MINI MEAT PIES WITH PIE CRUST RECIPES

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EASY MINI MEAT PIES - HIDDEN VALLEY



Easy Mini Meat Pies - Hidden Valley image

Easy Mini Meat Pies

Provided by Hidden Valley

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

1 (15 oz.) package refrigerated pie crusts
1 tablespoon vegetable oil
1 cup onions
½ cup carrots
½ cup celery
1 (1 oz.) packet Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix
1 pound ground beef
¼ cup beef broth
1½ cups (12 oz.) cream cheese
Hidden Valley® Original Ranch® Dressing

Steps:

  • Preheat oven to 425°F.
  • Spray a 12-cup medium muffin tin with cooking spray.
  • Roll each pie crust into 12-inch circles on a floured surface. Cut 4 rounds from each crust using a cookie cutter (reroll scraps and cut 4 more rounds). Press individual rounds into muffin cups.
  • To make the filling, heat vegetable oil in a medium skillet over medium heat. Sauté onions until translucent, then add carrots and celery. Add ground beef and seasoning mix. Cook until beef is browned.
  • Drain any excess fat, then add broth to the mixture. Simmer for 5 minutes, until all ingredients are incorporated. Set aside and allow to cool.
  • Spoon in 2 tablespoons of cream cheese at the bottom of each pie crust. Spoon in beef and vegetable filling. Crimp or fold crust edges as desired.
  • Bake 25 minutes or until crust is brown.
  • Drizzle dressing on top as desired and serve.

Nutrition Facts : Calories 0

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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