Blistering Beef Pies in Cheddar Crust

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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3 cups flour
1 cup butter
1/2 cup shredded cheddar cheese
2 tsp. salt
1 egg yolk mixed with 1/3 cup cold water
4 Tbsp. olive oil
1 Tbsp. ground sage
2 tsp. salt
1/2 tsp. ground allspice
1 Tbsp. ground chili pepper
1/2 cup flour
4 cloves garlic, crushed
1 cup sliced and seeded jalapenos
1 cup chopped onion
4 cup beef broth



1. Place the first 4 ingredients in a food processor and process until crumbly.

2. Add the water mixture and process until it forms a ball.

3. Remove the ball from the food processor and cover, refrigerating for 1 hour.


1. Heat the oil in a large skillet over medium flame.

2. Mix together the sage, salt, all-spice, chile pepper and flour.

3. Dredge the beef cubes in the flour mixture and save any leftover flour to thicken the broth.

4. Place the beef into the hot oil and brown on all sides.

5. Add the crushed garlic, jalapenos and onion.
6. Cook, stirring frequently for about 5 minutes, or until the onions are soft.

7. Add the beef broth and turn down the heat to a simmer and cook for 90 minutes, or until the beef is tender and the liquid has reduced to a thick gravy. If necessary whisk in a little of the dredging flour to thicken.

8. Remove the crust dough from the refrigerator. Dust a pastry cloth with some flour and roll the dough into a 1/8″ thickness.

9. Take a small 6″ saucer and place it near the edge of the dough.

10. Trace it around, cutting the dough into a circle.

11. Repeat the previous step until all the dough is cut.

12. Divide the meat filling equally among the circles of dough, covering half the circle, making sure to leave a 3/4″ border.

13. Dampen the borders with a few drops of water and fold half of each circle over the other half to make semicircles. Press the edges with a fork to seal.

14. Preheat the oven to 350F.

15. Place the pies on a greased cookie sheet, and prick a few times with a fork to vent. Bake for 35 minutes or until the crust is golden brown.

Yields 8-10 pies.
Recipe from Chile Pepper Magazine.