Meat pies on the MiniMax

BeanHead

I had so many business dinners this week that DH fended for himself with his standard of tacos every night. Checking out the leftovers in the fridge this morning I decided to mix up his leftover taco beef and refried beans and add some chopped green olives and some extra nutmeg and cumin. Cross between an empanada and a Jamaican meat pie (although this sentence just made an abuela cry somewhere). Used premade Goya shells for baking (so lazy). Set the deflector legs down with the grate on top and a cast iron wok inverted on that and a 10inch pizza stone on the wok and heated to 450. Was able to cook some chicken/cheese/poblano sausages around the edge of the wok. Not ideal sausage cooking conditions but it got done. 

GrateEggspectations

Great way to max out that Mini Max! 

johnmitchell

Great post and even better looking grub😋

Stormbringer

Nice! Inspires me to make Cornish pasties 

BeanHead

Stormbringer said:

Nice! Inspires me to make Cornish pasties 

If you do, I highly recommend moving the pastry fold to the top of the pie. I have done them in the traditional fold along the edge and if you get a leak it goes all over the pizza stone and leads to a scorched bottom crust. It is as easy as folding as usual then plopping upright so the fold is exposed to the most air exchange.