Meat Za Pie Recipes

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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-ZA PIE



Meat-Za Pie image

"Our young daughter loves to help in the kitchen," shares Denise Albers of Freeburg, Illinois. "This pizza-shaped meat loaf is so easy to make that she can do several steps by herself."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 can (5 ounces) evaporated milk
1/2 cup plain or seasoned dry bread crumbs
3/4 teaspoon garlic salt
1 pound lean ground beef
1/4 cup ketchup
1 teaspoon sugar
1/2 cup canned sliced mushrooms
1/4 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
3 slices process American cheese, cut into thin strips

Steps:

  • In a large bowl, combine the milk, bread crumbs and garlic salt; add beef. Stir with a fork just until mixed. Press onto the bottom and 1/2 in. up the sides of an ungreased 9-in. pie plate. , Combine ketchup and sugar; spread over beef mixture. Sprinkle with mushrooms. Sprinkle with oregano and Parmesan cheese. , Bake at 400° for 20 minutes or until meat is no longer pink and a thermometer reaches 160°; drain. Arrange American cheese in a lattice pattern on top. Cut into wedges.

Nutrition Facts : Calories 355 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 1036mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 30g protein.

MEATZA PIE



Meatza Pie image

This is my SIL's recipe and was a great favorite of her two children. As little tots my niece and nephew came out here to Arizona to visit and brought this recipe with them "so they wouldn't feel so homesick!"

Provided by Lorraine of AZ

Categories     Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
2/3 cup evaporated milk
1/2 cup fine dry breadcrumb
1/2-1 teaspoon garlic salt
1/3 cup tomato paste
1 (3 ounce) can sliced mushrooms, drained
1 cup shredded sharp cheddar cheese
1/4 teaspoon oregano, crushed
2 tablespoons grated parmesan cheese
1/2 cup chopped onion
1/2 cup sliced ripe olives (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Place meat, milk, crumbs, and garlic salt in a 9-inch pie plate; mix thoroughly with a fork. Pat evenly onto bottom and up sides of pie plate; rim with fingers, pressing firmly into place.
  • Spread tomato paste over meat mixture. Arrange drained mushrooms over top of tomato paste. Add Cheddar cheese, oregano, Parmesan cheese, and onion in layers. Top with sliced olives, if used.
  • Bake in preheated oven for 25 minutes or until meat is done and cheese is lightly browned.

MEAT-ZA



Meat-za image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 17

2 teaspoons olive oil
1 onion
2 to 4 cloves garlic
One 28-ounce can fire roasted diced tomatoes
One 28-ounce crushed tomatoes, plus one 10-ounce can
1 teaspoon dried oregano
1 teaspoon dried thyme
Crushed red pepper
Salt and freshly ground black pepper
Handful fresh basil, torn
1 pound ground Italian sausage
1 pound andouille sausage
1 package pepperoni (about 50 slices)
1 pound uncooked lasagna noodles ("no-cook")
Provolone cheese (about 16 slices)
1 pint ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Pour olive oil in a skillet on medium-high heat. Dice the onion and saute until softened. Add the garlic and saute about 2 minutes. Add both cans of tomatoes and simmer for about 5 to 7 minutes. Stir in oregano, thyme, red pepper, salt and pepper to taste. After heated through, reduce heat, and stir in fresh basil. Reserve sauce.
  • In a large skillet brown Italian sausage. Drain and set aside. Cut the andouille sausage into bite size pieces and heat through and brown in the same skillet. Remove from the pan and mix with the Italian sausage.
  • Preheat the oven to 350 degrees F.
  • Take about 1 cup of the marinara sauce and cover the bottom of a 9- by 13-inch lasagna pan.
  • Arrange uncooked lasagna noodles to cover the bottom of the pan. On top of the noodles place about 8 slices of the provolone cheese in 1 layer. Spread 1/2 of the ricotta cheese on top of the provolone. Spread 1/2 of the sausage mixture on top of the cheese. Spread out 1/2 of the slices of pepperoni on top of the sausage. Then spread 1/2 of the sauce on top. Repeat layers: noodles, provolone, ricotta, sausage, pepperoni, sauce.
  • Then finish off the top with the shredded mozzarella cheese. Cover pan with foil and bake about 45 minutes. Remove foil and bake for another 15 minutes until golden brown and bubbly. Let stand for 15 minutes then serve.

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.

ARMENIAN MEAT PIES



Armenian Meat Pies image

A flat bread with a spicy meat topping. I've also seen them called Armenian Pizzas. This is a family favorite for years. Not the quickest recipe, but it is easy and very unusual.

Provided by rachel.smythe

Categories     Savory Pies

Time 1h5m

Yield 16 pies, 8 serving(s)

Number Of Ingredients 8

1 lb extra lean ground beef
1 (11 ounce) can tomatoes or 1 (11 ounce) can tomato puree
1 green pepper, finely chopped
1/2 bunch fresh parsley, about 1/4 cup chopped
1/2 tablespoon allspice
1/4-1/2 teaspoon red cayenne pepper
2 -3 garlic cloves, crushed
1 teaspoon salt

Steps:

  • Bread dough equivalent to four loaves (I use the Rhodes pre-made dough).
  • Let bread dough rise as if you are going to bake it. Plan ahead, if using frozen dough, this could take 6-8 hours.
  • Heat oven to 450 degree F.
  • Mix the raw hamburger, tomatoes, chopped green pepper and parsley together. You can mix by hand or with a mixer. Add the allspice, red pepper, garlic and salt.
  • Pull off chunks of bread dough to form 1 1/2 to 2 inch diameter balls. Roll flat - about 1/4 inch thick. They should look like little pizza crusts.
  • Place two to three bread crusts on a cookie sheet, and spread about 1/4 c to 1/3 c of the meat mixture on each unbaked crust.
  • Bake for 15 - 20 minutes, until the meat isn't red and the bread is golden brown. You can bake 2 pans at once, but may need to rotate them.
  • Eat hot.
  • These freeze and reheat really well.

Nutrition Facts : Calories 92.3, Fat 3, SaturatedFat 1.3, Cholesterol 35.1, Sodium 334.4, Carbohydrate 3.2, Fiber 1, Sugar 1.5, Protein 12.9

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.

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