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Miniature Meat Pies
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.
9 Servings
Prep: 30 min. + freezing Bake: 15 min.
Ingredients
1 pound ground beef
1/2 cup chili sauce
2 tablespoons onion soup mix
DOUGH:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1 teaspoon salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar
Directions
In a large skillet, cook beef over medium heat until no longer pink;
drain. Stir in chili sauce and soup mix; set aside.
In a large bowl, combine the 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
lightly floured 2-1/2-in. round cutter. Place half of the circles 2
in. apart on ungreased baking sheets. Top each with a rounded
tablespoonful of beef mixture; top with remaining circles. Moisten
edges with water and press with a fork to seal. Cut a slit in the
© Taste of Home 2011
2 of 2
Miniature Meat Pies
(continued)
Directions (continued)
top of each.
Bake at 425° for 12-16 minutes or until golden brown. Serve
immediately; or cool, then wrap each in plastic wrap and place in a
freezer bag. Seal and freeze for up to 3 months.
To use frozen meat pies: Unwrap and place on an ungreased baking
sheet. Bake at 425° for 14-16 minutes or until heated through.
Yield: about 1-1/2 dozen.
© Taste of Home 2011