MINI MEAT PIES RECIPES

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MINI MEAT PIES RECIPE - FOOD.COM



Mini Meat Pies Recipe - Food.com image

A fun, all-Aussie appetizer from The Essential Finger Food Cookbook; little meat pies - traditional or uncovered - made from ready rolled shortcrust pastry baked in patty tins.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 24 mini pies

Number Of Ingredients 12

6 sheets shortcrust pastry, pre-rolled
2 small tomatoes, sliced
1/2 teaspoon dried oregano leaves
1 tablespoon oil
1 onion, chopped
2 garlic cloves, crushed
500 g beef mince
2 tablespoons plain flour
375 ml beef stock
80 ml tomato sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon mixed herbs

Steps:

  • Preheat oven to 200°C.
  • Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
  • Press 24 circles into two lightly greased 12-hole patty tins.
  • To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
  • Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
  • Add flour, stir until combined then cook over medium heat for 1 minutes.
  • Add stock, sauces and herbs and stir over the heat until boiling.
  • Reduce heat to low and simmer for 5 minutes or until mixture thickens.
  • Stir occasionally then allow to cool.
  • Divide filling among pastry circles.
  • Top each with two half slices of tomato and sprinkle with oregano.
  • Bake for 25 minutes or until pastry is golden brown and crisp.
  • For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
  • Serve hot.

Nutrition Facts : Calories 293.9, FatContent 19.7, SaturatedFatContent 5.4, CholesterolContent 14.8, SodiumContent 319.7, CarbohydrateContent 22.2, FiberContent 1.9, SugarContent 0.7, ProteinContent 6.8

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

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., 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.

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