Best Easy Mini Ale And Meat Pies Recipes

MINIATURE MEAT PIES

Miniature Meat Pies image

I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. -Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories Dinner

Time 45m

Yield about 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

1 pound ground beef
1/2 cup chili sauce
2 tablespoons onion soup mix
DOUGH:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside. , In a large bowl, combine the flour, sesame seeds if desired, and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. , Divide dough in half; roll out to 1/8-in. thickness. Cut with a lightly floured 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets; top each with a rounded tablespoonful of beef mixture. Top with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.

Nutrition Facts : Calories 508 calories, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.

QUICK & EASY MINI MEAT PIES #5FIX

Quick & Easy Mini Meat Pies #5FIX image

5-Ingredient Fix Contest Entry. A delightfully simple but yummy appetizer, perfect for game days, picnics or last-minute guests. Made this for the Super Bowl with ingredients I had in the fridge. You can add lots more but staying within the 5 ingredients was a fun experiment. I often use two cans of dough to make a double batch, because they go so quickly.

Provided by rickbrowne

Categories Potato

Time 35m

Yield 12 mini pies, 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes, divided
1/2 lb chicken-apple sausage, meat removed from casing
1 (16 ounce) package frozen peas and carrots, divided
1 medium onion, minced
1 (16 ounce) package refrigerated biscuit dough

Steps:

Divide the mashed potatoes in half, returning one half to the bag to refreeze, thaw the remaining half and set aside.
Thaw and drain 1/2 bag (about 8 oz.) of the peas and carrots, and place in a medium bowl.
Over medium heat cook the sausage (the meat having been removed from the casing) and the onion in a nonstick skillet, stirring, until the sausage is browned and the onions are translucent, about 8 minutes. Drain off the grease and pour the meat-onion mix into a large bowl, set aside.
In the same pan, with any residual grease left in the pan, cook the peas and carrots for another 2 minutes.
Pour the peas and carrots into the meat mixture, then fold in the thawed (10 ounces portion) of the mashed potatoes.
With a rolling pin, roll out the biscuit dough and cut into 12 (3-inch) rounds.
Preheat oven to 350F degrees.
Put a generous tablespoonful of the filling in the center of each round, brush the edges with water, and fold in half. Seal the edges with a fork. Cut 2 small slits in the top of each meat pie.
Put the mini-pies on an un-greased baking sheet and bake for 15 minutes until they are golden brown. Remove, let cool slightly, and serve.