Ingredients:
For the Dough:
1. 1 1/4 cups
shortening
2. 6 ounces cold,
light beer
3. 1 teaspoon
salt
4. 1 teaspoon
baking powder
5. 2 1/2 to 3
cups flour, plus more for dusting
For the Sloppy
Joe Filling:
1.
2 tablespoons olive oil
2.
1 small white onion diced
3.
1 serrano pepper, minced
4.
2 cloves garlic, minced
5.
1 small red or orange sweet bell pepper, diced
6.
1 pound 80/20 ground beef
7.
14 ounce can Hunt's fire roasted tomatoes, diced
8.
8 ounce can of "El Pato" spicy tomato sauce (green
can)
9.
1/4 cup brown sugar
10.
1/8 cup apple cider vinegar
11.
1 teaspoon coriander
12.
1 teaspoon garlic powder
13.
1 teaspoon onion powder
14.
Salt and pepper
You Will Also Need:
2
cups white extra sharp cheese, shredded
1 egg
1 tablespoon water
1/2 tablespoon
cornmeal
10 inch pie shell or 10 inch cast-iron pan
Directions:
1.
In a medium bowl, heat the shortening in the microwave for 1 to
2 minutes, just until melted. Add the 6 ounces of cold beer, stir gently. Add
the salt, baking powder and gradually add in the flour until the dough forms
and is no longer sticky. Divide the dough into two dough balls, transfer to a
clean plate, cover with plastic wrap and set aside.
2. In a nonstick
skillet, heat two tablespoons of olive oil to medium heat. Add the onions,
serrano, and sweet peppers. Season lightly with salt and pepper and cook for 6
to 8 minutes until the onions start to brown. Add the fresh garlic and cook for
1 more minute.
3. Remove the
onion mixture from pan and transfer to a bowl, set aside. In that same pan, add
the ground beef and season beef with garlic powder, onion powder, coriander, 1
teaspoon of salt, and 1/2 teaspoon of pepper. Cook and break down the beef for
10 to 12 minutes. Add the onion mixture back into the beef, along with the
remaining ingredients for sloppy joes. Stir well to combine, reduce heat and
cook down, stirring now and then, until most of the liquid has evaporated.
Taste for salt as it cooks, adding if needed.
4. Remove the
beef from the heat and let cool slightly. Preheat oven to 375ºF. On a lightly
floured, flat surface roll out one dough ball to about 12 inches around. Add 1
tablespoon of olive oil to the bottom of pie pan and coat the bottom and sides
of pan. Sprinkle the cornmeal evenly to coat the bottom of pan. Carefully transfer
the rolled out dough into pie shell. Using your fingers, mold it to the pan
shape, coming up the sides of the pan. Fill with beef mixture, top with two
cups of cheese. Roll out the other dough ball, place on top of filled pie and
use your fingers to pinch and seal the edges. Whisk the egg with 1 tablespoon
of water and brush onto top of pie. Take a sharp knife and make a few slits in
center of pie shell. Bake for 50 to 60 minutes, until golden brown and flaky.
Yields up to 10 slices.
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