Harissa-Infused Spicy Meat Pies

Why This Recipe Stands Out

These meat pies offer a perfect balance of spicy and savory flavors thanks to the harissa. The flaky pastry pairs wonderfully with the rich, seasoned filling, making each bite satisfying and full of warmth. They are great for a comforting meal or a flavorful snack.

Kitchen Tricks

- Make sure the filling is cool before sealing the pastry to prevent sogginess.
- Use a sharp knife or pastry cutter to get clean edges and avoid tearing the dough.
- Brush the tops with an egg wash for a golden, shiny finish.

Step 1

Blend the chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt in a food processor until everything comes together into a smooth paste. Scoop out half a cup of this harissa and set it aside for the filling; pop the rest in the fridge for later.

Step 2

Sift the flour, chili powder, cumin, and sea salt into your food processor bowl. Add the butter and shortening, then pulse until the mixture looks crumbly. With the processor running, slowly pour in the cold beer until the dough forms a ball and pulls away from the sides. Turn the dough out onto a floured surface and roll it out to about 1/8 inch thick. Cut the dough into eight 8-inch circles, then cover them with wax paper or a damp towel while you get the filling ready. If you’re making the dough ahead and refrigerating it, let it sit at room temperature for about 15 minutes before rolling it out.

Step 3

Heat some oil in a skillet over medium heat and toss in the onion and garlic. Cook until the onion softens and turns translucent, about 5 minutes. Add the ground beef along with salt, pepper, cumin, and thyme, breaking it up as it browns, which should take around 10 minutes. Stir in the reserved harissa, then add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover the pan and let it simmer, stirring now and then, until the liquid is mostly absorbed and the filling is moist but not soupy—about 10 to 15 minutes. Take it off the heat and let it cool.

Step 4

Preheat your oven to 400°F (200°C) and lightly grease a baking sheet. In a small bowl, whisk together the beer and egg—it’ll help seal and glaze the pastries.

Step 5

Uncover your dough rounds and spoon 2 to 3 tablespoons of the filling into the center of each. Moisten the edges with the beer-egg mix, then fold the dough over to create a half-moon shape. Press the edges firmly with a fork to seal everything in. Give the tops a light brush of the beer-egg wash, then arrange them on your baking sheet.