Best Mini Meat Pies Recipes

EASY MINI ALE AND MEAT PIES

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.

CAJUN MINI MEAT PIES

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.

MINI MEAT PIES

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.

QUICK & EASY MINI MEAT PIES #5FIX

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.

MINI MEXICAN MEAT PIES

Steps:

• 1. Cook meat, drain. Add onion, pepper, garlic, chili powder, cumin & oregano and cook for about 5 minutes or until veggies are softened. Add paste & broth and cook a little more till thickened but not dry. Pull from heat & let cool a few minutes.
• 2. Move meat to a bowl, add cheddar, sour cream, ketchup, salt & pepper to taste.
• 3. Roll out piecrust and cut rounds with a glass (I use a pint glass). Put a heaping tsp in middle of circle, fold in half over filling pinching the ends. Put on foil covered pan, freeze for 10 min. At this point you can refrigerate up to 1 day, or bake immediately.
• 4. Sprinkle with chili powder and bake @ 400 for 7-10 min until golden. Serve warm or room temp.
• 5. AIOLI DIP to serve on the side: Mix ingredients and refrigerate for at least 30 min.

MINI NATCHITOCHES MEAT PIES

Steps:

• Combine beef and sausage, onions, and seasoning in skillet and brown. Do not over cook. Sift flour over meat. Stir in and continue to brown. The flour will bind the meat together. Remove from heat and cool to room temperature. Roll 1/3 of dough at a time onto floured surfaced. Cut into 4in. circles. Spoon filling on one side of the dough circles. With a little water on your forefinger, lightly wet edges of the circles, fold over and crimp edges with a damp fork. Deep fry at 375 degrees until golden brown.
• Sift flour into a large mixing bowl. Cut shortening into flour until it looks mealy. Add egg and milk. Combine to form dough. Knead and form dough into a ball. Dough is best when somewhat firm. If needed, chill the dough. Place dough ball in bowl and cover until needed.

MINI-MEXICAN MEAT PIES

Steps:

• Cook sirloin in a large nonstick skillet over moderately high heat, stirring constantly to break up lumps, until no longer pink, about 7 minutes. Drain in a colander set over a bowl, reserving skillet (discard fat in bowl).
• Add onion, bell pepper, garlic, chili powder, and cumin to skillet. Cook over moderate heat, stirring constantly, until vegetables are softened, about 4 minutes. Stir in broth and tomato paste; cook until liquid is almost evaporated but mixture is not dry, about 1 minute. Transfer to a bowl and stir in 1/4 cup cheese, the nuts, cilantro, sour cream, and olives; salt and pepper to taste. Cool to room temperature.
• Meanwhile, preheat oven to 400 degree F and arrange rack in lower third of oven. Using three nonstick 12-cup mini-muffin pans, lightly coat 30 cups with cooking spray. Unfold 1 piecrust on a lightly floured surface. Using a floured rolling pin, roll out into a 15-inch round, then cut out fifteen 3-inch rounds. Fit into prepared pans, slightly pleating sides. Prick bottoms of pie shells with a fork and freeze until firm, about 10 minutes. Repeat with remaining piecrust to make a total of 30 pie shells.
• Bake until golden, about 7 minutes. Transfer pie shells in pans to racks to cool. Divide filling between shells (about 1 tablespoon per shell) and top with remaining 1/4 cup cheese. Bake in middle of oven until cheese is melted and filling is hot, about 5 minutes.
• To freeze::
• Once cooled, tightly wrap each pie in aluminum foil and freeze up to 1 week. Unwrap and reheat in a 350 degree F oven until hot, about 20 minutes. Makes 30 pies.