Miniature Meat Pies

SUBMITTED BY: Gayle Lewis

"Gayle Lewis of Yucaipa, California shared the recipe for these cute little bites of flaky dough stuffed with an easy-to-season ground beef mixture. They're filling and oh-so-good served with ketchup."

PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 9 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound ground beef
1/2 cup chili sauce
1 envelope onion soup mix
1/4 teaspoon salt
DOUGH:
3 cups all-purpose flour
1 tablespoon sesame seeds (optional)
1 1/4 teaspoons salt
1 cup shortening
3/4 cup shredded Cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar

READ REVIEWS (1)

DIRECTIONS

In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup mix and salt; set aside. In a bowl, combine flour, sesame seeds if desired and salt. Cut in shortening and cheese until crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half; roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cutter. Place half of the circles 2 in. apart on ungreased baking sheets. Top each with about 1-1/2 tablespoons of beef mixture; cover with remaining circles. Moisten edges with water and press with a fork to seal. Cut a slit in the top of each. Bake at 425 degrees F for 12-16 minutes or until golden brown. Serve immediately; or cool, wrap and freeze for up to 3 months.

To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425 degrees F for 14-16 minutes or until heated through.

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REVIEWS

Reviewed on Dec. 27, 2006 by Kendall

Mixed feelings about this recipe. The crust was great, albeit a lot of work. I wasn't a big fan of the filling. Much too salty for my taste and I didn't even add any of the listed salt. The size of onion soup packet needed should be listed. My grocery store only carried one size, but using the whole packet was too overpowering. However, it got good reviews from a lot of the people who tried the ones I made, so an extra star for that. My recommendation: Don't dump in the whole soup packet when making the filling. Slowly add it until you are satisfied with the flavor.

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