Flaky Belizean Meat Pies That Taste Like Caribbean Street Food

Six golden-brown Belizean meat pies arranged on a wooden board, showing flaky pastry exterior.

This Meat Pie recipe makes for a staple breakfast in Belize. They’re super satisfying and you’ll love the flaky pastry on the outside and juicy and flavorful filling inside! Every bite will be a Caribbean experience right from home! Did you know that these meat pies are actually rooted from the colonial history of Belize? Believe it or not, these meat pies were born as a result of British cuisine combined with the traditional cuisine of Belize. Thank goodness these were born because - and I’m not exaggerating - these are the best meat pies I’ve ever had of any cuisine in my life, and I’m sure you will love them just as much as I do! The night before I released this recipe, I made myself a fresh batch just because I had some ground beef to cook up and I was craving them so bad as I was writing this page and editing the video below!

To follow along with this exciting Caribbean breakfast recipe and to learn how to make every component from scratch from start to finish, be sure to watch the video! If you’re not already, be sure that you please subscribe to my YouTube channel, and don’t forget to press the bell button so you’re notified when all of my video recipes are live! Let’s get cooking!

Hand holding a golden, flaky Belizean meat pie above a wooden board with more pies in the background.

Tools Needed to Make Meat Pies

Golden-brown Belizean meat pie cut in half, revealing savory filling inside, with more pies blurred in background on wooden board.

Ingredients for Caribbean Meat Pies

Be sure to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD that has all ingredients and their quantities in addition to saving the instructions for later. It’s also so easy to scale the ingredient quantities based on how many meat pies you want to make with the recipe card so you’ve got the correct amounts of everything!

Ingredients for Belizean meat pies displayed in bowls including flour, ground meat, peas, diced onions, spices, and seasonings.

For the Dough

Shortening: Diced.
All purpose flour
Baking powder
Water: Make sure that your water is cold.
Salt

For the Recado Paste

Spices for recado paste arranged in a white bowl: dried oregano, ground cumin, paprika, and achiote seeds.

For the Beef Filling

Olive oil
Ground beef: The typical protein used for these Caribbean meat pies. I used lean ground beef so that the filling is flavorful and juicy.
Onions: Red onions are my favorite, but use any kind of onions you already have on hand. You will finely dice your onions.
Garlic cloves
Green pepper
Scotch bonnet pepper: If you do not have access to these, you can use Thai green chillies, which is actually what I’ll be using!
Recado paste: From above.
Dried thyme
Black pepper
Ground cumin
Paprika
Cayenne pepper
Worcestershire sauce
Tomato paste
Better Than Bouillon Paste: Alternatively, you can use chicken broth.
Salt: To taste!
Egg and water: To make the egg wash.

How to Make Meat Pies

For the Dough

In a bowl, mix together the flour, baking powder and salt. Mix the shortening with the flour mixture using your hands or a dough scraper until the flour becomes crumbly.

Dry ingredients for pie dough mixed in a white bowl, showing flour, baking powder, and salt combined with shortening.

Dry ingredients for pie dough mixed in white bowl: flour, baking powder, salt, and shortening combined until crumbly.

Hand mixing flour and shortening together in a white bowl to make pie dough.

Add water, little bit at a time and mix until the dough just comes together. There is no need to knead the dough.

Water being poured into flour mixture in white bowl for Belizean meat pie dough.

Hand mixing shortening into flour mixture in white bowl for pie dough

Form the dough to a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

Hand holding a ball of pale dough with a crumbly texture for Belizean meat pie filling.

Ball of Belizean meat pie dough wrapped in plastic wrap, chilled and ready for rolling.

For the Recado Paste

Mix the spices together and then grind to a fine powder using a spice grinder or a high powered blender (Vitamix works well).

Spices and seasonings arranged on a white plate for making recado paste: sunflower seeds, poppy seeds, ground cumin, achiote, dried oregano, and red pepper flakes.

Ground spice mixture for recado paste in a white bowl held in hand

Transfer this mixture to a bowl and mix in the minced garlic and salt. Once mixed well, add the vinegar and mix until you have a thick paste.

Ground spices and minced garlic in a stainless steel bowl before mixing with vinegar to form a paste.

Stainless steel bowl with ground spice mixture and minced garlic ready to be combined for Belizean meat pie seasoning paste.

Spice mixture being ground in a mortar and pestle to a fine powder for Belizean meat pie seasoning.

To Make the Meat Pies

Preheat the oven at 375 F in the convection setting.

Heat a nonstick pan on medium heat and once hot, add olive oil. Add the chopped peppers, onions and the scotch bonnet peppers. Season with a pinch of salt and sauté until they soften.

