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1
Make the buttermilk dip In a food processor, combine the flour and salt.
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2
With the machine on, add the oil and process until the flour is moistened.
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3
Sprinkle on the ice water and pulse 5 or 6 times, just until the dough is moistened.
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4
Transfer the dough to a work surface and knead just until smooth.
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5
Form the dough into 2 disks, wrap in plastic and refrigerate for 30 minutes.
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6
Make the buttermilk dip In a large skillet, melt the butter.
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7
Add the ground beef and cook over moderately high heat until no pink remains, breaking up the meat with a spoon, about 5 minutes.
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8
Add the garlic, onion, bell pepper and bay leaf and cook over moderate heat, stirring occasionally, until the onion is translucent, 7 minutes.
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9
Stir in the tomato paste, cayenne, cloves, thyme, coriander and allspice and cook over moderately low heat for 3 minutes.
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10
Season with salt and hot sauce and let cool.
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11
Make the buttermilk dip Discard the bay leaf.
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12
Transfer the filling to a food processor and pulse until chopped.
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13
Make the buttermilk dip Preheat the oven to 350 and line a large baking sheet with parchment paper.
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14
On a floured work surface, roll out each disk of dough to a 12-inch round.
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15
Using a 4-inch biscuit cutter, stamp out 6 rounds from each piece of dough.
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16
Brush the edges of the rounds with some of the egg wash and place a rounded tablespoon of filling to one side of each circle.
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17
Fold the other half of the dough over the filling and press to seal.
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18
Crimp the edges with a fork.
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19
Transfer the pies to the baking sheet and brush with the egg wash. Bake for 25 minutes, until golden brown.
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20
Make the buttermilk dip In a bowl, combine the mayonnaise, buttermilk, sour cream, celery salt and lemon juice.
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21
Season with salt and hot sauce.
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22
Transfer to a serving bowl and top with the scallion.
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23
Serve the pies with the buttermilk dip.
