SAVORY MEAT PIE
A friend gave me this recipe after I had mentioned that my meat pies lacked "punch". The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the weather turns chilly. -Paula L'Hirondelle, Red Deer, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.
Nutrition Facts : Calories 506 calories, Fat 26g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 802mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
RUSTIC MEAT AND POTATO PIE
Steps:
- Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
- In 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Transfer beef mixture to large bowl. In same skillet, heat oil over medium heat. Add carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Add carrots, potatoes, bacon, thyme and pepper to beef mixture.
- In small bowl, mix broth and cornstarch with whisk; pour into skillet. Heat to boiling over medium heat. Cook about 2 minutes or until thickened. Pour over beef and vegetables; stir to combine. Spoon mixture into crust-lined pie plate.
- Top with second crust; seal edge and flute. Cut slits in several places in top crust. In small bowl, beat egg and water. Brush over top crust.
- Bake 15 minutes. Reduce oven temperature to 375°F; bake 40 to 45 minutes longer or until crust is browned, placing sheet of foil over entire crust for last 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 45 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 1 g
RUSTIC SAVORY MEAT PIE
This is a good way to use leftover roast beef, and you don't have to fuss over the crust as it is meant to be 'rustic.'
Provided by Rosemary
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Prepare dough, using bread machine.
- Preheat oven to 350 degrees.
- Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
- Add sliced mushrooms and continue cooking until mushrooms are tender.
- Add cooked beef and spices.
- Stir to blend well, then add the wine and cooked vegetables.
- Allow mixture to simmer while you prepare the brown sauce.
- Melt butter in a small saucepan.
- Gradually add the flour, stirring so as to avoid lumps.
- Stir in beef broth and blend well.
- When this is thoroughly blended, bring to a boil, then reduce to simmer.
- Add balsamic vinegar and stir.
- Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
- Roll out dough so that it is 1 1/2 times the size of your pie pan.
- Carefully place crust into pie pan.
- Crust will hang over the edges.
- Pour the filling into the prepared pan, cover with brown sauce.
- Bring outer edges of crust toward the center and pinch dough to close.
- Do not seal too tightly.
- You want to allow space for steam to escape.
- Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.
Nutrition Facts : Calories 360, Fat 8.6, SaturatedFat 2.8, Cholesterol 7.6, Sodium 397.1, Carbohydrate 58.4, Fiber 4.9, Sugar 7.5, Protein 10.8
FAVORITE FRENCH CANADIAN MEAT PIE
I'm a seventh-generation French Canadian, and my ancestors started the tradition of serving this meat pie on Christmas Eve. One year I didn't make it, and my daughter and I felt something was missing. The savory pie goes well with salad and fresh rolls for a lighter meal, and it's good served in small portions with turkey and all the trimmings, too.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 501 calories, Fat 29g fat (12g saturated fat), Cholesterol 110mg cholesterol, Sodium 737mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
SAVORY MEAT PIE
I love savory meat pies (must be my partly Canadian heritage) and I love the annual Taste of Home cookbooks! Here's a variation of a meat pie that includes a little "kick" of chili sauce, lightened by the substitution of ground turkey breast for the ground beef...From the 1999 Annual Taste Of Home cookbook, placed here for safekeeping!...Serve with steamed vegetables for a complete meal!
Provided by CookinwithGas
Categories Savory Pies
Time 45m
Yield 1 nine inch pie, 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450°F (232°C).
- In a saucepan, cook potatoes in boiling water until tender.
- While the potatoes cook, in a skillet sauté the ground turkey in the oil; drain.
- Into the the cooked meat, stir the scallions, carrot, garlic and the seasonings; remove from heat.
- When the potatoes are done, mash them down, stir them into the beef mixture with the parsley and chili sauce.
- Place one pie crust into a 9 inch pie plate; brush the crust with the Dijon mustard.
- Add meat mixture; top with 2nd pie crust; seal and flute crust edges; cut slits in top crust to vent; brush top crust with milk.
- Bake in preheated oven for approximately 10 minutes; then reduce oven temperature to 350°F (176°C) and continue baking for approximately 25 minutes more or until golden brown.
Nutrition Facts : Calories 231.1, Fat 10.3, SaturatedFat 3.1, Cholesterol 28.7, Sodium 250.9, Carbohydrate 20.7, Fiber 1.5, Sugar 2.1, Protein 13.4
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- In a food processor, blend the flour and salt. Add the butter and pulse for a few seconds at a time until it forms pea-sized pieces. Add the water. Pulse just until the mixture starts coming together, adding more water if necessary. Remove the dough from the food processor and form into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
- In a bowl, combine all the ingredients. Season with salt and pepper. Sprinkle over the pie as soon as it comes out of the oven.
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