2 medium to large red beets (roasted, peeled, medium dice)
4 cloves garlic minced
2 tbsps fresh ginger minced
¼ cup flour
Kosher salt and pepper, to taste
1 ½ cups AP flour
¾ tsp salt
½ tsp baking powder
3 tbsps vegetable shortening
¼ cup milk
2 tbsps beet puree
Vegetable Oil, for frying
For Beet Filling
Melt butter in a large Dutch oven over medium high heat. Add onion, peppers, celery, jalapeños and sweat down for 10-12 minutes. Season with salt and pepper. Stir in the roasted beets ginger and garlic and cook until fragrant. Sprinkle in flour to thicken. Remove from pot and cool completely before stuffing.
For Pie Dough
Sift together the flour, salt, and baking powder. In a separate bowl, beat together milk, egg, and beet puree. Cut the shortening into the dry mixture until pea size crumbs appear. Put both the flour mixture and the wet into a mixer and mix on low until a soft dough is formed. Roll out the dough nice and thin then cut into 5” diameter circles.
Fill the circles a heaping tablespoon into the center of the round and fold into a half moon shape. Crimp with fork.
Fill a Dutch oven halfway up with vegetable oil and heat to 360 degrees.
Fry in the hot oil for 4-5 minutes, until crisp. Remove and season with salt.