This recipe is a spin off from a recipe from Edward Lee's cookbook. He makes delicious pork curry pies. We loved the pie vehicle and decided on jamaican flavors. Our main ingredients are beef shank, scotch bonnet peppers, pimento berries and onion.
2 lbs beef shank
2 tbs olive oil
1 large onion
1 tbs pickled ginger
1 tbs ginger syrup
1 quart chicken stock
1 15 oz can of beans
4 sheets pastry shell
3 scotch bonnet peppers
1 tbs thyme
1 1/2 tbs soy
1 tbs worcestershire
1 1/2 tbs ketchup
14 pimento berries
1 cup cooked rice
salt and pepper to taste
Put a large cast iron skillet on medium high and add oil. Season meat with salt, pepper and thyme. Brown the meat on both sides. Brown the scotch bonnet peppers after. Put meat and peppers in pressure cooker.
Keep pan on medium high and take half of the onion, scallion, garlic and carrot mixutre and brown that for five minutes. Stir frequently so veggies don't burn.
Put the raw and cooked veggies in a pressure cooker. Add pimento berries, pickled ginger, ginger syrup, Worcestershire sauce, ketchup and chicken stock. Put the top on and cook for 40 minutes.
After 40 minutes the beef will be shredded. Strain the stock out reserving for later. Remove the bones.
Rinse the pigeon peas and add 1 cup. Season beef and peas according to taste.Preheat your oven to 425. Grease a cupcake tin and put in fridge for later. In the meantime cook 1/2 cup of white rice.
While your waiting for your oven start preparing your dough. Take pie shells out of fridge. Take a 5 inch round object and cut 12 rounds of dough. Place 6 in bottoms of pan. Put back in fridge.
Boil down reserved liquid from beef for a half hour. Till it is syrupy. Add 1/2 cup to beef. Stir in rice. Season mixture.
Take cupcake tin out of fridge. Put 2 tbs of meat mixture in each tin. Pinch tops onto the bottoms of the dough. Cut an X in the top of each pie.
Bake for 15 minutes. When they are golden brown take out of oven and let cool for 10 minutes.