Homemade Meat Pie Recipes

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TASTY MEAT PIE



Tasty Meat Pie image

I work full time as a nurse, so I depend on quick and easy meals like this one. My sister suggested I use canned soups instead of prepared gravy. Now my husband and teenage son ask for seconds and even thirds. -Cheryl Cattane, Lapeer, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 2 pies (6 serving each).

Number Of Ingredients 9

1 pound ground beef
1 small onion, chopped
1 can (11 ounces) condensed beef with vegetables and barley soup, undiluted
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
3 medium uncooked potatoes, cut into 1/2-inch cubes
4 medium carrots, sliced 1/8 inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
Dough for double-crust pie (9 inches)

Steps:

  • In a skillet, cook beef and onion until meat is no longer pink; drain. Add the soups, potatoes, carrots, salt and pepper; mix well. Divide between two ungreased 9-in. pie plates. , Preheat oven to 350°. On a lightly floured surface, roll dough to fit the top of each pie; place over filling. Seal and flute edge; cut slits in top. , Bake until golden brown, 45-50 minutes. Let stand on a wire rack for 15 minutes before serving.

Nutrition Facts : Calories 305 calories, Fat 14g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 598mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

AUSSIE MEAT PIE RECIPE



Aussie Meat Pie recipe image

Recipe video above. The great Australian meat pie - made at home! Buttery shortcrust base filled with slow cooked fall apart chunky beef smothered in a rich gravy, topped with puff pastry. Legendary! {See notes for beef mince version}Also see the Family Size Meat Pie, mini Party Pies and Sausage Rolls!

Provided by Nagi

Categories     Mains

Time 4h20m

Number Of Ingredients 17

1 1/2 batches homemade shortcrust pastry
3 frozen shortcrust pastry sheets, thawed ((300g/10oz))
2 refrigerated pie crusts (US/Can)
3 frozen puff pastry sheets, just thawed ((300g/10oz) (Note 2))
1 egg (, lightly whisked)
1.25 kg / 2.5lb beef chuck (, 2.5cm/1" cubes (Note 3))
1/2 tsp each salt & pepper
2 - 3 tbsp olive oil
1 onion (, diced)
4 garlic cloves (, minced)
5 tbsp flour (, plain/all purpose)
1 1/4 cups (315 ml) beef stock, low sodium ((Note 4))
3 cups (750 ml) red wine (, dry full bodied (Note 5))
2 tbsp tomato paste
1 tsp Worcestershire sauce
2 tsp black pepper (, coarsely ground)
2 bay leaves

Steps:

  • Sprinkle beef with 1/2 tsp salt and pepper.
  • Heat 1 tbsp oil in a large heavy based pot over high heat. Add 1/3 of the beef and brown aggressively all over, then remove. Repeat with remaining beef, adding more oil if needed.
  • Turn stove down to medium high. Add garlic and onion, cook 3 minutes.
  • Add flour, stir through.
  • Slowly add beef stock while stirring constantly. Once flour is dissolved, add wine, tomato paste, Worcestershire, pepper and bay leaves.
  • Return beef into pot, cover with lid, adjust heat so it's simmering gently.
  • Simmer 1 hr 45 minutes. Remove lid, increase heat slightly and simmer 30 - 45 minutes, stirring regularly, or until beef is fork tender and liquid reduces down to a thickish gravy, just about covering beef (see video). Do not reduce liquid too much - thickens more as it cools & in pie.
  • Remove from stove, cover and cool filling (I usually leave overnight).
  • Preheat oven to 180C/350F.
  • Cut out 6 rounds from the shortcrust pastry, then drape pastry into pie tins - don't stretch and pull pastry, causes shrinkage. (Notes 1 & 6)
  • Place pies on tray. Top each pie with large sheets of parchment / baking paper and fill with pie weights (Note 7).
  • Bake 20 minutes, remove, then use paper overhang to carefully remove pie weights.
  • Return crusts into oven for 5 minutes or until base is light golden and dry (can skip, Note 8). Remove from oven.
  • Fill pies with cooled filling, push down to fill. Should be slightly mounded.
  • Cut rounds from partially thawed puff pastry - cut them slightly larger than the edge of the cooked pastry bases.
  • Brush edge of pie crusts with egg, then place lid on filling, pressing edges to seal puff pastry to the shortcrust pastry.
  • Brush lids with egg, then cut a 1cm / 0.5" incision in the middle using a small knife.
  • Bake 30 minutes or until deep golden and puffed.
  • Devour hot and fresh, topped with tomato sauce or ketchup if desired!

Nutrition Facts : Calories 825 kcal, Carbohydrate 43 g, Protein 46 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 165 mg, Sodium 759 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MEAT PIE



Meat Pie image

This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.

