Meat Pie Southern Version Food

MEAT PIE, SOUTHERN VERSION

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
• Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
• Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
• Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
• Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
• Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

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.

EASY MEAT PIE

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!

TRADITIONAL MEAT PIE

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.

COUNTRY STYLE GROUND BEEF MEAT PIE

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.

SOUTHERN-STYLE MEAT LOAF

Steps:

• Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir until crisp-tender, 4-5 minutes. Add carrots and garlic; cook and stir until tender, 1-2 minutes longer. Transfer vegetable mixture to a large bowl. Add eggs, crackers and seasonings. Add beef; mix lightly but thoroughly, Shape into an 8x4-in. loaf in a greased 11x7-in. baking dish. Bake, covered, for 45 minutes. Uncover and bake until a thermometer reads 160°, 15-20 minutes longer. Let stand 10 minutes. Cut into slices; spread with pimento cheese. Serve with potatoes and if desired, shredded cheese and jalapeno.

MERSEYSIDE MEAT PIE

Steps:

• Brown beef with onion.
• Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
• COVER with enough water to barely cover potatoes.
• Cover and simmer 20-25 minutes until potatoes are tender.
• Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick (like a pot pie filling).
• Add lots of freshly ground pepper and salt if desired (I omit the salt).
• Let filling cool until lukewarm or refrigerate.
• Roll out pastry and put into a 9 inch pie plate.
• Put COOLED filling into shell, filling it nice and full.
• Top with second pastry and crimp edges.
• Bake at 400 degrees for 30 minutes.
• Brush egg wash on top of crust.
• Continue baking for about 15 minutes or until crust is golden.

MEAT PIE, SOUTHERN VERSION

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat and stir in ground beef and ground pork. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in onion, bell pepper, and celery. Cover and reduce heat to medium; cook, stirring frequently, until vegetables have softened and onion is translucent, about 5 minutes.
• Make a well in the center of the skillet and place minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant; blend garlic into meat mixture. Add carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
• Dissolve bouillon cubes in hot water in a bowl, and pour it into meat mixture; mix well. Bring to a boil, reduce heat to low, cover, and simmer until carrots are soft, 10 to 15 minutes.
• Lay one sheet of puff pastry in the prepared baking dish. Gently press pastry into the corners and up the sides of the dish. With a slotted spoon, transfer meat into crust and spread evenly trying to avoid adding liquid. Top with Cheddar cheese.
• Whisk together egg yolk and 1 tablespoon water. Brush edges of the bottom puff pastry sheet. Lay second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush surface with egg wash and pierce with a fork several times to vent crust.
• Bake in the preheated oven until pastry is golden brown and filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove pie from the oven and let stand for 10 minutes before serving.

SCOTTISH MEAT PIE

Steps:

• Preheat oven to 350° F and put a kettle of water on to boil.
• Place one pie crust in a deep-style pie pan. Prick crust with a fork several times and bake for 5-10 minutes.
• In a large skillet with deep sides, sauté ground beef/lamb with onions. Season well with Lawry's, salt and pepper.
• Mix well to combine.
• When beef loses its pink color, stir in oats and beef broth or bullion cube. Then cover mixture entirely with boiling water. Simmer mixture for 10-15 minutes until water is mostly gone. Then stir in Worcestershire Sauce, dry mustard and spices.
• Spoon the mixture into the partially baked pie crust and dot the top of the filling with diced butter. Place top crust on filling, crimp sides, vent crust, and bake for 1 to 1-1/4 hours. Make sure crust is slightly browned.

MEAT PIE, SOUTHERN VERSION

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
• Heat a large nonstick skillet over medium-high heat and stir in ground beef and ground pork. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in onion, bell pepper, and celery. Cover and reduce heat to medium; cook, stirring frequently, until vegetables have softened and onion is translucent, about 5 minutes.
• Make a well in the center of the skillet and place minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant; blend garlic into meat mixture. Add carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
• Dissolve bouillon cubes in hot water in a bowl, and pour it into meat mixture; mix well. Bring to a boil, reduce heat to low, cover, and simmer until carrots are soft, 10 to 15 minutes.
• Lay one sheet of puff pastry in the prepared baking dish. Gently press pastry into the corners and up the sides of the dish. With a slotted spoon, transfer meat into crust and spread evenly trying to avoid adding liquid. Top with Cheddar cheese.
• Whisk together egg yolk and 1 tablespoon water. Brush edges of the bottom puff pastry sheet. Lay second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush surface with egg wash and pierce with a fork several times to vent crust.
• Bake in the preheated oven until pastry is golden brown and filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove pie from the oven and let stand for 10 minutes before serving.

CAJUN MINI MEAT PIES

Steps:

• Filling:.
• Brown ground meat only till all brown.
• add the rest of ingredients and simmer till all are cooked down.
• drain in a strainer let sit in strainer to cool down set aside.
• Crust:.
• Mix all dry ingredients in large bowl.
• Mix eggs and milk.
• add to dry ingredients slowly while stiring.
• add shorting and cut in with pastry cutter or two knives.
• when well mixed form balls about the size of a tennis ball.
• roll out ball with rolling pen.
• cut out in about a 6 inch circle.
• use wet paper towle to wet around outer circle.
• put about 2 tablespoons of meat filling in center.
• fold over crust to form like a half moon
• press edges to seal with fingers.
• use a fork to repress edges and give a decortive look.
• when all are done put in fridge for at least an hour or till ready to fry.
• fry in very hot oil.
• turn when golden brown and fry other side.
• frying is very fast do not over fry meat is already cooked.
• can freeze unfried only.
• wrap indivdually in wax paper put several in zip lock bags freeze flat.
• after frozen then can stack as will.