Thanks to you Barbara, I made my first meat pies. They came out perfect. I followed your instructions and put a slight twist to it. I Cooked 2 packs of ground beef and used a muffin pan to form my crust. When I cooked the pies for 30 minutes, the crust was a little doughy. I allowed 10 more minutes and it came out perfect.The muffin pan allow more portion of the meat, so my family loved my Belizean Meat Pies. Thanks to you Barb. Now on to the Belizean Powder Bun.
They look lovely!! :D ... Just a little tip for a quicker way to get the pastry into each of those little muffin cups.. Roll out a sheet that would fit over the entire tin.. using the bottom of your second tin, PRESS the pastry into each cup, THEN use the bottom of the prepped one, to do the same with the other one. Use your drinking glass (or a cutter for those that have one), to cut away the excess.... Then make your lids :D .. Anyhoo, thanks for Sharing your recipe! :)
You said you can smell the egg for the egg wash, if you don't like the smell try using evaporated milk, it will make the product shine and will not give you the smell......
Hi Mark, you guys don't know how excited I get when your stuff come out great. I also love it when you put twists on in and make it your own. That's how great family recipes are born. Keep up the good work my brother.
Thank you! I have been making meat pies for a while now. But my crust was to greasy and just did no service to my pies until today when I found you. My pie was a even great hit tonight at dinner. Family love the pie crust thanks to this site. Flaky and light! Thumbs up to you.
Meat Pies, this is so terrific! I have watched it several times, I'm going to learn it, do it, and then like a man does, take all the credit. oh it looks so good!
I lived on caye caulker for 4 years and loved meat pies sold there. I miss meat pies so I watched your video and tried making meat pies yesterday. They turned out pretty good. I think i need to roll the dough thinner next time. Loved your video and it was great help for me.
Hi spice582, All you have to do to make the dough less thick, is roll it a little bit thinner. If the dough is too stiff for you to roll very thin, then check the measurements of butter and shortening to make sure they are accurate. Too little fat can make the dough stiff and then hard to roll. If the dough is soft and flexible then it's just a matter of rolling with the pin. Yes Bluefield is my dad. Thx for commenting. Contact me anytime.
well i tried it out n it came out wonderfull the nly thing i did a little diffrent was add recardo to the meat ... i love your videos ...i love cooking..thanks for these tips
I learned this when I worked in food service: put a little water in while you cook ground beef. It kinda boils or steams it. Pour off water and any fat when meat is cooked. Makes it tender too.
Barbara, first and foremost, my family and I absolutely love your show! You've introduced all of us to whole new aspect of cooking and your passion and love for food is shown in each video you post. After watching almost every video you've posted, I've noticed that you wash your meats and poultry with lemon or lime juice or distilled vinegar, when available, however, how come you don't rinse or wash any prepacked ground beef? Any clarity on the subject matter would be greatly appreciated. Thanks!
We can put chicken and spinach. We can also do it like pot pies, which I'll do in the future. The dough actually goes with a anything you like. I've put ham and cheese or even stewed beef.
Make sure the shortening and butter is not packed tight in the measuring cup or you will get too fat in the dough and it will get crumbly and fall apart.
Wow, I just made these for my Belizean husband and his family and was given the greatest compliment a girl could get. The only thing I did different was use habanero peppers and I used the red recado to make it more like the one at Dario's(or so I've been told). The only problem I had was the tops came off, is there a way to prevent that next time?
this looks delicious will give it a go. Mind you I have baked before and normally I am one of those who use the egg whites. I have never tried using shortening before. This is going to be a first for me and since I love meat pies I am going to give it a go. But instead of making twenty four small pies I am going to use a 6 muffin base that I have. Plus a pie baker dish. I have always used just the butter on the base of the muffin base, but never with flour afterwards. So again this is a first for me. I have made the meat base but added a little bit of garlic and onion and instead of culandro or coriander I have added shredded carrot and a pinch of oregano. Plus a little bit of salt and pepper. I also used your corn flour with the water via the strainer. Again this is first for me. The meat sauce looks delicious. In fact it is so good can have alone with a bowl of rice or with toasted bread. But I have resisted doing this. I made the flour base with the shortening and butter. It is very rich. I made just enough for the six muffin base and for the pie base. It spread out very well. I spent a bit of time with the bases to make sure it fitted well into the small baking holes in the muffin tray. I made the baking lids and tried making half of them without egg white. After 45 minutes baking at the temperature you suggested, the kitchen smelled delicious. I waited and waited for the pies to cool down a little bit and wow the pies came out really easy. I will be using this technique more often of adding the butter and then a little bit of flour to the base. I have to say that after tasting the meat pies they are delicious. Thank you.
Im a Belizian living in NC, and can make fry jacks and escabeche but haveing been dieing to make meat pies! Im going home tonight and definatly making some! And Surprise my mother!
