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 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!
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 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 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 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 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 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.
More about “meat pie recipes”
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!
