Meat Pie, Southern Version Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by K-Dub
Reviewed: Aug. 7, 2011
This recipe is really good! Instead of boullion cubes I used beef stock, that was the only change I made and we really liked it. Definitely making this again.
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Photo by K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Apr. 21, 2011
Great meat pie. I doubled the cheese and did not use carrots.
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Photo by Samantha

Cooking Level: Intermediate

Home Town: Havre De Grace, Maryland, USA
Living In: Flint, Texas, USA
Reviewed: Apr. 15, 2011
We made a slightly modified version. My picky father loved this. He usually eats sparingly, but this he had 3 servings of LOL. My son and I loved it too.
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Reviewed: Mar. 6, 2011
I doubled this recipe for about 20 people and it was a huge hit. A few notes: Pillsbury brand puff pastry (the only kind available in my local grocery store) only has 2 sheets per box and does NOT fit a 9x13 pan. I had to do a mid-cooking run to buy another package. Plan accordingly! I added some ketchup and red wine to the meat and substituted dried parsley for fresh. Will definitely make again!
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Reviewed: Mar. 6, 2011
This was very good! I didn't have the salt-free seasoning blend, so I omitted it. I also used lean beef and pork, and reduced-fat cheese. I was surprised that the pastry sheets that I bought did not fit a 9 x 13 pan. They were too short, and I had to cut the sides and add them to the end of the sheets to make them longer. I also had to roll the dough a bit to get it to go up the sides of the pan. Regardless of this, however, the recipe was tasty!
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15 users found this review helpful

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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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