MINIATURE MEAT PIES RECIPE: HOW TO MAKE IT
I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. —Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.
Nutrition Facts : Calories 508 calories, FatContent 30g fat (10g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 983mg sodium, CarbohydrateContent 40g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 17g protein.
MICHIGAN PASTY (MEAT HAND PIE) : RECIPES : COOKING CHANNEL ...
When Cornish miners migrated to Michigan's Upper Peninsula in the 1800's, they brought with them their beloved national dish: the pasty. The Finnish miners that followed adopted these meat pies as their own (easily transportable for long subterranean days!), and the pasty became such a large part of the regional culture that there's an annual pasty festival in early July. In this recipe, beef, rutabaga, carrots, onions and potatoes are essentially steamed within the crimped, D-shaped dough pocket that's slit to allow just enough steam to escape.
Provided by Cooking Channel
Categories main-dish
Total Time 2 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.
- Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.
- Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.
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INDIVIDUAL MEAT PIES RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Snacks
1. Place the flour in a large bowl and season with sea salt and freshly ground black pepper. Add the beef, toss to coat in the flour and shake off any excess.
2. Heat 1 tablespoon of the oil in a large heavy-based flameproof casserole over medium-high heat. Add half the beef and cook, turning often, for 5 minutes or until browned all over. Transfer to a plate and repeat with the remaining beef, adding a little extra oil if necessary.
3. Heat half the remaining oil in the casserole. Add the onions, carrot and celery and cook over medium heat, stirring occasionally, for 10-12 minutes or until soft. Add the garlic and sugar and cook, stirring, for 30 seconds.
4. Add the wine and bring to the boil. Reduce the heat to low and simmer, uncovered, for 2 minutes or until slightly reduced. Return the beef to the casserole with the stock. Bring to the boil, then reduce the heat and simmer, covered, for 1 hour. Uncover and cook for a further 1 hour or until the meat is very tender and the liquid has thickened.
5. Meanwhile, heat the remaining oil in a frying pan over medium-high heat. Add the mushrooms and cook, stirring, for about 5 minutes or until browned all over. Add to the beef mixture and stir to combine. Transfer to a bowl and cool to room temperature.
6. Preheat the oven to 180°C (350°F/Gas 4). Divide the pastry into 2 portions, one twice as big as the other. Use a lightly floured rolling pin to roll out the smaller portion of pastry on a lightly floured work surface until 3 mm ( 1/8 inch) thick. Use the top of an 11 cm (4¼ inch) (top diameter), 7.5 cm (3 inch) (base diameter) pie tin to cut 4 rounds from the pastry.
7. Divide the larger portion of pastry into 4 equal portions and roll each out on a lightly floured work surface, taking care not to overwork the dough or it will become too soft, into a 15 cm (6 inch) diameter round. Carefully ease each round into a pie tin, using your fingertips to press them into the base and side. Roll the rolling pin over the tops of the tins to trim the excess pastry.
8. Divide the beef mixture among the pastry-lined tins. Brush the top edges of the pastry with a little egg. Place the smaller pastry rounds on top to cover the beef mixture and use a lightly floured fork to press the edges together. Use a small sharp knife to make 2 slits in the top of each pastry lid. Brush the tops lightly with egg and bake for 40 minutes or until golden. Set aside for 10 minutes to cool slightly, then remove from the tins. Serve hot.
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