Best Southern Meat Pie Recipes

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MEAT PIE, SOUTHERN VERSION



Meat Pie, Southern Version image

One of my family's favorite comfort foods is the lowly meat pie. Lowly? It's actually full of flavor and, if made right, looks delicious as well.

Provided by Angela156

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h40m

Yield 10

Number Of Ingredients 20

1 pound ground beef
½ pound ground pork
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, finely diced
3 cloves garlic, minced
1 small carrot, finely chopped
1 large baking potato, peeled and finely chopped
1 bay leaf
1 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
salt-free seasoning blend to taste
salt and pepper to taste
2 beef bouillon cubes
1 cup hot water
2 cups shredded mild Cheddar cheese
2 sheets frozen puff pastry, thawed
1 egg yolk
1 tablespoon water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
  • Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
  • Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
  • Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
  • Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
  • Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
  • Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 31.4 g, Cholesterol 86.4 mg, Fat 35 g, Fiber 2.2 g, Protein 22.2 g, SaturatedFat 12.9 g, Sodium 491.1 mg, Sugar 2 g

MEAT PIE, SOUTHERN VERSION [15]



MEAT PIE, SOUTHERN VERSION [15] image

Categories     Beef     Pork     Thyme

Yield 10 Servings

Number Of Ingredients 20

1 pound ground beef
1/2 pound ground pork
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, finely diced
3 cloves garlic, minced
1 small carrot, finely chopped
1 large baking potato, peeled and finely chopped
1 bay leaf
1 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
salt-free seasoning blend to taste
salt and pepper to taste
2 beef bouillon cubes
1 cup hot water
2 cups shredded mild Cheddar cheese
2 sheets frozen puff pastry, thawed
1 egg yolk
1 tablespoon water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray. Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes. Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper. Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes. Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese. Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust. Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

MEAT PIE, SOUTHERN VERSION



Meat Pie, Southern Version image

"One of my family's favorite comfort foods is the lowly meat pie. Lowly? It's actually full of flavor and, if made right, looks delicious as well."

Provided by @MakeItYours

Number Of Ingredients 20

1 pound ground beef
1/2 pound ground pork
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, finely diced
3 cloves garlic, minced
1 small carrot, finely chopped
1 large baking potato, peeled and finely chopped
1 bay leaf
1 teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
salt-free seasoning blend to taste
salt and pepper to taste
2 beef bouillon cubes
1 cup hot water
2 cups shredded mild Cheddar cheese
2 sheets frozen puff pastry, thawed
1 egg yolk
1 tablespoon water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with cooking spray.
  • Heat a large nonstick skillet over medium-high heat and stir in the ground beef and ground pork. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the onion, bell pepper, and celery. Cover and reduce the heat to medium; cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 5 minutes.
  • Make a well in the center of the skillet and put the minced garlic directly on the bottom of the pan. Cook for 30 to 60 seconds or until fragrant, and then blend the garlic with the meat mixture. Add the carrot, potato, bay leaf, thyme, parsley, Worcestershire sauce, seasoning blend, and salt and pepper.
  • Dissolve the bouillon cubes in the hot water in a bowl, and pour it into the meat mixture; mix well. Bring to a boil, reduce the heat to low, cover, and simmer until the carrots are soft, 10 to 15 minutes.
  • Lay one sheet of puff pastry in the prepared baking dish. Gently press the pastry into the corners and up the sides of the dish. With a slotted spoon, transfer the meat into the crust and spread evenly. Avoid adding liquid to the pie. Top with Cheddar cheese.
  • Whisk together the egg yolk and 1 tablespoon water. Brush the edges of the bottom puff pastry sheet. Lay the second sheet of puff pastry over the baking dish, pressing with a fork to seal the edges. Brush the surface with egg wash and pierce with a fork several times to vent the crust.
  • Bake in the preheated oven until the pastry is golden brown and the filling is bubbling, about 50 minutes. Check after 15 minutes to prevent over-browning (tent with aluminum foil, if necessary). Remove the pie from the oven and let stand for 10 minutes before serving.

SOUTHERN MEAT PIE



Southern Meat Pie image

Quick and easy also non expensive

Provided by Demetrius Antwan

Categories     Savory Pies

Time 35m

Number Of Ingredients 4

3 lb ground beef or ground turkey
1 bag(s) broccoli florets
7 slice velveeta cheese
2 pie crust 1 deep dish and 1 regular

Steps:

  • 1. Pre heat oven to 325 Boil broccoli until tender add 1 tsp butter 2 and1/2 tsp salt
  • 2. Cook ground beef season to taste
  • 3. In deep pie crust layer Velveeta cheese
  • 4. Add ground turkey to pie crust with cheese, then drain broccoli and add on top
  • 5. Add another layer of cheese on top of broccoli. Remove shallow pie crust Place on top of all ingredients Use fork to seal edge cook and enjoy Cook Until golden brown

THE MINI NATCHITOCHES MEAT PIE - A SOUTHERN DISCOURSE



The Mini Natchitoches Meat Pie - a southern discourse image

Perfect for parties and get-togethers, mini Natchitoches meat pies are a signature Louisiana hor d'ouevre. Recipe, plus the official N. Louisiana menu.

Provided by @MakeItYours

Number Of Ingredients 12

1 1/2 lbs ground beef
1 1/2 lbs ground sausage (hot)
1 C chopped green onions (all of the onion)
1 Tbsp salt
1 tsp. coarse black pepper
1 tsp. red pepper
1/2 tsp. cayenne pepper
1/3 C all purpose flour
2 1/2 C self-rising flour
1/3 C (heaping) shortening
1 egg beaten
3/4 C milk

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.

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