Taste of Home
Miniature Meat Pies
TOTAL TIME: Prep: 30 min. Bake: 15 min.
YIELD: about 1-1/2 dozen.
I make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. —Gayle Lewis, Yucaipa, California
Ingredients
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1 pound ground beef
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1/2 cup chili sauce
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2 tablespoons onion soup mix
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DOUGH:
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3 cups all-purpose flour
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1 to 2 tablespoons sesame seeds, optional
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1 teaspoon salt
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1 cup shortening
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3/4 cup shredded cheddar cheese
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3/4 cup evaporated milk
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1 tablespoon cider vinegar
Directions
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1.
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili sauce and soup mix; set aside.
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2.
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.
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3.
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 top of each.
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4.
Bake at 425° until golden brown, 12-16 minutes. Serve immediately.
Nutrition Facts
2 meat pies: 508 calories, 30g fat (10g saturated fat), 41mg cholesterol, 983mg sodium, 40g carbohydrate (6g sugars, 1g fiber), 17g protein.
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