Handy Meat Pies Recipe

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Handy Meat Pies Recipe
Handy Meat Pies Recipe photo by Taste of Home
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Handy Meat Pies Recipe

Read Reviews
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Publisher Photo
"These pies are great for a snack - and an entree when time is short, too," recalls Amy Stumpf, Hampton, Virginia.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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 minutes or until golden brown and filling is hot. Yield: 10 servings.
Originally published as Handy Meat Pies in Taste of Home April/May 1998, p64

Nutritional Facts

1 each: 214 calories, 10g fat (4g saturated fat), 29mg cholesterol, 593mg sodium, 19g carbohydrate (1g sugars, 0 fiber), 11g protein.

  • 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 all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tubes (12 ounces each) buttermilk biscuits
  1. 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.
  2. 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.
  3. Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot. Yield: 10 servings.
Originally published as Handy Meat Pies in Taste of Home April/May 1998, p64

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MY REVIEW
skipperstrucking User ID: 4577232 48054
Reviewed Sep. 24, 2014

"I used "Grands" buttermilk biscuits for this recipe and it was entirely too much bread and not enough meat. Taste was a little bland but that can be doctored up. The amount of bread was the issue that I could not look past."

MY REVIEW
tideman User ID: 1312485 27573
Reviewed Dec. 22, 2010

"Made these for my buddies on card night. All of them said I could make them again anytime. I use them as my testers, so I mixed them up with different kinds of cheese in them. All passed."

MY REVIEW
aemanus User ID: 399909 46158
Reviewed Oct. 3, 2009

"I added tomato paste, jalapeno, sharp cheddar and a little hickory salt. My husband gobbled them up! I will definitely keep this handy!"

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