Provided by Lauralane

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 8

Number Of Ingredients 13

1 medium potato, peeled and cubed
½ pound ground beef
½ pound ground pork
⅓ clove garlic, chopped
½ cup chopped onion
¼ cup water
½ teaspoon mustard powder
½ teaspoon dried thyme
¼ teaspoon ground cloves
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried sage
1 (15 ounce) package refrigerated pie crusts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
  • Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
  • Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
  • Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 28.1 g, Cholesterol 35.6 mg, Fat 23.7 g, Fiber 2.6 g, Protein 13.5 g, SaturatedFat 6.9 g, Sodium 576.7 mg, Sugar 0.7 g

MEAT PIES



Meat Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h50m

Yield 20 meat pies

Number Of Ingredients 15

20 frozen unbaked dinner rolls, such as Rhodes
All-purpose flour, for rolling
2 eggs mixed with 2 tablespoons water, for an egg wash
1 tablespoon vegetable oil
2 poblano peppers, seeded and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 cup grated pepper Jack cheese
1/2 cup chopped fresh parsley

Steps:

  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

HANDY MEAT PIES



Handy Meat Pies image

"These pies are great for a snack - and an entree when time is short, too," recalls Amy Stumpf, Hampton, Virginia.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 12

3/4 pound ground beef
3/4 pound bulk pork sausage
1 medium onion, chopped
1/3 cup chopped green onions
1 garlic clove, minced
2 tablespoons minced fresh parsley
1 tablespoon water
2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tubes (12 ounces each) buttermilk biscuits

Steps:

  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour. , On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top. , Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot.

Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

TRADITIONAL MEAT PIE



Traditional Meat Pie image

Provided by Food Network

Categories     main-dish

Time 1h32m

Yield 1 (9-inch) pie

Number Of Ingredients 13

4 ounces shortening
5.5 ounces all-purpose flour
1/2 tablespoon salt
4.5 ounces cold water
1 tablespoon vegetable oil
2 pounds ground pork
1 onion, minced
3/4 cup grated potato
Salt
Pepper
Allspice
1 egg
3 tablespoons milk

Steps:

  • Preheat the oven to 400 degrees F.
  • Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
  • Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
  • Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
  • Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
  • Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
  • Slice and serve hot or cold.

CHEESY SPAGHETTI PIE WITH MEAT SAUCE



Cheesy Spaghetti Pie with Meat Sauce image

Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
8 ounces spaghetti
2 large eggs, beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
1 pound ground beef (85% lean)
1 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
1 8-ounce can tomato sauce
1 cup fresh ricotta cheese (about 8 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)

Steps:

  • Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
  • Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
  • While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
  • To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

HOMEMADE MEAT PIE



Homemade Meat Pie image

Make and share this Homemade Meat Pie recipe from Food.com.

Provided by ELSC9664

Categories     Potato

Time 1h30m

Yield 1 Pie, 4-8 serving(s)

Number Of Ingredients 11

3 medium potatoes, cubed very small
3 large carrots, cubed very small
1 medium onion, diced small
1 -2 stalk celery, diced small
1 double crust pie crust (top and bottom)
2 lbs lean ground beef or 2 lbs stew beef chunks
2 tablespoons beef bouillon
1/8 cup hot water
salt and pepper
1 tablespoon cornstarch, plus
water, to dissolve

Steps:

  • Preheat oven to 375°F.
  • Peel potatoes and carrots, cut them into very small cubes. Dice the onion and celery into small pieces. Mix all the veggies together put in a microwave safe bowl, cover and cook in the microwave about 6 minutes, until the potatoes and carrots are slightly tender. In the mean time brown the meat.
  • Mix the cooked meat into the veggies and spoon into the prepared pie crust.
  • Mix the bouillon and hot water together making sure it's completely dissolved. Pour over the meat/veggie mix. Pour in the cornstarch mix for thickening. Add salt and pepper to taste, (but I take it easy with the salt because of the bouillon). Cover with the top crust and bake for about 1 hour, until the crust is nicely brown.
  • I use a home made pie crust (the Crisco recipe). I find it works better than a frozen crust. It is a little hard to serve, the filling falls out frequently, but it never seems to last long enough on the plate for anyone to worry about.
  • My diabetic father eats this with great pleasure and no risk, everything is very lean, I drain the meat after cooking if my dad is having some, and there is obvious fat. My mom has high blood pressure, and eats this with no problem as long as I limit the salt or don't add any at all (the bouillon is salty enough).
  • Enjoy.

Nutrition Facts : Calories 1039.8, Fat 54.2, SaturatedFat 17.1, Cholesterol 147.4, Sodium 735.1, Carbohydrate 80.8, Fiber 7.1, Sugar 5.2, Protein 55.2

EASY MEAT PIE



Easy Meat Pie image

I was given this recipe from my multi-faceted manager, Linda Mitchell as a quick, easy, filling & delicious dish. I don't eat Pork or Beef, however when I prepare this dish for my Grandmother (Ma), I use a ½ and ½ mixture of ground Turkey and ground Chuck as well as Onion & Garlic powder. You can't tell it has any ground Turkey in it at all! This simple recipe for meat pie turns out a hit every time!!

