Meat Pies Handheld Food

MEAT PIES-HANDHELD

Steps:

• Cover bottom of cast iron skillet with oil. Add potatoes and cook for 10 minutes, add the carrots, celery, and onion and cook until the onion is translucent and the carrots are soft. Set aside.
• Scramble meat in skillet until the meat is completely cooked and loose.
• Pour meat into a colander that is sitting in your sink. Let it drain. Rinse it in hot water and let it drain again.
• Return meat to skillet. Add all of the spices and add 1/2 cup water. Heat for 4 to 5 minutes. Then add gravy mix and 1/4 cup water and stir. Het till hot all the way through and gravy thickened.
• Remove from heat. Stir the vegetables into the meat mixture and set aside.
• Lay three pie crusts out onto counter covered in wax paper. Using the pampered chef cut n seal lightly mark 7 circles onto each pie crust .
• Measure out 2 tbs more or less of the mixture into the middle of each circle.
• Once all circles are filled cover the pie crust with another pie crust. Firmly using the press n seal cut each set of circles out. Snip the middles of each pie to let steam out as it cooks.
• Move to baking sheet and lightly spray the pies with baking spray. Sprinkle with granulated garlic and black pepper.
• Bake at 350* till crust is slightly golden.
• Take the leftover bits of dough and form into other pie crusts.
• Each set of two pie crusts will make 8 little meat pies.
• Bake at 350* for 15 minutes or how ever long it takes to get golden.

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.