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Handy Meat Pies

 Handy Meat Pies
"These pies are great for a snack - and an entree when time is short, too," recalls Amy Stumpf, Hampton, Virginia.
10 ServingsPrep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 3/4 pound ground beef
  • 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 King Arthur Unbleached 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

2 of 2

Handy Meat Pies (continued)

Directions (continued)

  • 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.