Not for the faint of heart or stomach!
By Pete Macko
Large amounts of Cayenne combined with mint. These are quite good, easy to make, and are great for parties and carry-ins. Good baked or deep-fried (due to the calories, grease, fat, and mess, it’s best to stick with ‘baked’). The finished pies freeze well.
Pie dough (homemade or ‘lazy’) Filling:
– 1 pound ground turkey (other ground meats will work, but the grease from beef or pork makes the little pies rather unappetizing)
– 4 Tbsp. (at least) Cayenne pepper
– 4 Tbsp. (at least) crushed dried mint
– 1 Tbsp. basil (dried)
– 1 Tbsp. cilantro (dried)
– 1 tsp. white pepper (at least) 2 garlic bulbs – cloved and smashed in a garlic press.
Fry the ground turkey, garlic, and spices. Drain off whatever grease is left in the pan.
Prepare the pie dough. Roll into very thin layer. Use a cookie cutter or glass to make 3″ circles of dough.
Place rounded tsp. of meat mix on dough.
Fold or pinch dough to enclose meat. -optional- may add a very small slice of sharp cheddar or other cheese inside dough.
Bake or deep-fry until dough reaches desired level of brownness.
Serve hot or cold. A dipping sauce made from pureed bell peppers goes well with these.
Best not to serve these to performers before a show, as folks in the 1st through 10th rows may not appreciate the resulting blast of garlic-mint-pepper breath!