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Handy Meat Pies Recipe

Handy Meat Pies Recipe photo by Taste of Home

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"These pies are great for a snack - and an entree when time is short, too," recalls Amy Stumpf, Hampton, Virginia.

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Handy Meat Pies Recipe

Prep: 20 min. + chilling Bake: 15 min.

Yield: 10 Servings

20 15 35

Ingredients

3/4 pound ground beef
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With Johnsonville Italian Sausage.
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3/4 pound bulk pork sausage
1 medium onion, chopped
1/3 cup chopped green onions
1 garlic clove, minced
2 tablespoons minced fresh parsley
1 tablespoon water
2 teaspoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tubes (12 ounces each) buttermilk biscuits

Directions

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour.
On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top.
Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot. Yield: 10 servings.

Nutritional Facts 1 serving (1 each) equals 214 calories, 10 g fat (4 g saturated fat), 29 mg cholesterol, 593 mg sodium, 19 g carbohydrate, trace fiber, 11 g protein.

Originally published as Handy Meat Pies in Taste of Home April/May 1998, p64

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Handy Meat Pies

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Reviewed on Dec. 22, 2010 by tideman

Made these for my buddies on card night. All of them said I could make them again anytime. I use them as my testers, so I mixed them up with different kinds of cheese in them. All passed.

Reviewed on Oct. 03, 2009 by aemanus

I added tomato paste, jalapeno, sharp cheddar and a little hickory salt. My husband gobbled them up! I will definitely keep this handy!