Meat Pies are a quick cook appetizer and really not to hard to
make yourself especially if you use pre-made dough. Yea, it's
cheatin'...and? Hey, it's meat pies.
You can naturally make your meat pie stuffing out of just about
any combination of meats and sausages or even seafood...mmm, a fried
oyster meat pie. I'll work on that later, maybe.
This recipe produced 21 meat pies about the size of your fist
with some stuffing left over. These are turnover type pies... not pot
pies. Takes about three hours start to finish. You'll need a rolling
pin and patients.
2 lbs. ground beef
1 lb. ground pork
2 med. onions chopped small
1 bell pepper chopped small
3 stalks celery chopped small
2-3 cups chopped green onions
1 heaping tbsp. minced garlic
1 tbs. Creole seasoning
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne
1 tbs. Worcestershire
--- Dough Stuff ---
4 pre-made 9" pie crusts (look in the store by the pre-made biscuits...
yea, by the eggs)
Egg wash (one egg beaten) in a cup (dough glue I call it)
Flour to dust prep-board.
Oil to deep fry the pies (I guess you could bake them).
Brown the meat breaking it up as small as you can as you cook it,
then drain. SautÚ the trinity until well wilted in a little oil.
Throw in the garlic and green onions and cook for five minutes or
so. Add the ground meats to the veggies and add all the other
seasonings. Cook an additional five minutes stirring well, cut the
fire off and let sit to cool.
On a large cutting board sprinkle flour and coat the rolling pin
Make the egg wash and get yourself a fork to seal the pies. Get a
dough cutter, a five inch rimmed bowl will work.
Before we go on, taste the stuffing to see if it needs anything.
On the dusted cutting board unroll the pie dough. Using the
dusted rolling pin thin the dough out a little. Cut out as many pie
rounds as you can and put the remaining dough on the side to re-use.
One at a time take a pie round and roll it out just a little to make
it a slight oval shape. Brush the edges facing up with egg wash. Add about
two tablespoons of stuffing to the center. Carefully bring the top
side of the oval over to the bottom side and gently press the edges
together with your fingers. Brush the outside edge with egg wash and
crimp with the fork to seal it. Practice will make you better at
this. Be careful not to get the stuffing grease on the egg washed
edges, they will never seal (stick to each other).
Fry (or bake) at 350║F until golden brown. No, I can't give you
a time on either method.
If you want to freeze them uncooked you can simply place them individually
on trays and set them in the freezer until they stiffen. If you
think they will be cooked within a month just put them in zipper
bags, if longer I suggest vacuum packaging.