MINI MEAT PIES
A fun, all-Aussie appetizer from The Essential Finger Food Cookbook; little meat pies - traditional or uncovered - made from ready rolled shortcrust pastry baked in patty tins.
Provided by NotQuiteVegetarian
Categories Meat
Time 45m
Yield 24 mini pies
Number Of Ingredients 12
Steps:
- Preheat oven to 200°C.
- Cut pastry into 48 circles if making traditional pies, or 24 if making uncovered pies using a 7 cm round cutter.
- Press 24 circles into two lightly greased 12-hole patty tins.
- To make filling, heat oil in heavy-based pan, add onion and garlic and cook over medium heat for 2 minutes or until onion is soft.
- Add mince and stir over high heat for 5 minutes or until well browned and all liquid has evaporated; using a fork to break up any lumps of mince.
- Add flour, stir until combined then cook over medium heat for 1 minutes.
- Add stock, sauces and herbs and stir over the heat until boiling.
- Reduce heat to low and simmer for 5 minutes or until mixture thickens.
- Stir occasionally then allow to cool.
- Divide filling among pastry circles.
- Top each with two half slices of tomato and sprinkle with oregano.
- Bake for 25 minutes or until pastry is golden brown and crisp.
- For traditional pies, place the remaining pastry rounds over the tomato and oregano topping and seal the edges with beaten egg before baking.
- Serve hot.
Nutrition Facts : Calories 293.9, Fat 19.7, SaturatedFat 5.4, Cholesterol 14.8, Sodium 319.7, Carbohydrate 22.2, Fiber 1.9, Sugar 0.7, Protein 6.8
MINIATURE MEAT PIES
I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. -Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 508 calories, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.
EASY MINI ALE AND MEAT PIES
A traditional meat and ale pie. Superb flavor, inexpensive to make, and absolutely delicious and filling. The pies can be wrapped and frozen once they've been cooked and cooled completely.
Provided by Bella V.
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h25m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Lightly flour a work surface. Roll each crust out to about 1/8-inch thick. Cut dough to fit three 3x5-inch loaf pans. Push dough into tins and up the edges using your fingertips. Roll out remaining dough for use as top crusts and set aside.
- Heat oil in a large pot over medium heat. Add potatoes, celery, onion, and carrot. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add beef and cook until browned, 5 to 7 minutes. Add peas, corn, and ale; cook and stir until reduced by a bit more than half, stirring occasionally, about 5 minutes.
- Add flour to the vegetable-ale mixture and stir constantly until thick and almost pasty, 1 to 3 minutes. Add stock slowly, stirring constantly. Add ketchup, Worcestershire sauce, salt, tomato bouillon, rosemary, and garlic powder. Reduce heat and simmer until filling mixture reduces to desired thickness and potatoes are cooked through, 7 to 10 minutes.
- Remove pot from heat and allow filling to cool slightly. Fill crusts with filling. Top with remaining dough and pinch edges to seal. Brush tops of pies with beaten egg wash. Cut 3 slits in the top of each pie for air to escape. Place tins on a baking sheet.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 647 calories, Carbohydrate 51.6 g, Cholesterol 77.4 mg, Fat 37.4 g, Fiber 4.9 g, Protein 21.8 g, SaturatedFat 10.5 g, Sodium 1501.5 mg, Sugar 5.6 g
MEAT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
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.
MINI MEXICAN MEAT PIES
My husband requests these every time we have a football party. They sound more complicated than they are. Great party finger food, easy to eat.
Provided by Emily Hartsell
Categories Meat Appetizers
Time 40m
Number Of Ingredients 19
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.
MINI CHILLI BEEF PIES
Perfect party nibbles to impress your guests with
Provided by Cathryn Evans
Categories Buffet, Canapes, Side dish, Starter
Time 1h25m
Yield 24
Number Of Ingredients 13
Steps:
- To make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.
- Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.
- Meanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.
Nutrition Facts : Calories 137 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.33 milligram of sodium
IMPOSSIBLY EASY MEXICAN MINI VEGGIE PIES
Make these delicious cheesy pies stuffed with black beans, onion and corn - made using Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.
Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving (2 Mini Pies), Sodium 650 mg, Sugar 6 g, TransFat 1/2 g
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