The Art Of Crafting Belizean Meat Pies

Belizean meat pies are a popular breakfast food in Belize, commonly eaten on-the-go. They are small hand pies, made of dough and filled with chicken or beef and seasoned sauce. The pies are usually baked, with a golden crisp exterior and a warm, soft and juicy inside. They are often spicy, with a soup-like consistency. Belizean meat pies can be made at home and are said to be quite simple to prepare.

Filling ingredients and preparation

The filling for Belizean meat pies is generally made from ground beef, onion, bell peppers, and various seasonings. The ingredients are combined and cooked in a skillet before being added to the pastry dough and baked.

For the meat filling, you will need:

• 1/2 lb to 1 1/2 lb of ground beef
• 1 small or 1/3 cup finely chopped onion
• 1 small or 1/3 cup finely chopped bell pepper (green or red)
• 1/2 to 1 teaspoon of dried thyme or 1 teaspoon of fresh thyme leaves
• 1 tablespoon of tomato sauce
• 1 tablespoon of cumin powder
• Optional: 1 habanero pepper, finely chopped
• 1 teaspoon of red recado paste, dissolved in 2 tablespoons of water

Heat a deep skillet over medium heat and add the ground beef, onion, bell pepper, and any other ingredients you are using (except the recado paste). Brown the meat and vegetables, then lower the heat and simmer for about 20 minutes, stirring occasionally. You may need to add a small amount of water to the skillet to prevent the mixture from drying out.

Once the meat and vegetables are cooked, stir in the recado paste and allow the mixture to cool slightly. You can then begin assembling your meat pies by adding the filling to the pastry dough.

Note: Some recipes suggest dissolving 1 to 2 teaspoons of flour in 2 tablespoons of water and adding this mixture to the meat filling to thicken it. Cook the filling for an additional 5 minutes or until it thickens but is not dry.

Crust/pastry/dough ingredients and preparation

The crust for Belizean meat pies is a simple mixture of flour, salt, shortening, and cold water. The exact quantities of these ingredients vary slightly between recipes, but generally, you will need around 6 cups of flour, 2 teaspoons of salt, 11 tablespoons of shortening, and 1-2 cups of cold water.

To prepare the dough, start by combining the flour and salt in a bowl. Cut in the shortening using a pastry cutter or your fingers until the mixture resembles fine breadcrumbs. Slowly add the cold water, a little at a time, and mix until the dough comes together and is pliable. Be careful not to add too much water, as this can affect the texture of the dough.

Once the dough is ready, roll it out on a floured surface to a thickness of about 1/8-1/4 inch. Use a round cookie cutter or a glass to cut out circles for the pie crusts. You will need two circles for each pie, one for the bottom and one for the top.

Place the bottom circles into individual cupcake or muffin tins. Add 1 tablespoon of the prepared meat filling to each pie. Moisten the edges of the dough with water, then place the top circles on each pie, sealing the edges with a fork or your fingers.

Before baking, brush the tops of the pies with milk to help achieve a golden colour. You can also decorate the tops with additional pastry shapes or crimp the edges for a fluted effect.

Assembling the pies

First, preheat your oven to 350-400°F. Then, roll out your pastry dough on a floured surface. Use a round cookie cutter to cut out circles for the pie bases and tops. You'll need two circles for each pie you're making.

Take one circle and place it in the bottom of a muffin tin, lightly pressing it along the bottom and sides to form the pie base. Repeat this for each pie. Next, add a tablespoon of the meat filling to each pie base. Be careful not to overfill the pies, as they will bubble and overflow during baking.

Place another circle on top of each filled pie and seal the edges with a form or your fingers. Brush the tops with milk or water to help them brown. Finally, pierce a small hole in the top of each pie with a knife or toothpick to allow steam to escape during baking.

Bake the pies for 15-20 minutes, or until the pastry is golden brown and the filling is hot. Enjoy!

Baking the pies

Baking the Belizean Meat Pies

Preheat your oven to 400°F. While you wait for the oven to reach the desired temperature, assemble the pies. Line each muffin tin with the dough, then add the filling, leaving some room. Don't overfill the pies as they will bubble and overflow when baking.

Place the covers on each pie and seal the edges with a form. Brush the tops with milk. Make a small hole in the middle of the top crust with a toothpick or a knife to allow steam to escape while baking.

Place the pies in the oven and bake for 15 to 20 minutes, or until the dough turns golden brown and the pies are hot. The pies are ready to be enjoyed straight out of the oven. However, if you are saving some for later, allow them to cool before storing them. You can freeze the pies and reheat them later.

Serving suggestions

Belizean meat pies are a popular breakfast food and a Belizean staple. They are often sold by vendors riding around with coolers on their bikes in the morning and during lunchtime. They are also available at gas stations, water taxi terminals, or local shops. In Belize City, Dario's Meat Pie Bakery is famous for having some of the best meat pies in Belize.

These meat pies are commonly eaten on-the-go and are affordable, usually costing $1.50 BZ ($0.75 USD) each. They are small, hand-held pies that are golden crisp on the outside, warm, soft, and juicy on the inside.

When serving Belizean meat pies, it is recommended to allow the steam to escape by peeling off the top and using it as a spoon to enjoy the meat inside. As the fillings are usually piping hot and a little spicy, caution is advised when biting through the crust. Since these pies are a small treat, it is common to eat multiple pies at a time.

These pies can be served hot and freshly baked or at room temperature. They can also be frozen and reheated for later consumption.

Frequently asked questions