1 hour 10 minutes • +/- 50 dumplings

Mexican Meat Pie Dumplings

Traditional Mexican pâté, beautifully presented in decadent dumplings, is enhanced with our savory Tomato Ketchup, classic Baseball Mustard and tangy El Paso Tex-Mex spices.

Ingredients

-+/- 50 dumpling doughs
1 lbs lean ground beef
200 g Monterey Jack cheese cut into small cubes
1 finely chopped onion
2 stalks of celery, cut into small cubes
2 jalapeno peppers, seeded and finely diced
1 cup beef broth
2 tbsp. tbsp El Paso Tex-Mex spice
1 cup tomato ketchup
1 C. baseball mustard
1 C. sweet relish
1 C. tablespoon Worcestershire sauce
2 egg yolks
Salt and pepper to taste
Pepperoncini for serving

Preparation

In a large skillet over medium high heat, sauté the onion, celery and jalapenos with a drizzle of olive oil for 2 to 3 minutes.
Add the ground beef and continue cooking until the beef is cooked through.
Using absorbent paper, blot up excess water and continue cooking for 2 to 3 minutes.
Add the Tomato Ketchup, Baseball Mustard, sweet relish, beef broth, El Paso Tex-Mex spices and Worcestershire sauce.
Reduce the heat to medium and simmer for about 30 to 40 minutes or until the sauce is well reduced and thickened.
Place the equivalent of a tablespoon of the mixture and 1 cube of cheese in the center of the dumpling dough.
Brush the edge of the dough with a little water and close it into a half-moon, making sure that the dumpling dough is well sealed.
Brush the tops of the dumplings with the egg yolks and place in the Air Fryer at 390°F for about 10 minutes.
Serve with our Tomato Ketchup and marinated pepperoncini peppers.