Ingredients
- Harissa Ingredients:
- A generous quantity of vibrant red chile peppers, finely chopped
- A handful of aromatic garlic cloves, minced
- A drizzle of high-quality olive oil
- A dash of zesty Mexican chili powder
- A sprinkle of fragrant ground coriander
- A pinch of warm ground cumin
- A hint of tangy dried lime granules
- A touch of sea salt for flavor enhancement
- Pastry Ingredients:
- Two cups of versatile unbleached all-purpose flour
- A touch of fiery hot chili powder
- A hint of aromatic ground cumin
- A sprinkle of sea salt for balance
- A blend of cold butter and shortening for flakiness
- A splash of ice-cold, fizzy beer to bring it all together
- Meat Filling Ingredients:
- A drizzle of olive oil for cooking
- A generous amount of finely minced onion for flavor
- A handful of pungent garlic cloves, finely minced
- A portion of lean ground beef for richness
- A sprinkle of salt, freshly ground black pepper, cumin, and thyme for seasoning
- A handful of bread crumbs for texture
- A splash of rich beef stock for depth
- A blend of Mexican chili powder and cayenne pepper for heat
- A splash of cold, flat beer for moisture
- An egg, beaten, for binding
Step 1
In a food processor, blend together a mix of vibrant chile peppers, pungent garlic, fragrant olive oil, spicy chili powder, aromatic coriander, earthy cumin, zesty lime granules, and a pinch of sea salt until a flavorful paste forms. Reserve half a cup of this fiery harissa while storing the rest in the fridge for future culinary adventures.
Step 2
For the pastry, combine sifted flour with a dash of chili powder, cumin, and sea salt in the food processor. Add in butter and shortening, pulsing until the mixture resembles coarse crumbs. Slowly pour in cold beer while the processor is on until a cohesive dough ball forms and pulls away from the sides.
Step 3
Roll out the dough on a floured silicone pastry mat to a thin 1/8-inch thickness. Cut it into eight 8-inch rounds and cover with waxed paper or a damp cloth while you whip up the delectable meat filling. If the dough has been refrigerated overnight, allow it to rest on the counter for 15 minutes before using.
Step 4
In a skillet over medium heat, heat oil and sauté onions and garlic until fragrant and translucent. Add in ground beef, seasoning it with salt, pepper, cumin, and thyme, cooking until browned and crumbly. Mix in the reserved harissa, bread crumbs, beef stock, chili powder, and cayenne pepper. Simmer covered until the liquid is absorbed, resulting in a moist yet not watery filling. Remove from heat and let it cool down.
Step 5
Preheat the oven to 400°F (200°C) and grease a baking sheet. Combine beer and egg in a small bowl.
Step 6
Fill each dough circle with a generous spoonful of the savory meat filling at the center, leaving a border of dough. Seal the edges with the beer-egg mixture, folding the dough in half and crimping with a fork. Brush each pastry with the beer-egg mixture before transferring to the baking sheet.
Step 7
Bake the pastries until they turn a beautiful golden brown, typically around 20 minutes. Enjoy these delectable hand pies fresh from the oven!
Extra Tips & Suggestions
- 1. Keep your Harissa paste in a cool, dark place to preserve its fiery flavor and vibrant color.
- 2. Store your ground meat in a resealable bag or container to prevent any leaks or spills in the fridge.
- 3. Keep your pastry dough wrapped tightly in plastic wrap to maintain its freshness and prevent it from drying out.