Olive oil being poured into a hot nonstick pan on a stovetop.

Diced green peppers and pink onions sautéing in a nonstick pan on the stovetop.

Diced onions, bell peppers, and garlic cooking in a nonstick pan with olive oil on medium heat.

Add the ground beef and break any large chunks down using a wooden spoon. Continue to cook until the meat is almost all the way brown and then add the dried spices (thyme, paprika, black pepper, cumin, cayenne) and the recado paste. Mix really well and cook for 4-5 minutes or until the spices have cooked well.

Ground beef being browned with diced peppers and onions in a nonstick pan for Belizean meat pie filling.

Ground beef and diced peppers being browned in a nonstick pan with a wooden spoon for Belizean meat pies.

Ground beef and diced vegetables cooking in a pan with spices being added using a wooden spoon.

Ground beef cooking in a nonstick pan with diced peppers and onions, being stirred with a wooden spoon.

Add Worcestershire sauce and tomato paste and then cook out the tomato paste for 1-2 minutes. Then, mix it in with the minced meat.

Ground beef cooking in a pan with diced vegetables and spices for Belizean meat pie filling.

Ground beef cooking in a skillet with tomato paste being added with a wooden spoon for Belizean meat pies.

Add the chicken bouillon paste and cook it out for 1-2 minutes before mixing it well with the minced meat.

Minced meat mixture cooking in a skillet with a wooden spoon, showing browned ground meat with visible seasonings and a raw egg yolk in the center.

Ground meat mixture with vegetables being stirred in a skillet for Belizean meat pie filling.

Add 1/2 - 1 Cup of water and bring the mixture to a gently simmer. Cook on low until you have a thick gravy. If necessary you may thicken the mixture further using corn flour, especially if you used chicken stock instead of bouillon paste.

Cooked ground meat mixture with spices simmering in a dark pan while water is being poured in with a wooden spoon.

Stirring cooked ground meat mixture with rich brown gravy in a skillet using a wooden spatula

Spoon holding thick, glossy meat filling over simmering minced meat mixture in a pan.

Taste and adjust for seasoning and then transfer to a container and chill in the refrigerator until it is at least at room temperature. You may remove any excess fat from using a lint free paper towel or by draining it out.

Flour dusted on a gray countertop next to a container of brown meat filling for Belizean meat pies.

Hands rolling out pie dough on a floured gray countertop with a bowl of meat filling nearby.

Cutting circles from rolled dough using a metal cutter for Belizean meat pies.

Arrange the large pieces of the dough in the muffin tray portions, making sure it reaches the bottom and the sides snugly fit in the tray. Add 1-2 Tbsp of the meat filling and then cover each portion with smaller circular portions of dough to finish prepping the meat pies.

Hand pressing dough into muffin tin cups for Belizean meat pies.

Filling meat mixture being added to pastry-lined muffin cups for Belizean meat pies.

Poke holes over the top of the pie to allow steam to escape and then whisk 1 egg with 1 tsp of water to prepare an egg wash and brush the tops and edges of the pie portions.

Place the muffin tray in the oven and bake until golden brown - about 20-25 minutes.

Belizean meat pies in a muffin tin before baking, showing egg wash applied to pastry tops.

Hand in pink oven mitt removing golden-brown baked meat pies from muffin tray in oven.

Enjoy hot and fresh.

Six golden-brown baked Belizean meat pies cooling on a wooden serving board.

Golden-brown Belizean meat pie on a white plate, showing flaky pastry crust with savory filling.

Tips & Tricks for Tempting Caribbean Meat Pies

Make sure to use cold water to prepare the dough for the crust and ensure to chill the dough sufficiently. This will help ensure that the crust turns out flaky.
Don’t over-knead or over-mix the dough; you only need to mix until you form a ball. Any extra kneading may result in a hard, tough crust.
Recado is the most important flavor component that makes this dish so make sure you prioritize sourcing the best quality ingredients to prepare this. Also, don’t be shy to use as much as you need to make the meat filling blow your mind!
To help keep the dough crusty while baking, make sure that the meat filling is sufficiently chilled before forming the meat pies.
Poking a couple holes over the top of the pie before baking will help any steam escape and prevent the crust from becoming mushy from trapped steam as it condensates.

Can I make These Meat Pies ahead of Time?▼

Yes, sure thing! These meat pies would be incredible to prepare for a party to serve as appetizers, so you can certainly prepare them in advance! While they may be the tastiest fresh, you can easily reheat them, so I definitely recommend you prepare them ahead of time so that you can take your time to focus on dishes that would need to be prepared and served fresh! Simply transfer the meat pies into an airtight container and store in the fridge. With the pastry and the cooked meat in here, I would not keep them for longer than 3-4 days.

