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Miniature Meat Pies

 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 ServingsPrep: 30 min. + freezing Bake: 15 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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

2 of 2

Miniature Meat Pies (continued)

Directions (continued)

  • edges with water and press with a fork to seal. Cut a slit in the
  • 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.