Belize Meat Pies my way

The Belize Meat Pie whenever I go to Belize one of my first jobs is to see if the Meat Pies still taste good and they always do but its no harm to make sure.

My take on the famous Belize Meat Pie

Made by several different concerns the Belize Meat Pie is legendary, I love em and I make them on the odd occasion and here is how enough for twelve pies


Make the pastry and store in the fridge to cool down.

To make the pastry the easy way is do the following:-

To a food processor add 250grms plain flour half a tsp of salt 60grms of baking marge and 70grms of lard blitz until mixture is like bread crumbs about 30 seconds, while still running slowly ad 4.5 to 5 tablespoons of cold water as soon as it turns into a ball stop the processor take out pastry give a little knead and place in a plastic bag and store in the fridge until ready.

To make the filling 


Dice & Fry the onion in some oil (coconut if you can get it) when nice and brown add the mince and brown, meanwhile dissolve the recado in the vinegar  and stir in with the other ingredients then add the stock and leave to simmer for 30 mins, then leave to cool.

To make the pies I use a 12 cup muffin tin make sure you grease it well to prevent sticking.

Take the pastry out of the fridge and roll out 2 thirds  on a floured surface to about 1mm thick then using a  4 inch pastry cutter cut out 12 rounds then carefully form a base in the tray cups, add meat filling about 2/3 up the cup, take any leftover pastry add to the rest of pastry re roll to 1mm thick cut out 12 lids using a 3 inch cutter , brush both sides of lid with egg wash place on top of filling and form into base. Pop in the oven for 25 to 30 mins at 180 check after 20 mins to make sure its going ok. once cooked leave to coll down for 30 mins then turn out on to a wire rack and chow down or store away in fridge when cool.

I hope you enjoy.