HOW TO COOK MEAT PIE RECIPES
FILLING MEAT PIE RECIPE | ALLRECIPES
This very tasty meat pie is a favorite around my house, where picky eaters abound. Don't be fooled by the green beans and corn - they make the meal! Tenderloin is an expensive cut of beef; you can substitute sirloin tip roast if you'd like.
Provided by Ciara Neill
Categories Main Dishes Savory Pie Recipes Meat Pie Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fit bottom pastry into a 9 inch pie pan. Cover pastry with pie weights or dried beans.
- Bake pastry in preheated oven for 7 minutes. Remove pie weights or beans immediately. Set crust aside. Do not turn off oven.
- Place a large skillet over medium-high heat. Add vegetable oil, then meat. Toss to coat meat with oil. Saute until meat is browned on all sides, stirring occasionally. Remove from heat and allow to sit at least 3 minutes.
- In a medium saucepan, melt butter or margarine over low heat. Add garlic, onion, dill, rosemary, sage, and salt. Cook mixture until onions are translucent. Add milk to pan and turn up heat to medium. When mixture comes to a boil, add 2 to 4 tablespoons of flour, depending on how thick you want the sauce to be. Cook mixture until it thickens, stirring constantly. Remove from heat.
- In a large bowl, mix meat with corn and green beans. Spoon mixture into baked pastry shell. Pour sauce over top. Cover with top pastry, sealing edges as best you can without breaking the edges of the bottom crust. Cut steam vents in top.
- Bake in preheated oven for 45 minutes, until golden brown.
Nutrition Facts : Calories 1007.1 calories, CarbohydrateContent 38.9 g, CholesterolContent 192.4 mg, FatContent 68.2 g, FiberContent 4 g, ProteinContent 57.8 g, SaturatedFatContent 24.8 g, SodiumContent 1590.9 mg, SugarContent 5 g
FILLING MEAT PIE RECIPE | ALLRECIPES
This very tasty meat pie is a favorite around my house, where picky eaters abound. Don't be fooled by the green beans and corn - they make the meal! Tenderloin is an expensive cut of beef; you can substitute sirloin tip roast if you'd like.
Provided by Ciara Neill
Categories Main Dishes Savory Pie Recipes Meat Pie Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fit bottom pastry into a 9 inch pie pan. Cover pastry with pie weights or dried beans.
- Bake pastry in preheated oven for 7 minutes. Remove pie weights or beans immediately. Set crust aside. Do not turn off oven.
- Place a large skillet over medium-high heat. Add vegetable oil, then meat. Toss to coat meat with oil. Saute until meat is browned on all sides, stirring occasionally. Remove from heat and allow to sit at least 3 minutes.
- In a medium saucepan, melt butter or margarine over low heat. Add garlic, onion, dill, rosemary, sage, and salt. Cook mixture until onions are translucent. Add milk to pan and turn up heat to medium. When mixture comes to a boil, add 2 to 4 tablespoons of flour, depending on how thick you want the sauce to be. Cook mixture until it thickens, stirring constantly. Remove from heat.
- In a large bowl, mix meat with corn and green beans. Spoon mixture into baked pastry shell. Pour sauce over top. Cover with top pastry, sealing edges as best you can without breaking the edges of the bottom crust. Cut steam vents in top.
- Bake in preheated oven for 45 minutes, until golden brown.
Nutrition Facts : Calories 1007.1 calories, CarbohydrateContent 38.9 g, CholesterolContent 192.4 mg, FatContent 68.2 g, FiberContent 4 g, ProteinContent 57.8 g, SaturatedFatContent 24.8 g, SodiumContent 1590.9 mg, SugarContent 5 g
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FRENCH MEAT PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Some time ago, when I was working at a newspaper, a co-worker happened to bring a meat pie for lunch. The aroma was familiar to me, and I asked for a taste. To my amazement, it was the same pie my grandmother used to serve when I was a youngster! I copied the meat pie recipe, and I have been enjoying it ever since. —Rita Winterberger, Huson, Montana
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 4
Total Time 50 minutes
Category Dinner
Calories per serving
- In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. , In a small bowl, combine potatoes and seasonings. Roll out half of pastry to fit a 9-in. pie plate; trim pastry even with edge of plate. Fill with meat mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown.
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ITALIAN MEAT PIE
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From bigoven.com
Reviews 0
Total Time 40 minutes
Cuisine not set
Calories 2945 calories per serving
From bigoven.com
Reviews 0
Total Time 40 minutes
Cuisine not set
Calories 2945 calories per serving
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This is a real meat pie. Use cheaper cuts of meat, such as oyster blade or skirt, to provide loads of flavour and benefit from slow cooking. I have used ready-made pastry here, but it would be delicious with homemade shortcrust. Individual aluminium pie tins are readily available at the supermarket, or make one large family pie for dinner.
From goodfood.com.au
Total Time 2 hours
Category Lunch
From goodfood.com.au
Total Time 2 hours
Category Lunch
1. Roughly chop onion, carrot and celery, put into a food processor and finely chop.
2. Heat 2 tablespoons of oil in a heavy based pot and fry the vegetables for 5 minutes until softened. Remove and set aside.
3. Cut the meat into two-centimetre cubes and toss in flour to coat. Heat remaining oil in the same pot and brown meat in two batches. Pour in one cup of stock to deglaze the pot and scrape off any bits sticking to the bottom.
4. Return vegetables and meat to the pot, add enough stock to cover the meat, bring to the boil, cover with a lid then reduce heat and cook for 1½ hours. Stir from time to time to make sure the meat doesn't stick.
Season and set aside to cool completely. Preheat oven to 220C.
Use a side plate as a guide to cut 6 x 16cm diameter circles in the pastry. Cut 6 x 11cm diameter circles for lids. Gently place the larger pastry in the bottom of six pie tins. Trim any excess.
Place cooled meat filling in the pie. Before placing on the pastry lid, brush around the pie edges with beaten egg to create a seal. Press the lid down firmly at the edges and cut a small vent in the centre.
Brush the top of the pastry with more egg glaze. Place pies on a baking tray in the oven and cook for 10 minutes.
Reduce heat to 180C and cook for a further 25 minutes, until golden.
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MEAT PIE RECIPE | ALLRECIPES
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MEAT PIE RECIPES | ALLRECIPES
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