Directions

1. 1

   Melt butter in a large skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.

2. 2

   Add ground beef to the skillet, breaking it apart as it cooks. Cook until browned throughout, about 5-7 minutes. Drain excess fat if needed.

3. 3

   Season the cooked beef with cayenne pepper, black pepper, and paprika. Stir well to distribute spices evenly. Let the filling cool slightly, then set aside.

4. 4

   In a medium bowl, whisk together flour and salt. Make a well in the center and pour in the vegetable oil and ice water.

5. 5

   Mix until a soft dough forms, stirring until the flour is mostly incorporated. Handle the dough gently—overworking will make it tough. If dough is too dry, add a bit more ice water by the tablespoon.

6. 6

   Divide dough into 12 equal portions and shape each into a small ball. Let dough rest for 10 minutes.

7. 7

   Working with one dough ball at a time, flatten it into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons of cooled meat filling onto one half of the circle, leaving a small border.

8. 8

   Fold the dough over to create a half-moon shape and press edges firmly with a fork to seal. Repeat with remaining dough and filling.

9. 9

   Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Working in batches, carefully place meat pies into the hot oil.

10. 10

    Fry for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

11. 11

    For the dip, whisk together buttermilk, hot sauce, fresh cilantro, and lime juice in a small bowl. Season with salt and pepper to taste.

12. 12

    Serve warm meat pies with spicy buttermilk dipping sauce on the side.