Provided by Browntrees

Categories     Savory Pies

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb ground beef or 1 lb ground chicken
1/2 cup dried onion
1/4 cup fresh onion (chopped)
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 frozen 9-inch deep dish pie shell
0.5 (10 3/4 ounce) can campbell's condensed cream of chicken with herbs soup
0.5 (10 3/4 ounce) can campbell's condensed cream of mushroom & garlic soup
1 cup small curd cottage cheese
1 large egg
1 tablespoon canola oil

Steps:

  • Pre-heat oven to 375°F.
  • In a large bowl, mix your choice of ground meat, dried onions, garlic powder and onion powder thoroughly.
  • In a skillet, heat canola oil on medium-high heat and brown the ground meat mixture, making sure to chop the meat into small pieces while browning until cooked through.
  • Drain any excess oil and juices from skillet. Pour the browned meat mixture into a medium bowl. Add ½ can of the Cream of Chicken soup, ½ can of the Cream of Mushroom soup, fresh chopped onions and parsley to the browned meat and stir until thoroughly mixed.
  • Beat egg until slightly foamy. In a small bowl add small-curd cottage cheese then FOLD the beaten egg into the cottage cheese until blended.
  • Remove the 9-inch deep dish pie shell from the freezer. Pour the meat mixture into the pie shell and spread the cottage cheese mixture on top.
  • Bake in pre-heated oven for 50-55 minutes or until top is golden brown. Let pie cool for approximately 15-30 minutes before serving.
  • Serving suggestion: Serve with a side of green beans and a fresh, crisp salad. Enjoy!

ENGLISH PASTRY FOR MEAT PIE



English Pastry for Meat Pie image

Provided by Craig Claiborne

Categories     lunch, main course

Time 15m

Yield 2 pounds

Number Of Ingredients 5

4 cups flour
2/3 cup water
1 tablespoon milk
1/2 pound lard
Salt to taste, if desired

Steps:

  • Put the flour in a mixing bowl.
  • Combine the water, milk, lard and salt in a saucepan and bring to the boil. Let simmer until the lard melts.
  • Add the liquid to the flour, stirring constantly with a wooden spoon to blend thoroughly. This dough should be shaped or rolled while it is still hot or quite warm.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 149 milligrams, Sugar 0 grams

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TOURTIERE (MEAT PIE) - SPEND WITH PENNIES
2020-12-10 Bring to a boil, reduce heat and simmer 15 minutes or until thickened. Add 1 tablespoon of breadcrumbs to help the mixture hold together if needed. Cool for 20 minutes. …
From spendwithpennies.com


RECIPE: LEMON MERINGUE PIE
10 hours ago Bake for 15 minutes or until golden brown. “County Fair” by Liza Gershman. For the filling: In saucepan, mix water and sugar and bring to a boil. Reduce heat and add the …
From timescall.com


21 EASY GROUND BEEF MEAT PIE RECIPE - SELECTED RECIPES
How do you make a beef pie? Preheat oven to 425°. Drain beef, reserving 1/4 cup juices; shred meat with 2 forks. … Unroll 1 pie crust; cut in half. Layer 1/4 cup shredded cheese and …
From selectedrecipe.com


EASY BAKED CHICKEN NUGGETS - ABC EVERYDAY
2022-07-21 Method 1. Start by preparing the breadcrumbs (this step can be done ahead of time, simply store the breadcrumbs in an airtight... 2. Place the bread slices on 1–2 baking trays in …
From abc.net.au


TRADITIONAL ACADIAN CHRISTMAS MEAT PIE RECIPE - FOOD NETWORK …
2017-12-09 Using your favourite pie dough recipe or purchased pie dough, roll out the dough and place in a pie pan. Fill the pie pan with the meat and potato filling. Do not over-stuff and …
From foodnetwork.ca


OLD FASHIONED CHERRY CUSTARD PIE RECIPE | DOBBERNATIONLOVES
Instructions Fill measuring cup with 1/4 cup of water and place into the freezer to chill. Remove before freezing as you want it to... In a large mixing bowl, combine the flour and salt then …
From dobbernationloves.com


EASY & AUTHENTIC SCOTCH PIE RECIPE - SCOTTISH SCRAN
2020-06-09 Instructions. Start by oiling the pie tins with a little vegetable oil, or put cling film over the end of the glasses/jars you intend to use. Put the flour in a large bowl and make a well in …
From scottishscran.com


FRENCH MEAT PIE (TOURTIèRE) | A FARMGIRL'S KITCHEN
2019-12-06 Step 1: In a large pot or Dutch oven, over medium heat. Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon to not burn. Step 2: Add the …
From afarmgirlskitchen.com


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