Tasty Meat Pie Recipes

TASTY MEAT PIE

Steps:

• In a medium skillet, brown the ground beef.
• While it is cooking, sprinkle it with the dried onions, salt and pepper, and onion salt.
• Drain the grease.
• Add the soups, potatoes, and the carrots.
• Place the mixture into a 9" pie dish.
• Cover the mixture with the pie crust and make slits in the top.
• Seal the edges and bake in a 350 degrees oven for 50-55 minutes.

MEAT PIE

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.

TASTY MEAT PIE

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.

TASTY MEAT PIE

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.

MINIATURE MEAT PIES

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.

CANADIAN MEAT PIE

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.

HANDY MEAT PIES

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.

FAVORITE FRENCH CANADIAN MEAT PIE

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.