Recipe Detail

Meat Pies

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Number of Servings:


  1. 1 1/2 pounds - ground beef
  2. 1 1/2 pounds - ground pork
  3. 1 cups - chopped green onions tops and bottoms
  4. 1 tablespoons - salt
  5. 1 teaspoons - coarse ground red pepper or to taste
  6. 1/2 teaspoons - cayenne pepper
  7. - garlic and other spices or seasonings to taste
  8. 1/3 cups - all-purpose flour
  9. 3 packages - 2 count Pillsbury Pie Crust
  10. 1 - medium or large coffee can top for cutting out crust pieces


Mix the filling ingredients (except for flour) in a large skillet and cook over medium heat until meat loses its red color. Do not overcook. Stir occasionally. Sift flour over the mixture and stir occasionally; remove from heat. Let cool and drain excess grease from meat.

Sift some flour onto wax paper. Roll one pie crust out, using a rolling pin to thin dough until you can make 6 coffee lid size circles (pastry round) out of each pie crust.

Place a heaping tablespoon of filling on one side of each pastry round. Dampen edge of dough with a few drops of water and then fold over to crease, making a half-moon shape, and sealing with fingertips by pressing edges together and crimping with a fork. Prick with a fork twice on top.

Freeze 8 meat pies per gallon bag.

Freezer to oven - Bake at 350 degrees F for 25 to 30 minutes until golden brown.
Freezer to fryer - Fry in deep fat fryer at 350 degrees until golden brown.


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