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Cow Pies


chocolate alert !!!

Time: 35 minutes


  • in a double boiler over simmering water , melt chocolate chips and shortening , stirring until smooth
  • remove from the heat:stir in raisins and almonds
  • drop by tablespoonfuls onto wax paper
  • chill until ready to serve

cow pies image

Number Of Ingredients: 4


  1. milk chocolate chips
  2. shortening
  3. raisins
  4. slivered almonds


Recipe From

Provided by Ree Drummond : Food Network

Time 2h20m

Yield 6 servings


  • Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
  • Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
  • After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
  • Preheat the oven to 425 degrees F.
  • On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
  • Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
  • Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

Beef Pot Pies image

Number Of Ingredients: 19


  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons olive oil
  • 2 pounds beef stew meat (sirloin cut into cubes)
  • 1 1/2 cups diced carrots (1/2-inch dice)
  • 1 1/2 cups diced celery (1/2-inch dice)
  • 2 shallots, minced
  • 1 teaspoon Dijon mustard
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour, plus more for flouring
  • 1 pound cremini or white button mushrooms
  • 1/2 cup red wine
  • 1/2 can beef broth
  • Kosher salt and freshly ground black pepper
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
  • 4 slices crisp-cooked bacon, chopped
  • 1 tablespoon chopped fresh parsley
  • 1 large egg


We make a lot of French dips and always have leftover roast beef. Here's how I put it to good use. For these pies, use any vegetables you like. They're extra awesome drenched in cheese sauce. -Jennie Weber, Palmer, Alaska

Recipe From

Provided by Taste of Home

Time 30m

Yield 4 servings.


  • Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender, 1-2 minutes. Add garlic; cook 30 seconds longer. Remove from heat; stir in beef and reserved juices., Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and about 1/3 cup beef mixture over each crust half to within 1/2 in. of edge. Fold crusts over filling; press edges with a fork to seal. Place on a greased baking sheet. Repeat with remaining crust and filling., Bake until golden brown, 15-18 minutes. If desired, serve with queso dip.
    Freeze option: Freeze cooled pies in a freezer container. To use, reheat pies on a greased baking sheet in a preheated 350° oven until heated through.

Easy Beef Pies image

Number Of Ingredients: 8


  • 1 package (15 ounces) refrigerated beef roast au jus
  • 1 tablespoon canola oil
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped green pepper
  • 1 garlic clove, minced
  • 2 sheets refrigerated pie crust
  • 1 cup shredded Mexican cheese blend
  • Salsa con queso dip, optional


Make and share this Jamaican Beef Patties (Aka Meat Pies or Pasties) recipe from

Recipe From

Provided by Debbie R.

Time 50m

Yield 10 patties


  • Make the crust: Combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do not overstir; that makes tough crust. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
  • Next, prepare the filling.: Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is browned, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
  • Now make the patties: Spoon some filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
  • Bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown.
  • NOTE: If you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. Otherwise, it might melt the pastry somewhat. Just a thought from a review on another recipe.

Jamaican Beef Patties (Aka Meat Pies or Pasties) image

Number Of Ingredients: 16


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons curry powder
  • 1 dash salt
  • 1/4 cup margarine
  • 1/4 cup shortening
  • 1/3 cup water
  • 2 tablespoons margarine
  • 1 lb ground beef
  • 1 small onion, finely diced
  • 1 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup beef broth
  • 1/2 cup dry breadcrumbs
  • 1 egg, beaten

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