GROUND BEEF MEAT PIE
Ground beef meat pie with a flaky puff pastry double crust pie is filled with ground beef cooked with vegetables and seasonings. The ultimate comfort food.
Provided by Sam | Ahead of Thyme
Categories Beef
Time 1h30m
Number Of Ingredients 14
Steps:
- Heat butter in a large skillet over medium high heat until the butter starts to sizzle and shimmer. Add in onions, garlic, parsley and ground beef. Stir well with a spatula and cook for 5-6 minutes until meat browns and is no longer pink.
- Add in potatoes, carrots, Worcestershire sauce, dark soy sauce, salt and pepper. Stir well to cook evenly for another 2-3 minutes. Stir in breadcrumbs until fully combined.
- Remove the skillet from the heat and let the meat filling cool down completely for about an hour, up to overnight.
- Preheat the oven to 400°F.
- Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust. Slowly transfer the meat filling from the skillet into the dough-lined pie pan and use a spatula to spread evenly across.
- Carefully place the second dough disc over the filling as the top pie crust. Make sure it covers the pie pan entirely. Gently press the edges of the top crust and the edges of bottom crust together, and crimp with your fingers to seal. Make 5-6 slits on top of the top pie crust for ventilation.
- Gently brush the egg wash over the top crust and edges. If your oven is not ready at this point, store the assembled meat pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).
- Bake the pie for 20 minutes until the edges of the pie crust turn golden brown. Then, reduce heat to 350F, and bake for another 40 minutes until the rest of the top crust is golden brown.
- Remove the pie pan from the oven and let it cool at room temperature for at least 1 hour. Serve warm.
Nutrition Facts : ServingSize 1 slice, Calories 478 calories, Sugar 3.7 g, Sodium 1109.1 mg, Fat 24.1 g, SaturatedFat 11.2 g, TransFat 0.1 g, Carbohydrate 48.6 g, Fiber 3.7 g, Protein 16.8 g, Cholesterol 54.2 mg
MINIATURE MEAT PIES
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
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.
GROUND BEEF POTPIE
A must-try for the meat-and-potato lover in your home, slices of this hearty meal-in-one are sure to satisfy. Best of all, our home economists used a refrigerated pastry crust to make it easy as pie.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, cook the beef, onions and carrots over medium heat until meat is no longer pink; drain if necessary. Stir in the potatoes, broth and seasonings. Spoon into an ungreased 9-in. pie plate. , Place pastry over filling; crimp edges to seal. Cut slits in top. Bake at 400° for 30-35 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 358 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 539mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
EASY BEEF HAND PIES RECIPE BY TASTY
Here's what you need: large onion, green pepper, ground beef mince, sweet basil leaves, chili flakes, cinnamon, salt, dried mixed herbs, beef seasoning, puff pastry, eggs, soy sauce, garlic
Provided by Simple 'n Tasty Food Blog
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 200°C.
- Combine the onion, green pepper, spices, and soy sauce together in a medium bowl. Add the mince and the egg to the other bowl and mix well until all the ingredients are well-combined.
- Roll out the thawed puff pastry until it measures approximately 33 x 27 cm. Once this is done, cut the puff pastry into 4 equal pieces (approximately 8cm in size).
- Fill each piece of puff pastry with approximately 55g of the mince mixture. Spread the mixture generously onto the puff pastry, making sure to leave enough space around the edges for folding.
- Dab some water around the edges of the puff pastry and fold to make a "pie shape". Use a fork to help you seal the edges, if necessary. Brush the top of the pies with a beaten egg. Make slight incisions on the top of each hand pie to allow the steam to escape.
- Bake for 20-25 minutes, or until the crust is golden-brown and crispy.
- Serve alongside tomato sauce.
Nutrition Facts : Calories 819 calories, Carbohydrate 56 grams, Fat 54 grams, Fiber 2 grams, Protein 25 grams, Sugar 2 grams
GROUND-BEEF PIE
Prepare this savory pie of ground beef in phyllo dough ahead of time, and refrigerate overnight. Bake the next day and have an impressive main course or an excellent addition to a buffet table.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add beef, cayenne, cinnamon, and lemon juice; season with salt and pepper. Cook, stirring, until beef is browned, about 10 minutes. Add almonds and parsley; cook 3 minutes more. Let cool slightly.
- In a bowl, season eggs with salt and pepper; add milk, and whisk to combine. Fold into beef mixture.
- Lay 1 phyllo sheet on a clean work surface. Brush lightly with oil; lay another sheet on top, staggering corners. Repeat with remaining phyllo sheets and oil, rotating sheets slightly each time. Gently place dough in an 8-inch pie plate; fill with mixture. Fold edges over top. Brush with oil. Bake until golden brown and filling is set, 20 to 25 minutes. Dust top with sugar and cinnamon. Serve hot, sliced into wedges.
DELICIOUS LITTLE MEAT PIES IN A CREAM CHEESE BISCUIT
Wonderful little meat pies. The filling is lean ground beef with bell peppers, garlic, mushroom soup mix, and onions wrapped up in a cream cheese biscuit.
Provided by southern chef in lo
Categories Lunch/Snacks
Time 50m
Yield 60 little pies
Number Of Ingredients 12
Steps:
- Mix together well margarine and cheese.
- Gradually add the flour and pepper and mix together well roll out the dough and cut with the biscuit cutter.
- Brown the meat; add remaining ingredients except for the soup and eggs. Cook until done.
- Add the soup and raw eggs; mix well. Cool meat mixture; chill.
- Spoon 1 teaspoonful of meat mixture into each biscuit dough round.
- Fold dough over meat filling and seal with fork tines.
- Bake and 350°F degrees until biscuits are lightly browned, about 15 to 20 minutes.
- Pies maybe frozen on cookie sheets and stored in freezer bags until needed.
Nutrition Facts : Calories 130.3, Fat 10, SaturatedFat 3.8, Cholesterol 26.9, Sodium 117.1, Carbohydrate 6.1, Fiber 0.3, Sugar 0.3, Protein 4.2
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