Babs Meat Pie Food

NEBRASKA HANDHELD MEAT PIES

Steps:

• For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.
• Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F.
• Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.
• For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes.
• While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup.

BRITISH MEAT PIES

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.

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.

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.

BABS MEAT PIE

Steps:

• In a pressure cooker combine meat, onion, salt, pepper, worcestershire sauce, fresh herbs and water to cover. (A regular pot works just as well, simmer on medium heat for an hour or more until meat is very tender adding more liquid when necessary).
• Set pressure cooker on high and cook meat until very tender.
• Uncover the cooker but leave on a very low heat.
• Add the Bisto gravy granules or bouillon cubes to make a thick gravy.
• In a pie dish line the first sheet of puff pastry and add the meat mixture together with 2 tablespoons of the gravy or just enough to coat the meat.
• Cover with the second sheet of puff pastry and brush the top with the melted butter and bake in a pre-heated 350 degree oven for 35minutes or until the top is golden brown.
• Serve with mash potatoes, veggies and the rest of the heated gravy.
• Note: If Bisto gravy is unavailable use 2 beef low sodium bouillon cubes and a little flour to thicken. Omit the salt.