Time 45m Yield 4 Number Of Ingredients 12 Steps:
Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside. Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges. Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.
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.
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.
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!
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.
Time 45m Number Of Ingredients 0 Steps:
Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.
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.
Time 45m Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C.) In a large skillet, cook the ground beef and chopped onion until meat is no longer pink. Remove from heat and drain off excess fat. Stir in the vegetable beef and cream of mushroom soups, the potatoes and carrots. Season with salt and pepper. Divide filling between 2 - 9 inch pie plates. Roll pastry to fit the top of each pie. Cover each pie and cut slits in top to allow steam to escape. Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Let stand on a wire rack for 15 minutes before serving.
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.
Time 1h Yield 8 servings. Number Of Ingredients 18 Steps:
In a large bowl, combine flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Add egg and water; toss lightly with a fork until dough forms a ball. Divide dough in half; wrap in plastic and refrigerate. , In a large skillet, cook beef, pork, onion and garlic over medium heat until meat is no longer pink; drain. Stir in seasonings; heat through. , On a floured surface, roll out one portion of dough. Line a 9-in. pie plate with bottom pastry. Spoon filling into crust. Roll out remaining dough to fit top of pie. Place over filling. Seal and flute edges. Brush pastry with milk; cut slits in top. , Bake at 375° for 30-35 minutes or until golden brown, covering edges loosely with foil if necessary. Let stand for 15 minutes before cutting.
Time 35m Yield 10 servings. Number Of Ingredients 12 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.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Pre-heat oven at 220 degrees Celsius. Brown meat and onion. Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg. Boil and cover for 15 minutes. Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix. Let cool. Grease a pie dish and line with puff pastry. Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork. Trim edges and glaze top with milk or beaten egg. Bake in a very hot oven, 220 degrees Celsius for 15 minutes. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown. Serve with veggies, fries, or salad.
Time 3h15m Number Of Ingredients 8 Steps:
To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured. Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months. To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.
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.
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.
Time 1h15m Yield 12 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes. Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat. Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg. Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.
