Appetizer Meat Pies Recipes

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.

Steps:

• 1. Mix ground beef lightly with the grated onion. Shape in to a large a patty in a frying pan. Browwn6 minutes on each side, then break into small chunks.
• 2. Beat the egg slightly, stir in bread crumbs, catsup, Worcestershire sauce, salt and pepper. Drizzle over the meat. Cook stirring constantly, for about one minute. Set aside.
• 3. Make your 2 crust pie recipe...your own recipe. OR: I like the "CLASSIC CRISCO PIE CRUST" recipe on Just A Pinch! Never fails! Roll out 1/2 of crust recipe to a 12 inch square. Then cut into 4..six inch squares. Spoon about a 1/4 cup(or less) onto the center of each square. Fold over to make a pie. Press edges firmly with a fork to seal. Trim if needed. Repeat with remaining pastry and meat mixture. Repeat with the other half of dough.
• 4. Place pies on an ungreased cookie sheet .. or in pie pans. Bake in a hot oven at 400F for about 20 minutes. Till golden.
• 5. Serve warm or even cold if on a camping trip. Cold or warm.. they fit right in your pocket. Or do like we did on the farm, with home made pasties wrap warm patty's in foil and put on your head, under your hat.. the will stay warm for a lunch in the field!!
• 6. This picture is the left over scrap dough, that we bake tiny cinnamon rolls, for noshing right from the oven! YUMMY!! Waste not..Want not!....LOL

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.

Steps:

• 1. Grease a mini muffin pan and heat oven to 375 degrees.
• 2. Saute the onion, and ground beef until beef is fully cooked. Drain and add the bell peppers, garlic and black pepper, set aside.
• 3. Make the pastry by blending the biscuit mix and the cornmeal with the butter until it is like fine crumbs. Add water tablespoon at a time until an easy to handle dough. Press into your mini muffin pan, mine only made about 18.
• 4. Fill with the hamburger mixture.
• 5. Whip the egg and milk/cream mixture with a fork until it is combined. Spoon into your hamburger filled pies and then top it off with the grated cheese.
• 6. Cook for about 20 minutes until a toothpick inserted comes out clean.

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.

Steps:

• Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
• Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
• Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

Steps:

• 1. Cook meat, drain. Add onion, pepper, garlic, chili powder, cumin & oregano and cook for about 5 minutes or until veggies are softened. Add paste & broth and cook a little more till thickened but not dry. Pull from heat & let cool a few minutes.
• 2. Move meat to a bowl, add cheddar, sour cream, ketchup, salt & pepper to taste.
• 3. Roll out piecrust and cut rounds with a glass (I use a pint glass). Put a heaping tsp in middle of circle, fold in half over filling pinching the ends. Put on foil covered pan, freeze for 10 min. At this point you can refrigerate up to 1 day, or bake immediately.
• 4. Sprinkle with chili powder and bake @ 400 for 7-10 min until golden. Serve warm or room temp.
• 5. AIOLI DIP to serve on the side: Mix ingredients and refrigerate for at least 30 min.

Steps:

• Blend cream cheese and milk.
• Stir in other ingredients except walnuts.
• Spoon in pie plate.
• Sprinkle with walnuts.
• Bake at 350 degrees for 15 minutes.
• Serve with crackers as a spread.

Steps:

• Combine all ingrediants well.
• Trim crusts from the bread.
• Butter the slices and place butter side down into muffin tins.
• You have to push them in gently from the edges of the bread.
• Fill with meat mixture and bake at 350 degrees for 35-45 minutes.