SAVORY MEAT PIE
A friend gave me this recipe after I had mentioned that my meat pies lacked "punch". The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the weather turns chilly. -Paula L'Hirondelle, Red Deer, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.
Nutrition Facts : Calories 506 calories, Fat 26g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 802mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
RUSTIC SAVORY MEAT PIE
This is a good way to use leftover roast beef, and you don't have to fuss over the crust as it is meant to be 'rustic.'
Provided by Rosemary
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Prepare dough, using bread machine.
- Preheat oven to 350 degrees.
- Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
- Add sliced mushrooms and continue cooking until mushrooms are tender.
- Add cooked beef and spices.
- Stir to blend well, then add the wine and cooked vegetables.
- Allow mixture to simmer while you prepare the brown sauce.
- Melt butter in a small saucepan.
- Gradually add the flour, stirring so as to avoid lumps.
- Stir in beef broth and blend well.
- When this is thoroughly blended, bring to a boil, then reduce to simmer.
- Add balsamic vinegar and stir.
- Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
- Roll out dough so that it is 1 1/2 times the size of your pie pan.
- Carefully place crust into pie pan.
- Crust will hang over the edges.
- Pour the filling into the prepared pan, cover with brown sauce.
- Bring outer edges of crust toward the center and pinch dough to close.
- Do not seal too tightly.
- You want to allow space for steam to escape.
- Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.
Nutrition Facts : Calories 360, Fat 8.6, SaturatedFat 2.8, Cholesterol 7.6, Sodium 397.1, Carbohydrate 58.4, Fiber 4.9, Sugar 7.5, Protein 10.8
TOURTIERE (MEAT PIE)
This easy meat pie is made is a hearty and delicious mixture that is baked inside a flaky pie crust!
Provided by Holly Nilsson
Categories Beef Dinner Entree Main Course
Time 1h45m
Number Of Ingredients 14
Steps:
- Bring potatoes to a boil in salted water. Simmer 15 minutes or until tender. Drain well and mash.
- While potatoes are cooking, brown ground beef, pork, onion, and garlic until no pink remains using a spoon to break it up. Add remaining ingredients (including mashed potatoes) except for pie crust and bread crumbs.
- 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.
- Preheat oven to 425°F.
- Line a deep-dish pie plate with crust and add filling.
- Add top crust and seal edges. Add a few slits to allow steam to escape. Brush crust with beaten egg if desired.
- Bake for 45-55 minutes or until bubbly and crust is golden.
Nutrition Facts : ServingSize 1 slice, Calories 558 kcal, Carbohydrate 36 g, Protein 25 g, Fat 34 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 742 mg, Fiber 2 g, Sugar 1 g
SAVORY MEAT PIE
I love savory meat pies (must be my partly Canadian heritage) and I love the annual Taste of Home cookbooks! Here's a variation of a meat pie that includes a little "kick" of chili sauce, lightened by the substitution of ground turkey breast for the ground beef...From the 1999 Annual Taste Of Home cookbook, placed here for safekeeping!...Serve with steamed vegetables for a complete meal!
Provided by CookinwithGas
Categories Savory Pies
Time 45m
Yield 1 nine inch pie, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F (232°C).
- In a saucepan, cook potatoes in boiling water until tender.
- While the potatoes cook, in a skillet sauté the ground turkey in the oil; drain.
- Into the the cooked meat, stir the scallions, carrot, garlic and the seasonings; remove from heat.
- When the potatoes are done, mash them down, stir them into the beef mixture with the parsley and chili sauce.
- Place one pie crust into a 9 inch pie plate; brush the crust with the Dijon mustard.
- Add meat mixture; top with 2nd pie crust; seal and flute crust edges; cut slits in top crust to vent; brush top crust with milk.
- Bake in preheated oven for approximately 10 minutes; then reduce oven temperature to 350°F (176°C) and continue baking for approximately 25 minutes more or until golden brown.
Nutrition Facts : Calories 231.1, Fat 10.3, SaturatedFat 3.1, Cholesterol 28.7, Sodium 250.9, Carbohydrate 20.7, Fiber 1.5, Sugar 2.1, Protein 13.4
RUSTIC MEAT AND POTATO PIE
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
- In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g
SAVORY CHICKEN POCKET PIES
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 10 pocket pies
Number Of Ingredients 11
Steps:
- Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
- To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
- Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
- To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
- Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
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