MEAT DOUGH RECIPES

MEAT PIE DOUGH RECIPE - CHOWHOUND

Meat Pie Dough Recipe - Chowhound image

A simple no-frills dough.

Provided by Adapted from "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana" by Donald Link

Number Of Ingredients 4

Ingredients

5 1/4 cups all-purpose flour, plus extra for dusting
1 teaspoon kosher salt
1 pound cold butter, cut into small pieces
1/2 cup ice water

Steps:

Place the flour and salt in a large bowl and, using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse pebbles. Using a fork, stir in the water until the dough pulls together, adding additional ice water by the teaspoonful if necessary. Use your hands to knead the dough for a few minutes until it’s smooth and evenly blended. Roll the dough into a rectangle and fold it over itself three times like a letter. Repeat this process four times, reshape the dough to a rectangle, and refrigerate until firm, at least 15 minutes. Recipe provided by Chef Donald Link, author of “Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana.”

Nutrition Facts : Calories 313

MEAT PIE WITH PHYLLO DOUGH RECIPE - FOOD.COM

Meat Pie with Phyllo Dough Recipe - Food.com image

Make and share this Meat Pie with Phyllo Dough recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lean ground beef
10 sheets phyllo dough
6 tablespoons tomato paste
olive oil-flavored Pam
2 tablespoons olive oil
1 small onion, finely chopped
6 cloves garlic, crushed or minced
8 ounces feta cheese, crumbled
1/4 teaspoon cinnamon (or to taste)
1/4 teaspoon allspice (or to taste)
salt and pepper

Steps:

In a pan, heat the garlic with half of the olive oil.
Add in the ground meat and small onion.
When the meat is almost cooked through add in the tomato paste.
Add in the salt, pepper, cinnamon and all spice to your taste.
When cooked completely through, remove from heat and set aside in a bowl.
Preheat the oven to 375F degrees.
In a large lasagna size glass pan, spray the bottom of the pan with Pam.
Add one sheet of the Phyllo dough.
Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other.
You can let it go over the sides if the pan is too small for the sheet.
Once you have the 5 sheets, add the meat to the sheets and spread evenly.
Add the feta cheese evenly on top of the meat mixture.
Make sure it is crumbled small.
You do not want large chunks in one spot.
Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer.
On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly.
You do not have to do this, I just like the extra taste.
I also folded over the overlay to make it seal somewhat.
Cook for about 15-17 minutes or until it is lightly golden on the top.

Nutrition Facts : Calories 396.3, FatContent 22.6, SaturatedFatContent 10.2, CholesterolContent 84.9, SodiumContent 778.8, CarbohydrateContent 23.6, FiberContent 1.6, SugarContent 4.2, ProteinContent 24.1

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