I triple the amount of filling for my favorite meat pie and freeze each portion separately. On busy days, I just thaw the filling and bake in a refrigerated pie crust. —Joani Durandette, Glendora, California
“After forming the crust for a meat pie, line it with slices of process Swiss cheese,” instructs…
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To ensure that your meat pastry pockets are uniform in size, make sure that the meat pieces are…
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