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meat pies

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Filling
  • 1 1/2 pounds - ground beef
  • 1 1/2 pounds - ground pork
  • 1 cups - chopped green onions, tops and bottoms
  • 1 tablespoons - salt
  • 1 teaspoons - coarse ground red pepper, or to taste
  • 1/2 teaspoons - cayenne pepper
  • - garlic and other spices or seasonings, to taste
  • 1/3 cups - all-purpose flour
  • Crust
  • 3 packages - 2 count Pillsbury Pie Crust
  • 1 - medium or large coffee can top, for cutting out crust pieces
  • Directions:

    Filling:
    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.

    Crust:
    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.

    Assemble:
    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:
    Freeze 8 meat pies per gallon bag.

    Cook:
    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.

    Brief Description

    Freezer friendly make-ahead treat made with pre-made pie crust and a spicy meat filling.

    Main Ingredient:

    ground beef or pork

    Category:  Appetizers

    Cuisine:  Cajun

    Prep Time: 1 hour(s) 30 min
    Cook Time: 30 min

    Notes

    This is my family's favorite recipe to make together. Louisiana raised, we add a little more spice here and there. Great recipe for game day, holidays, and just every day!

    Source

    Janette Molloy

    Posted By:

    LegacyCookbook

    Posted On:

    September 28, 2017

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