MEAT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h50m
Yield 20 meat pies
Number Of Ingredients 15
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.
AUSSIE MEAT PIE RECIPE
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
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
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
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
FAVORITE FRENCH CANADIAN MEAT PIE
I'm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn't make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it's good served in small portions with turkey and all the trimmings, too.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.
Nutrition Facts : Calories 501 calories, Fat 29g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 737mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
TASTY MEAT PIE
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
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.
TRADITIONAL MEAT PIE
Provided by Food Network
Categories main-dish
Time 1h32m
Yield 1 (9-inch) pie
Number Of Ingredients 13
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.
COUNTRY STYLE GROUND BEEF MEAT PIE
This recipe makes two pies and may be made using using either ground pork or ground beef or half of each, I prefer the half each!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan heat butter over medium-high heat; add in onion, celery and garlic and saute about 3-4 minutes.
- Stir in ground beef or pork, cubed potatoes, water and half and half cream or milk;. cook while stirring until liquid has completely evaporated.
- Add in spices; cook stirring for about 5-6 minutes, then allow the mixture to cool.
- Fit bottom pie pastry into each 9-inch deep-dish pie plates.
- Divide the beef misture between each pie plate.
- Top each pie with top pie crusts then flute edges together.
- Cut slits in top of crust each, then place onto a baking sheet.
- Bake in 450 degrees F (bottom rack) oven for 15 minutes.
- Reduce heat to 350 degrees F and continue baking for another 30 minutes.
- Cool slightly before slicing.
HEARTY MEAT PIE
Prepared pie crust speeds preparation of this homemade meat and vegetable pie topped with a tasty mushroom gravy. It takes a little longer to make two pies, but the reward comes when you pull the extra pie out of the freezer later and pop it into the oven. -Twila Burkholder, Middleburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 15
Steps:
- Divide pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a large bowl, combine the next seven ingredients; crumble beef over mixture and mix well. Spoon half into crust. , Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling. Cover and freeze one pie for up to 3 months. , Bake second pie at 375° for 15 minutes. Reduce heat; bake at 350° for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside. , In a small saucepan, cook mushrooms and flour in oil until bubbly. Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve gravy with pie. , To use frozen pie: Bake at 375° for 70 minutes. Prepare gravy as directed; serve with pie.
Nutrition Facts :
EASY MEAT PIE
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
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!
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