon shape. Press the edges together with a fork to seal tightly.
Transfer the pies to the prepared baking sheet. Brush each pie with the beaten egg to help them achieve a golden crust.
Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown and crisp.
Serve warm and enjoy the spicy, hearty meat pies!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.4 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 425 mg | 9% | |
*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.
