How To: Belizean Cuisine

For the Pastry:

• 2 ½ cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks) cold unsalted butter, cut into small cubes
• ½ cup ice water

For the Filling:

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 bell pepper (any color), finely chopped
• 2 cloves garlic, minced
• 1 tablespoon recado rojo (annatto paste) – see notes below
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• ½ cup beef broth or water
• 1 tablespoon all-purpose flour
• Salt to taste
• Optional: Chopped olives, raisins, or a pinch of habanero for heat (use sparingly!)
• 1 egg, beaten (for egg wash)

Directions:

1. Make the Pastry:

• In a large bowl, whisk together the flour and salt
• Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
• Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.  
• Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling:

• Heat the vegetable oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. 
• Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
• Stir in the minced garlic and cook for another minute until fragrant.
• Add recado, cumin, and black pepper to the skillet and cook for 1 minute, stirring constantly, until the mixture is well combined and fragrant.
• Stir in the beef broth or water and bring to a simmer.
• In a small bowl, whisk together the all-purpose flour with a tablespoon of cold water to create a slurry. Pour the slurry into the simmering meat mixture and stir until the sauce thickens slightly.
• Season the filling with salt to taste.  Remove from heat and let the filling cool completely.

3. Assemble and Bake the Pies:

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
• On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness. 
• Spray olive oil over a muffin tray and using a ring mould that is larger than the mouth of the muffin tray portions to cut out circles. Make sure to leave enough dough to prepare smaller circular dough pieces to cover the meat pies.
• Arrange the large pieces of the dough in the muffin tray portions, making sure it reaches the bottom and the sides snugly fit in the tray. Add 1-2 Tbsp of the meat filling and then cover each portion with smaller circular portions of dough to finish prepping the meat pies.
• Poke holes over the top of the pie to allow steam to escape and then whisk 1 egg with 1 tsp of water to prepare an egg wash and brush the tops and edges of the pie portions.
• Place the muffin tray in the oven and bake until golden brown – about 20-25 minutes.

4. Serve and Enjoy!

• Let the pies cool slightly before serving. They are delicious warm or at room temperature.