JAMAICAN MEAT PIE FOOTBALLS
What better way to celebrate the big game than with a spicy meat-filled patty shaped like a football? Nothing is wasted here -- even the puff pastry scraps are used to make laces.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 16 pies
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- Combine the thyme, scallions, garlic, scotch bonnet chile and bell pepper in a food processor and pulse until finely chopped (take care not to make a smooth puree).
- Heat a large nonstick skillet over medium heat. Add the beef, and cook, stirring, until slightly brown, about 2 minutes. Add the pepper mixture, curry powder and allspice, and cook, stirring, until the beef is deeply browned and the filling is fragrant, about 5 minutes. Remove from the heat and stir in the oil. Season the filling with 1 teaspoon salt and a few grinds of pepper and let the filling cool completely. Taste the filling and adjust the seasoning with more salt as needed.
- Roll each sheet of puff pastry to about 1/8 inch thick. Using a 4-inch football or oval-shaped cutter, stamp out 8 ovals of dough from each sheet; reserve the dough scraps. Spoon 1 tablespoon of the beef mixture onto the center of half the dough ovals and brush the edges with egg mixture. Top each oval with a second dough oval and crimp the edges with a fork to seal. Transfer the patties to the prepared baking sheets.
- From the dough scraps, cut sixteen 2-by-1/8-inch strips and forty-eight 1-by-1/8-inch strips, using a paring knife or pizza cutter. Arrange the long strips lengthwise across the center of each oval then arrange 3 short strips crosswise over the long strips to form the laces of a football. So as not to disturb the placement of the laces, carefully brush the tops of the ovals with egg mixture. Bake until puffed and golden brown, 25 to 30 minutes.
- Serve with barbecue sauce, chutney or ranch dressing for dipping.
A FIREFIGHTER'S MEATLOAF
Firefighters all across Canada can't get enough of this Dijon mustard and salsa meatloaf. Serve with baked beans and greens. Leftover sandwiches are great the next day.
Provided by Yumbolt
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
- Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Nutrition Facts : Calories 526.3 calories, Carbohydrate 15.3 g, Cholesterol 136.3 mg, Fat 33.4 g, Fiber 2.3 g, Protein 39.3 g, SaturatedFat 13 g, Sodium 796.1 mg, Sugar 4.3 g
FOOTBALL MEATLOAF
I made this recipe for last year's (2005) Superbowl. I got this recipe from the book called "The secret life of food" and the authors' name is Clare Crespo.
Provided by Anulazuli
Categories Poultry
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Grease a shallow pan with vegetable oil.
- In a large bowl, HAND mix all ingredients except for the onion slices; mix well.
- Using your hands, shape mixture into a foot-ball shape and place it into the oiled pan.
- Bake for 1 hour.
- Place onion slices on foot-ball in a stitching pattern.
- Enjoy!
Nutrition Facts : Calories 395.7, Fat 19.4, SaturatedFat 6.3, Cholesterol 200.2, Sodium 998.4, Carbohydrate 17.8, Fiber 1.3, Sugar 3.6, Protein 36
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