Cuban Meat Pies
Traditional puff pastry can be labor intensive and requires a lot of time to get it right. Normally, you have to flatten out cold butter into a rectangle and fold it into the dough itself. Enjoy a flaky puff pastry in half the time! By cutting-in the butter into this rough puff, as you would with biscuits or pie dough, and only “turning” the dough a total of 3 times, it cuts the labor and time in half. Turning is the process of rolling out the dough and folding it several times to distribute the butter. Use the dough for croissants, quiches or these delicious Cuban Meat Pies.
- Servings: 2
Source: Go Bold With Butter
Ingredients
- all-purpose flour
- whole wheat flour
- teaspoon Kosher salt
- tablespoons granulated sugar
- unsalted butter, cold and cut into cubes
- cold water
- tablespoon white vinegar
- tablespoons unsalted butter
- pound ground sirloin
- medium yellow onion, finely chopped
- green bell pepper, finely chopped
- garlic cloves, minced
- tablespoons raisins, chopped
- tablespoons tomato paste
- dry white wine
- teaspoon chopped fresh oregano
- teaspoon salt
- teaspoon black pepper
- tablespoon capers
- tablespoons pimiento green olives, chopped
- large egg, whisked with a splash of water
- granulated sugar
- water