Six golden-brown Belizean meat pies arranged on a wooden round board.

How Do I Reheat Meat Pies?▼

You can reheat these meat pies in either the oven or in the microwave! For the oven, preheat it 325 F. Once ready, it will take about 10 minutes for the meat pies to reheat. On the other hand, if you need to get the Carribbean Meat Pies heated up in a jiffy, then the microwave will work! I recommend about a minute or so, depending on the strength of your microwave.

While the oven will certainly preserve the crispiness of the pastry, the microwave will not make the pastry crust soggy, believe it or not! Reheating in the microwave will keep the crispy edges, but the centre will be a bit soft. In contrast, the oven will have the pastry be crispy throughout, just like when the meat pies were freshly baked.

For speed and the crispiest reheated results, I recommend air frying in an air fryer that has been preheated at 325 F, and it should take about a minute.

Recipe by Anadi Misra

Explore Caribbean Flavors with Belizean Meat Pies

Discover authentic Belizean meat pies with flaky, golden crusts and savory spiced filling. A true Caribbean street food classic you can make at home with simple steps.

5.0 · 1 rating

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30 min

Prep

45 min

Cook

1 hr 15 min

Total

meat pies

hard

Level

Ingredients

Tap any quantity to scale

For the dough

(115 g) shortening(diced)Shop →
(315 g) all purpose flourShop →
(1 g) baking powderShop →
(120 ml) cold water
(3 g) saltShop →

For the recado paste

(12 g) annatto seedsShop →
(5 g) black pepperShop →
(5 g) ground corianderShop →
(1 g) ground cuminShop →
garlic(whole)
(5 g) dried oreganoShop →
garlic cloves(minced)
(5 ml) water
(30 ml) white wine vinegarShop →

For the meat filling and meat pies

(454 g) lean ground beef
(15 ml) olive oilShop →
large red onion(finely diced)
garlic(finely chopped)
green pepper
small Scotch bonnet pepperShop →
(12 g) recado(from above)
(3 g) dried thymeShop →
(3 g) black pepperShop →
(4 g) ground cuminShop →
(5 g) paprikaShop →
(3 g) cayenne pepperShop →
(15 ml) Worcestershire sauceShop →
(16 g) tomato paste
(10 ml) Better Than Bouillon PasteShop →
salt(to taste)Shop →
egg(beaten with 1 tsp water for egg wash)

Instructions

For the dough

1
In a bowl, mix together the flour, baking powder and salt. Mix the shortening with the flour mixture using your hands or a dough scraper until the flour becomes crumbly.
In a bowl, mix together the flour, baking powder and salt. Mix the shortening with the flour mixture using your hands or a dough scraper until the flour becomes crumbly.
2
Add water, little bit at a time and mix until the dough just comes together. There is no need to knead the dough. Form the dough to a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
Add water, little bit at a time and mix until the dough just comes together. There is no need to knead the dough. Form the dough to a ball, wrap in plastic wrap and chill in refrigerator for at least 30 minutes.

For the recado paste

1
Mix the spices together and then grind to a fine powder using a spice grinder or a high powered blender (Vitamix works well).
Mix the spices together and then grind to a fine powder using a spice grinder or a high powered blender (Vitamix works well).
2
Transfer this mixture to a bowl and mix in the minced garlic and salt. Once mixed well, add the vinegar and mix until you have a thick paste.
Transfer this mixture to a bowl and mix in the minced garlic and salt. Once mixed well, add the vinegar and mix until you have a thick paste.

