HOW TO MAKE MEAT PIE FILLING RECIPES

FILLING MEAT PIE RECIPE | ALLRECIPES

Filling Meat Pie Recipe | Allrecipes image

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

Ingredients

1 recipe pastry for a 9 inch double crust pie
3 tablespoons vegetable oil
6 pounds beef tenderloin, cubed
¼ cup butter
2 tablespoons minced garlic
½ onion, peeled and minced
1 tablespoon chopped fresh dill weed
1 tablespoon dried rosemary, crushed
1 tablespoon chopped fresh sage
1 tablespoon salt
1?½ cups milk
4 tablespoons all-purpose flour
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained

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

MINCEMEAT PIE FILLING RECIPE | BON APPÉTIT

Mincemeat Pie Filling Recipe | Bon Appétit image

This hearty filling goes great with the Country Mince Pie from our Throwback Thanksgiving feature. It makes enough for two 9" pies, but you can freeze any leftovers.

Provided by Rick Martinez

Yield Servings

Number Of Ingredients 21

Ingredients

2 large Granny Smith apples, peeled, cored, chopped
1 cup apple cider
1 cup candied red cherries
? cup dark brown sugar
½ cup dried apricots, chopped
½ cup dried cherries
½ cup dried cranberries
½ cup dried currants
½ cup dried figs, chopped
1 tablespoon finely grated orange zest
½ cup fresh orange juice
½ cup golden raisins
½ cup raisins
¼ cup schmaltz or unsalted butter
½ teaspoon ground allspice
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon kosher salt
1 cup dark rum, divided

Steps:

Simmer apples, apple cider, candied cherries, brown sugar, apricots, dried cherries, cranberries, currants, figs, orange zest, orange juice, golden raisins, raisins, schmaltz, allspice, cinnamon, ginger, nutmeg, cloves, salt, and ¾ cup rum in a medium pot over medium heat and cook, stirring occasionally, until almost all of the liquid is evaporated, 30–25 minutes. Remove from heat and stir in remaining ¼ cup rum. Transfer to a medium bowl, cover, and chill 24–48 hours to let flavors develop.
Do Ahead: Filling can be made 3 months ahead; freeze in an airtight container.

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