I'm so glad I found this channel . Both of my parents are Belizean and I was born in the U.S. My mother loves to cook but she has a terrible problem with kicking everyone out the kitchen when she cooks because she doesn't want anyone in her way . Lol with that being said I never learned to cook authentic belizean food but with your videos I'll surprise her with a meat pie :)
Awh Alicia, You are just like me. Mommy use to kick us out because she didn't want me to see the recipes. Dad use to wait until she visits Belize to steal the recipes which she kept in a locked box. lol My friend Sharon was allowed to watch when she was cooking for parties and Sharon came back to tell me how mom made the meals. lol Mom was mad at first when I made the book and the channel, but now she is my staunchest supporter. She said some people came into the shop and asked her angrily "Why am I putting all our Belize secrets out there for people to steal." Mommy said she got mad and defended me and said she was proud of what I am doing. Ooooh that felt good.
you are right! one cook said to another, I will sub the shorting for coconut oil and use onion. garlic, cayenne, paprika, turmeric powder to enhance the flavor with this you don't miss the salt as much! I'm makin this to night!
HI . love your videos i made the meat pies this weekend. they came out lovely just that i think the dough was a little thick. I guess I didnt roll it thin enough. Thanks thou nice show. thank you
I love your recipes i wasn't born in belize but i was raised by belizean grandparents and my gramz cant cook anymore i am so glad i found your channel where can i purchase your book
Hi Vaniti, You can get the book at my website www.barepantryshow.com or at my dad's store if you live in L.A. His number is (323) 231-3030. Welcome to the channel. I know your grandma must be proud of you skills now.
I've had this happen then the shortening is too butter is too soft and then I pack in too much. I just eat from the pan with a spoon. My pantry was bare for too long to throw stuff away. I try to do a show on how to measure butter and shortening to get the right measurement soon.
Hi today I made the meat pies and wow turned out real nice. I put a bit more seasoning in the meat and the kids love them! I am obsessed with food from Belize and I like your recipes being so simple and yummy. I also made panadas and garnachas and stew chicken, not all at once lol but yeah just to show how much I love it. Good job on the show bare pantry.
I really enjoy your show. Way to go. By the way, I know what I will be doing for my wife and son tomorrow. Thank you very much. I missed your creole. Thanks once again.
+pregnantlesbian I just rebuilt my website and I'm in the process of adding the cart. Hopefully by tomorrow it will be functional. I'd rather you pick up your copy at my site rather than at Amazon because I'm not getting any residuals from there from my publisher. Another thing I have to look into.
Here's a little tip for you so that you won't have to strain your flour any more. Put less water in the flour so that you end up with a paste. This will incorporate all the flour into the water. After you have a nice thick paste then add water to thin and there will be no chunks to strain out. Too much water at the first will cause the surface tension on the water to repel the flour and that's where the lumps come from. Use just a tiny bit of water and your problem is solved.
I have to ask, do you live here in Belize? I noticed Raspberry preserves on your refrigerator door and was wondering where you found that. Of course if you are in the U.S. that explains it all. I cannot wait to try these. I don't like drinking my pies through a straw and the recado is not very good for you. I'll make these tomorrow and let you know. Thanks for posting and God bless you.
if I wanted to make a batch that was half meat and then half a veggie option...should I worry about veggies giving off too much water? will it mess with the crust?
Hi I love your Show!!!! I have a question to ask when your doing your pie dough, do you use salted or unsalted butter???????Also for the meat pie though, did you add salt????
I always use salted butter and I don't usually add salt because of that. I can only eat a limited amount of salt due to Meneires, so you can add some salt to taste for the meat pies.
Love your show but I'm very confused about the shortening and butter measurement. U said 3/4 of a cup but I see u using 1 big cup and a little one? I want to make these but the measuring is off
Good Night, I just made this tonight it came out good but the dough was a little too thick. Can you make any suggestion? Thank you so much for the videos….So happy I came across your channel. I already book mark your father I believe website (Bluefield) and I will place my orders this weekend.
I'm amazing you can do that with the dough, I want to try making your version. My mum calls the pies Mince Pies, but it's basically the same result. Though I think she includes carrots and not much peppers and she uses chicken stock as well. I love your angry pot sound..lol
I forgot to tell you my first attempt didn't turn out so well. Not enough liquid and I didn't seal the crust very well so what liquid I had boiled out. In for my second try today with mistakes corrected. We'll see.
I like and have tried some of your recipe. But one thing that I dislike is you all have bad comment about Belizean people. why you always comparing Belizean do this belizean do that?
Yes I have books in stock. You can also send a check made payable to Bare Pantry Show Marketing to P.O. Box 683, Bloomington, CA 92136. It's 19.99 + $6.00 shipping and handling for one book. If you live in California then add 8% tax too.
