WHAT TO SERVE WITH MEAT PIES RECIPES

Steps:

• In a medium bowl, whisk the sour cream with the buttermilk, thyme, cracked pepper and granulated garlic. Season with Tabasco and salt. Cover and refrigerate for at least 6 hours or overnight.
• In a large skillet, heat the olive oil. Add the onion, celery, bell pepper, jalapeño and garlic and cook over moderate heat until the onion is translucent, about 5 minutes. Raise the heat to moderately high, add the pork and beef and cook until no trace of pink remains, about 5 minutes. Season with salt and freshly ground pepper. Transfer to a baking sheet and refrigerate until chilled, at least 20 minutes.
• Arrange the empanada wrappers on a very lightly floured work surface. Spoon 2 tablespoons of the meat filling onto the lower half of each wrapper. Lightly moisten the edge of each wrapper with water, fold it over the filling and press the edges together to seal. Crimp decoratively with a fork.
• In a large, deep skillet, heat 1 1/2 inches of oil to 375°. Line a baking sheet with paper towels. Working in batches, fry the meat pies, turning once, until golden, about 2 minutes. Transfer to the prepared baking sheet to drain, then serve hot with the black pepper dipping sauce.

Steps:

• Combine meats in a heavy skillet, brown, stirring, over medium heat. Remove from skillet, drain, and reserve drippings in skillet. Set aside.
• Sauté onion, bell pepper, scallions and garlic in skillet until tender. Return meat to skillet; stir in flour and seasonings. Set aside.
• Pastry:
• Combine flour, baking powder and salt in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
• Combine eggs and milk in a separate bowl. Gradually add to flour mixture, stirring with a fork until dry ingredients are moistened. Shape into a ball (pastry will be stiff).
• Divide pastry into 4 portions. Roll out one portion to 1/8 inch thickness. Cut 5 circles using a 6-inch saucer as a guide and re-rolling dough if necessary.
• Spoon about 1/4 cup meat mixture on one half of each dough circle. Moisten edges with water. Fold dough over meat mixture, pressing edges to seal. Crimp edges with a fork. Repeat procedure with remaining dough portions and meat mixture.
• Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 degrees Fahrenheit. Fry about 4 pies at a time until browned, turning once. Drain on paper towels. Serve immediately. Makes 20 pies. Serve with Ranch Dressing for dipping.Pies may be frozen before cooking. Place pies in a single layer on baking sheets; cover and freeze. Transfer from baking sheets to zip-top heavy-duty plastic bags, and return to freezer. To serve, thaw pies overnight in refrigerator, and fry as directed above.
• A visitor wrote - “I added some potatoes and carrots to make it a filling meal “