Meat Pies & Pizza

Cheese Pastry

I add 1 cup finely shredded cheddar cheese to my pastry after cutting in the butter. My kids love the wonderful flavor. —Jodi Tomlinson, Chilliwack, British Columbia

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Cheesy Addition to Meat Pies

“After forming the crust for a meat pie, line it with slices of process Swiss cheese,” instructs Mary B. of Willow Street, Pennsylvania. “Pour in the filling, put another layer of cheese over it,…

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Crescent Potpie Dough

Crescent roll dough is an easy top crust for any potpie. Roll out the dough to fit the top of the pie. Place over filling, trim the edges and cut slits in top before baking. —Margaret…

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Jazzing Up Pizza

Start with a store-bought unbaked pizza. For Pizza Joe, add a little leftover sloppy joe meat mixture, Italian seasoning and sliced mushrooms.

Start with a store-bought unbaked pizza. For…

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Meat Pie Sauce

To make a quick sauce for your favorite meat pie, combine a can of condensed cream of mushroom soup and 1/2 cup milk. Heat through and serve. —Marlene Wilder, Grand Haven, Michigan

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Meat Pocket Tips

To ensure that your meat pastry pockets are uniform in size, make sure that the meat pieces are all bite-sized. Also, pinch pastry seams well so the filling doesn't ooze out as they bake.

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Parsley Pastry

A great way to give flavor and color to a plain pastry crust is to add 1 tablespoon minced fresh parsley to the flour mixture before cutting in the butter. —Mary Connelly-Smith, Mayville,…

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Pie Filling

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,…

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Pizza Topper Adds Crunchy Twist

Relates Ann Marie M. of Scottsdale, Arizona, “Many years back, a friend invited us for pizza. Besides the usual toppings, she sprinkled on chopped celery. It added wonderful crunch and a unique…

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