Recipe of the Day: Jamaican Meat Pie Footballs

Celebrate the big game with spicy, football-shaped meat pies. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2U3Oztv Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Jamaican Meat Pie Footballs Recipe courtesy of Food Network Kitchen Total: 2 hr Active: 1 hr 20 min Yield: 16 pies Level: Easy Ingredients 2 teaspoons fresh thyme leaves 6 scallions, roughly chopped 2 cloves garlic, roughly chopped 1 scotch bonnet chile or habanero, seeds removed and roughly chopped (see Cook's Note) 1/2 green bell pepper, stemmed, seeded and roughly chopped 8 ounces ground beef 1 1/2 teaspoons Jamaican curry powder 1/4 teaspoon ground allspice 2 tablespoon vegetable oil Kosher salt and freshly ground black pepper Two 17.3-ounce packages puff pastry (4 sheets) 1 large egg, beaten with a splash of water Barbecue sauce, chutney or ranch dressing, for serving Directions 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. Cook's Note It?s a good idea to wear food safe gloves when handling the chile. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #JamaicanMeatPieFootballs #RecipeoftheDay #FoodNetwork Recipe of the Day: Jamaican Meat Pie Footballs | Food Network https://youtu.be/6zdcp3oxndE