Spicy Jamaican Meat Pies with Island Salsa

Ground beef wrapped in crescents gets all spiced up, Jamaican style.

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Servings 4

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Bake-Off® Contest 40, 2002

Diane Joyce Phillips

Chesapeake, Virginia

ingredients 16
Prep Time 15 min
Total Time 35 min

Ingredients

Meat Pies

1: lb lean (at least 80%) ground beef

1/2: cup chopped onion

1: jalapeño chile, finely chopped

2: cloves garlic, finely chopped

4: teaspoons curry powder

1/2: teaspoon dried thyme leaves

1/2: teaspoon ground turmeric

1/4: teaspoon freshly ground black pepper

1/8: teaspoon ground red pepper (cayenne)

: Salt to taste

1/4: cup Progresso® plain bread crumbs

1/4: cup water

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Salsa

1: cup Old El Paso® Thick 'n Chunky salsa

1: can (15.25 oz) tropical mixed fruit, coarsely chopped, drained and 1 tablespoon liquid reserved

1/4: teaspoon ground nutmeg

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Directions

1 Heat oven to 375°F. In 12-inch skillet, cook beef, onion, chile and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Add curry powder, thyme, turmeric, pepper, ground red pepper and salt; mix well. Add bread crumbs and water; stir until thickened.
2 If using crescent rolls: Unroll dough; separate into 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into a total of 8 rectangles.
3 Place 2 heaping tablespoons meat mixture on long half of each rectangle. Fold dough over filling; press edges to seal. Place on ungreased cookie sheet.
4 Bake 15 to 20 minutes or until golden brown.
5 Meanwhile, in medium bowl, mix salsa ingredients. Serve with meat pies.