Mrs. O’Donnell’s Fried Meat Pies

Prep Time: 35 minutes

Total Time: 45 minutes

Makes 12 to 15 (5-inch) pies

It didn’t happen often for me in grade school, but once in a blue moon, I would pass the spelling test. That meant one thing — Mama would take me to the burger joint and get one of Mrs. O’Donnell’s fried meat pies as a reward. I remember thinking that they were the best thing ever. If it hadn’t been for Mrs. O, I might have never gotten out of the first grade. Well, I had to re-create her pies to pay tribute to our hometown cook. The ground beef mixture has just the right blend of Southern seasonings. Who knows, if Mrs. O hadn’t gone out of business, her motivation may have made me a brain surgeon instead of a chuck wagon cook.

• 1 pound ground beef
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon ancho chile powder
• 2 cups chopped cabbage
• ⅓ cup diced Anaheim peppers
• ⅓ cup diced jalapeño
• ⅓ cup grated carrot
• ⅓ cup chopped yellow onion
• ⅓ cup chopped green onions
• 2 teaspoons minced garlic
• 1 tablespoon Worcestershire sauce
• 2 to 3 tablespoons all-purpose flour
• Meat Pie Dough (recipe follows)
• Canola or peanut oil for frying

1. In a large cast iron skillet, brown the meat over medium heat. Add the paprika, cumin, oregano, and ancho chile and mix well.

2. Reduce the heat to medium-low and let simmer for about 3 minutes to blend the flavors.

3. Stir in the cabbage, Anaheim peppers, jalapeño, carrot, onion, green onions, and garlic. Reduce the heat to low, cover, and simmer, stirring occasionally, for about 5 minutes, or until the vegetables are tender.

4. Remove from the heat and stir in the Worcestershire. Add in just enough flour to absorb the grease.

5. Spoon about 2 heaping tablespoons onto each dough circle. Fold over and crimp the edges with your fingers or a fork.

6. In a medium saucepan, heat 2 to 3 inches of oil over medium-high heat until about 350°F.

7. Fry the pies, a few at a time, until golden brown, about 2 minutes per side. Serve warm.

Meat Pie Dough

Prep Time: 10 minutes

Total Time: 10 minutes

Makes 12 to 15 (5-inch) circles

• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick butter, chilled and cut into tablespoon-sized pieces
• 1 cup water
• ⅓ cup olive oil

1. In a large bowl, combine the flour, baking powder, and salt.

2. Cut the butter into the flour with a fork or pastry cutter until it has a cracker-crumb consistency.

3. Slowly stir in the water until combined. Stir in the olive oil.

4. Flour your hands and knead the dough together for about 1 minute.

5. Turn the dough out onto a floured surface and knead, adding a bit more flour if necessary, until all the stickiness is gone. Roll out to about ⅛ inch thick. Cut into 5-inch circles (a Crisco shortening lid works well).

If Mrs. O hadn’t gone out of business, I might have become a brain surgeon instead of a chuck wagon cook.