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
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.
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
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
NATCHITOCHES MEAT PIES
The Natchitoches meat pies are famous in Louisiana and a 'must eat' when there. They are so good and a perfect little lunch. Cook time is an estimate, keep an eye on them.
Provided by kehn
Categories Meat and Poultry Recipes Pork Sausage
Time 1h25m
Yield 15
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
- On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
- Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
- Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 13.3 g, Cholesterol 35.9 mg, Fat 26.6 g, Fiber 1.1 g, Protein 10.9 g, SaturatedFat 7.1 g, Sodium 454.7 mg, Sugar 0.4 g
MARVELOUS MINI MEXICAN QUICHES
These tasty mini-quiches are easy to make and sure to impress! This can be served with sour cream and diced tomato on top.
Provided by SunnyDaysNora
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
- Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
- Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
- Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
- Bake in preheated oven until center of quiche is set, 25 minutes.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 7.6 g, Cholesterol 73.8 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 7.1 g, Sodium 386.7 mg, Sugar 1.3 g
NIGERIAN MEAT PIES
In Ghana, Nigeria and other West African countries we call these savory crescent-shaped pastries meat pies, though around the world they are also known as hand pies, empanadas and dumplings. Most of the time, we serve them as appetizers or a snack before lunch or dinner. In Nigeria, meat pie is made with ground beef, carrots and potatoes that are sauteed with herbs and spices and stuffed in a buttery dough pocket. My version is similar, but I use mixed vegetables like corn, peas, carrots and string beans (I love how the corn adds sweetness) and I omit potatoes, which can sometimes make a meat pie almost too filling for a snack or appetizer.
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 12 pies
Number Of Ingredients 16
Steps:
- For the filling: Heat the oil in a medium pan over medium heat. Add the ground beef and cook, stirring, until it starts to brown and release a little liquid, about 5 minutes. Add the garlic and onions and cook, stirring, until the onions are slightly translucent, about 5 minutes. Stir in the mixed vegetables and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, curry powder, granulated garlic, thyme and cayenne pepper, if using, and continue to cook until the meat browns completely and most of the liquid has evaporated, about 5 minutes. Taste and adjust with salt if needed. Allow to cool. Transfer to a medium bowl.
- For the dough: Add the flour, baking powder and 1/4 teaspoon salt to a large bowl and mix with your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until the mixture is crumbly. Using a tablespoon, gradually add 1/2 cup warm water while kneading until a dough forms. The dough should not be sticky or dry; adjust with a teaspoon of water and knead if the dough is dry, or dust with 1/4 teaspoon flour and knead if it is too sticky. Wrap the dough with plastic wrap and let it rest until it has a slightly softer feel, about 5 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle the parchment with flour. Whisk the egg in a small bowl with a fork or whisk to make an egg wash.
- Lightly dust a work surface and rolling pin with flour to prevent sticking. Unwrap the dough, cut it in half and re-wrap one half. Roll out the other half into a 10-inch square. Use a 4-inch round cutter to cut out circles from the dough. Re-roll the dough and cut additional circles. Add about 1 tablespoon of the filling to the middle of each dough circle. Dip a brush in the egg wash and brush the edges of the dough. Fold the dough over the filling so the edges align to form a crescent shape. Seal the meat pies using the tip of a metal fork to press the edges down. Place the pies on the prepared baking sheet. Repeat with the remaining dough and filling. (Save any leftover filling for another use.) Brush the pies all over with the egg wash. Use a toothpick to poke 3 small holes on top of each pie for ventilation while baking.
- Bake the pies until the crusts are golden, glossy and flaky with a bit of crunch on the edges, about 20 minutes. Allow them to cool until warm to the touch.
CAJUN MINI MEAT PIES
I watched my Grandmother make pies. During Christmas season my Grandmother and Great Aunts ( I was always in her skirt tails) would get together and make every kind of pie and cakes they knew. I am talking days and days of baking. I watched and helped. I was in Heaven. I was also the only child that wanted to be there. So I got all the attention and schooling. I loved it. So I don't know exactly who taught me but it was one of them. I had to stop and write the recipe due to it was in my head and not on paper. It is a warm feeling everytime I make them.
Provided by Chef Cajun Deb
Categories Meat
Time 3h
Yield 30-36 mini pies, 15-30 serving(s)
Number Of Ingredients 16
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.
MINCE PIES
Provided by Food Network
Yield 24 mini or 16 medium-size mince pies
Number Of Ingredients 24
Steps:
- Mince pies freeze very well, taking some of the headache out of all that Christmas preparation. If I make lots of these before Christmas, I freeze them raw and then cook them on the day. Cooked mince pies can be stored in a biscuit tin or airtight box and warmed through gently before serving. They are perfect with a glass of spicy mulled wine or a cup of coffee for a festive snack.
- Preheat the oven to 400 degrees F/200 degrees C/Gas mark 6. Brush the tin with melted butter.
- On a floured work surface, roll out the pastry to 1/8-inch/3 mm thick and, using the 2 1/2-inches/6 cm cutter, cut out 24 circles for the bases. Then use the smaller plain/fluted cutter or star cutter to cut-out 24 circles/stars for the lids. Re-roll the trimmings, if necessary.
- Line the holes of the cake tin with the larger pastry rounds. Fill each base with a teaspoon mincemeat and top with one of the smaller rounds or stars. Brush the tops of the mince pies with the beaten egg.
- Bake in the oven for 10 to 13 minutes until pale golden. Cool for 5 minutes before removing from the tin and transfer to a wire rack to cool. Dust with icing sugar (confectioners') to serve.
