DOUGH RECIPE FOR MEAT PIES RECIPES

Name: Miniature Meat Pies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 1-1/2 dozen.
Ingredients: 1 pound ground beef; 1/2 cup chili sauce; 2 tablespoons onion soup mix; DOUGH:; 3 cups all-purpose flour; 1 to 2 tablespoons sesame seeds, optional; 1 teaspoon salt; 1 cup shortening; 3/4 cup shredded cheddar cheese; 3/4 cup evaporated milk; 1 tablespoon cider vinegar

MINIATURE MEAT PIES RECIPE: HOW TO MAKE IT

Miniature Meat Pies Recipe: How to Make It image

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

Ingredients

1 pound ground beef
1/2 cup chili sauce
2 tablespoons onion soup mix
DOUGH:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar

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.

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.

NATCHITOCHES MEAT PIES RECIPE | EMERIL LAGASSE - FOOD NETWORK

Natchitoches Meat Pies Recipe | Emeril Lagasse - Food Network image

Provided by Emeril Lagasse

Categories main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 12 pies

Number Of Ingredients 30

Ingredients

1 teaspoon vegetable oil
1 pound lean ground beef
1/2 pound ground pork
1 onion, finely chopped
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 1/2 teaspoons salt
1 teaspoon Essence, recipe follows
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons minced garlic
1 tablespoon flour
1 cup water
1/4 cup finely chopped green onions
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons lard
1 egg
3/4 cup milk
Egg wash (1 egg beaten with 2 tablespoons water)
Solid vegetable shortening, for deep-frying
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes.
Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool.
In a mixing bowl, sift together flour, salt, and baking powder. Cut in the lard until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions and roll each portion of dough into a thin round about 5 inches in diameter. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork.
Heat shortening in a deep pot or electric deep-fryer to 360 degrees F. Fry the pies, in batches, until golden brown. Drain on paper towels and serve immediately.
Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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