Natchitoches Meat Pies with Buttermilk Dipping Sauce

DOUGH:
2 ½ c. flour
2 t. salt
½ c. vegetable oil
½ c. water
FILLING:
2 T. unsalted butter
½ lb. ground beef chuck
1 T. minced garlic
½ c. finely chopped onion
½ c. finely chopped green bell pepper
1 bay leaf
1 T. tomato paste
½ t. red pepper
¼ t. ground cloves
¼ t. chopped thyme
¼ t. ground coriander
¼ t. ground allspice
Salt and black pepper
Tabasco, to taste
1 egg beaten with 2 T. milk
BUTTERMILK DIPPING SAUCE:
½ c. mayo or Miracle Whip
½ c. buttermilk
¼ c. plus 1 T. sour cream
1 t. celery salt
1 T. fresh lemon juice
Salt and black pepper
Tabasco, to taste

1. Making Dough: In food processor combine flour and salt. With machine on, add oil and process until flour is moistened. Sprinkle on ice water and pulse 5-6 times, until dough is moistened.
2. Transfer dough to work surface and knead just until smooth. Form dough into 2 disks, wrap in plastic and refrigerate for 30 minutes.
3. Making Filling: In large skillet, melt butter and add beef and cook until no longer pink, breaking up into crumbles. Add garlic, onion, bell pepper and bay leaf and cook, stirring occasionally, until onions are tender.
4. Stir in tomato paste, red pepper, cloves, thyme, coriander, and allspice. Cook for about 2-3 minutes. Season with salt, pepper and Tabasco. Let cool.
5. Discard bay leaf, transfer meat mixture to food processor and pulse until chopped.
6. Preheat oven to 350. Line a large baking sheet with parchment paper. On floured work surface, roll out each disk of dough to a 12”round. Using 4” biscuit cutter, stamp out 6 rounds from each dough.
7. Brush edges with some of the egg wash and place a rounded tablespoon of filling to one side of each circle. Fold the other half of the dough over filling and press to seal.
8. Crimp the edges with a fork. Transfer pies to baking sheet and brush with egg wash. Bake 25 minutes or until golden brown.
9. Making Dipping Sauce: In a bowl, combine all the ingredients for the buttermilk dipping sauce. Taste for seasoning and add more salt, pepper and Tabasco as needed. Refrigerate until ready to use.