- This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the refrigerator for a couple of days.
- Shortcrust Pastry:
- Put the flour, salt and butter in a food processor and whiz briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg to bring it together. With your hands, flatten out the ball of dough until it is about 3/4-inch/2 cm thick, then wrap in cling film or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Variations: Sweet Shortcrust Pastry: In place of the pinch of salt, use 1 tablespoon icing sugar (confectioners'). Soured cream shortcrust pastry: Replace the egg with 2 tablespoons sour cream or creme fraiche, adding just enough to bring it together.
- This delicious mincemeat will keep happily in a cool dark place for at least a year. If you are making your own suet (the fat that surrounds the beef kidney), make sure that every trace of blood has been removed before you whiz it in the food processor, otherwise it will cause the mincemeat to go off.
- Mincemeat:
- Put the apple chunks in a small saucepan with 1 teaspoon water, cover and cook over low heat for about 8 to 10 minutes until the apples are cooked down to a pulp. Allow to cool.
- Mix the apples with the orange zest, orange juice, lemon zest, lemon juice, suet, raisins, sultanas, currants, candied peel, dark brown sugar, almonds, mixed spice, and whiskey in a large bowl and put into sterilized jars.* Leave to mature, if possible for at least 2 weeks before using.
- Cut the fruit in 1/2 and squeeze out the juice. (Reserve the juice for another use, perhaps home-made lemonade.) Put the peel into a large bowl, add the salt and cover with cold water. Leave to soak for 24 hours.
- Next day, throw away the soaking water; put the peel in a large saucepan and cover with fresh cold water. Bring to the boil, cover and simmer very gently for about 3 hours or until the peel is soft.
- Remove the peel from the pan and discard the water. Scrape out any remaining flesh and membrane from inside the cut fruit, using a teaspoon, leaving the white pith and rind intact.
- In a clean large saucepan, dissolve the sugar in 1 3/4 pints/1 litre of water, then bring to the boil, stirring to dissolve the sugar. Add the peel and simmer gently for 30 to 60 minutes until it looks translucent (shiny and 'candied') and the syrup forms a thread when the last drop falls off a metal spoon. Remove from the heat and allow to stand for 20 to 30 minutes to slightly cool.
- Put the candied peel into sterilized glass jars* and pour the syrup over. Cover and store in a cold place or in the refrigerator. It should keep, stored like this, for at least 3 months.
APPETIZER MEAT PIES
These have been an old faithful for the last few years. Everyone loves them and they are good hot or cold. The recipe came from a friends family cook book. During the holidays I keep a batch in the freezer and when unexpected guests or a spur of the moment get together happens I haul them out and reheat them. Enjoy!
Provided by BW Morgan
Categories Meat
Time 55m
Yield 16 Pies
Number Of Ingredients 9
Steps:
- Combine all ingrediants well.
- Trim crusts from the bread.
- Butter the slices and place butter side down into muffin tins.
- You have to push them in gently from the edges of the bread.
- Fill with meat mixture and bake at 350 degrees for 35-45 minutes.
Nutrition Facts : Calories 158.1, Fat 5.7, SaturatedFat 2.3, Cholesterol 35.4, Sodium 331, Carbohydrate 16.4, Fiber 0.8, Sugar 1.5, Protein 9.5
MEDITERRANEAN MEAT PIES (SFEEHA)
These savory little meat pies are a takeoff on a recipe from my Lebanese mother-in-law (who is one of the very best cooks I know). She makes the dough from scratch, but I use puff pastry instead to save time. Great for an appetizer or as a side dish!
Provided by LauraG
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h20m
Yield 18
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Stir in the lemon juice; taste and adjust the seasonings, and let the meat mixture cool.
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper.
- Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
- Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 26.4 g, Cholesterol 34 mg, Fat 28.7 g, Fiber 1.2 g, Protein 12.7 g, SaturatedFat 7.7 g, Sodium 161.8 mg, Sugar 1 g
MINI NUTTY STREUSEL CHERRY PIES
Make and share this Mini Nutty Streusel Cherry Pies recipe from Food.com.
Provided by chef FIFI
Categories Dessert
Time 35m
Yield 15 mini pies
Number Of Ingredients 8
Steps:
- Pre heat oven 350°F.
- Combine streusel ingredients in a mini chopper or food processor.
- Pulse until coarsely chopped.
- Spoon approximately 1 tsp of pie filling into each phyllo shell.
- Put 1/2 tsp of streusel topping on top of each little pie.
- Bake for 15-20 minutes.
- Serve immediately.
- Enjoy!
MEAT PIES
Make and share this Meat Pies recipe from Food.com.
Provided by EdandTheresa
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium skillet, add 1 tsp olive oil, onions and carrots, saute for 2 minutes.
- Add ground beef; cook on medium heat for 5 minutes.
- Add tomatoes,juice,salt,pepper,sugar and cinnamon to beef mixture, stir, simmer for 30 minutes.
- Cut puff pastry sheet into six squares.
- Roll each square into 6 inch square.
- Spoon mixture into each square; fold and seal.
- Brush the other 1 tsp olive oil on the meat pies.
- Bake 12-15 minutes or until golden brown at 400 degrees Fahrenheit.
Nutrition Facts : Calories 427.3, Fat 28.3, SaturatedFat 8.5, Cholesterol 51.4, Sodium 693.6, Carbohydrate 25.4, Fiber 2.1, Sugar 4.5, Protein 17.8
HANDY MEAT PIES
"These pies are great for a snack - and an entree when time is short, too," recalls Amy Stumpf, Hampton, Virginia.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 214 calories, Fat 10g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
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
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