For the filling and meat pie

1
Preheat the oven at 375 F in the convection setting.
Preheat the oven at 375°F (191°C) in the convection setting.
2
Heat a nonstick pan on medium heat and once hot, add olive oil. Add the chopped peppers, onions and the scotch bonnet peppers. Season with a pinch of salt and sauté until they soften.
Heat a nonstick pan on medium heat and once hot, add olive oil. Add the chopped peppers, onions and the scotch bonnet peppers. Season with a pinch of salt and sauté until they soften.
3
Add the ground beef and break any large chunks down using a wooden spoon. Continue to cook until the meat is almost all the way brown and then add the dried spices (thyme, paprika, black pepper, cumin, cayenne) and the recado paste. Mix really well and cook for 4-5 minutes or until the spices have cooked well.
Add the ground beef and break any large chunks down using a wooden spoon. Continue to cook until the meat is almost all the way brown and then add the dried spices (thyme, paprika, black pepper, cumin, cayenne) and the recado paste. Mix really well and cook for 4-5 minutes or until the spices have cooked well.
4
Add Worcestershire sauce and tomato paste and then cook out the tomato paste for 1-2 minutes. Then, mix it in with the minced meat. Add the chicken bouillon paste and cook it out for 1-2 minutes before mixing it well with the minced meat.
Add Worcestershire sauce and tomato paste and then cook out the tomato paste for 1-2 minutes. Then, mix it in with the minced meat. Add the chicken bouillon paste and cook it out for 1-2 minutes before mixing it well with the minced meat.
5
Add ½–1 cup of water and bring the mixture to a gently simmer. Cook on low until you have a thick gravy. If necessary you may thicken the mixture further using corn flour, especially if you used chicken stock instead of bouillon paste.
Add ½–1 cup of water and bring the mixture to a gently simmer. Cook on low until you have a thick gravy. If necessary you may thicken the mixture further using corn flour, especially if you used chicken stock instead of bouillon paste.
6
Taste and adjust for seasoning and then transfer to a container and chill in the refrigerator until it is at least at room temperature. You may remove any excess fat from using a lint free paper towel or by draining it out.
Taste and adjust for seasoning and then transfer to a container and chill in the refrigerator until it is at least at room temperature. You may remove any excess fat from using a lint free paper towel or by draining it out.
7
To prepare the meat pies, remove the dough from the fridge and dust some flour on your countertop. Roll out the dough until around 1/8th of an inch thin.
To prepare the meat pies, remove the dough from the fridge and dust some flour on your countertop. Roll out the dough until around 1/8th of an inch thin.
8
Spray olive oil over a muffin tray and using a ring mould that is larger than the mouth of the muffin tray portions, cut out circular pieces of dough. Make sure to leave enough dough to prepare smaller circular dough pieces to cover the meat pies.
Spray olive oil over a muffin tray and using a ring mould that is larger than the mouth of the muffin tray portions, cut out circular pieces of dough. Make sure to leave enough dough to prepare smaller circular dough pieces to cover the meat pies.
9
Arrange the large pieces of the dough in the muffin tray portions, making sure it reaches the bottom and the sides snugly fit in the tray. Add 1–2 tbsp of the meat filling and then cover each portion with smaller circular portions of dough to finish prepping the meat pies.
Arrange the large pieces of the dough in the muffin tray portions, making sure it reaches the bottom and the sides snugly fit in the tray. Add 1–2 tbsp of the meat filling and then cover each portion with smaller circular portions of dough to finish prepping the meat pies.
10
Poke holes over the top of the pie to allow steam to escape and then whisk 1 egg with 1 tsp of water to prepare an egg wash and brush the tops and edges of the pie portions.
Poke holes over the top of the pie to allow steam to escape and then whisk 1 egg with 1 tsp of water to prepare an egg wash and brush the tops and edges of the pie portions.
11
Place the muffin tray in the oven and bake until golden brown - about 20-25 minutes.
Place the muffin tray in the oven and bake until golden brown - about 20-25 minutes.

Nutrition per serving

160

Calories

Protein

12g

Carbs

10g

Fat

Fiber

Sugar

228mg

Sodium

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Tested & written in Anadi’s kitchen

Tools Needed to Make Meat Pies

Ingredients for Caribbean Meat Pies

For the Dough

For the Recado Paste

For the Beef Filling

How to Make Meat Pies

For the Dough

For the Recado Paste

To Make the Meat Pies

Tips & Tricks for Tempting Caribbean Meat Pies

Explore Caribbean Flavors with Belizean Meat Pies

Ingredients

Ingredients

For the dough

For the recado paste

For the meat filling and meat pies

Instructions

For the dough

For the recado paste

For the filling and meat pie

Nutrition per serving

Follow Along

Comments

Leave a review

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Explore Caribbean Flavors with Belizean Meat Pies

Tools Needed to Make Meat Pies

Ingredients for Caribbean Meat Pies

For the Dough

For the Recado Paste

For the Beef Filling

How to Make Meat Pies

For the Dough

For the Recado Paste

To Make the Meat Pies

Tips & Tricks for Tempting Caribbean Meat Pies

Explore Caribbean Flavors with Belizean Meat Pies

Ingredients

Ingredients

For the dough

For the recado paste

For the meat filling and meat pies

Instructions

For the dough

For the recado paste

For the filling and meat pie

Nutrition per serving

Like this recipe? Get more every week.

Follow Along

Comments

Leave a review

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Air Fryer Crescent Rolls Pigs in a Blanket

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Leave a review

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