Open-Faced Meat Pie Patties
This sort of reminds me of the Jamaican meat pies I once tried. Your tastebuds will love the kick from the allspice and lime juice combination. These taste even better the next day served as a snack or a quick lunch.
Ingredients
Crust
- 4 cups Bisquick
- ⅔ cup sour cream
- ⅔ cup olive oil
- 1 package instant yeast
- 1 tsp sugar
- ¼ cup warm water
Filling
- 1 pound ground beef
- 2 tbsp Bisquick
- 3 tomatoes, chopped
- 1 green bell pepper, chopped
- 2 tbsp tomato paste
- 2 tbsp lime juice
- 1 tsp allspice
- 1 tsp pepper
- 1 tsp salt
Instructions
Crust
- In a large mixing bowl, combine four cups of Bisquick, two-thirds of a cup of sour cream, and two-thirds of a cup of olive oil.
- In a separate small bowl, mix one package of instant yeast, one teaspoon of sugar, and one-quarter cup of warm water.
- Pour the yeast into the Bisquick mixture and stir until it resembles a dough-like consistency.
- Shape the dough into a round shape and let rise for an hour in a covered and lightly greased bowl.
- Prepare the meat filling.
Filling
- In a skillet, cook the ground beef until done.
- Drain any excess liquid.
- Add three chopped tomatoes, one green bell pepper, two tablespoons of tomato paste, two tablespoons of lime juice, one teaspoon of allspice, and the salt and pepper. Mix all ingredients well.
- Preheat the oven to three hundred and fifty degrees and grease a baking sheet.
- Punch down the dough using your fist and roll it into equal-sized dough balls. You should have enough to make twenty to twenty-five. Place the dough balls onto the prepared pan and flatten each one using your fingers.
- Place a scoop of the meat mixture into the center of each flattened dough piece and disperse it evenly with a spoon. Leave a little of the crust exposed, much like a pizza.
- Let sit for thirty to forty-five minutes and bake for ten minutes.
- Enjoy!
Tried this recipe?Let us know how it was!
