Best Moms Meat Pies Recipes

MOM'S MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, mash, and set aside.
• Meanwhile, crumble the ground beef and pork into a large saucepan, and add the garlic, onion and water. Season with mustard powder, thyme, cloves and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. Remove from the heat, and mix in the mashed potato.
• Place one of the pie crusts into a 9 inch pie plate. Fill with the meat mixture, then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp around the edges using the tines of the fork, and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
• Bake for 25 minutes in the preheated oven, or until the crust has browned. Serve by itself, or with a beef gravy.

MOM'S MEAT PIE (TOURTIèRE à MA MèRE)

Steps:

• In a large pan, mix together meats, spices and water.
• Bring to a boil, cook at medium heat uncovered until mixture is cooked but still moist (approximately 20 minutes).
• Line pie pan with one crust and fill with meat mix.
• Top with second crust and pinch to seal.
• Cut slits in top of crust to vent, at this point you might want to get creative by adding any christmas decoration with leftover pie crust using a cookie cutter.
• Brush crust with beaten egg and place filled pie pan on cookie sheet to catch any drips.
• Bake at 350F for 30 minutes until crust is golden.

MEAT PIES

Steps:

• For the filling: Combine the beef and lamb in a large skillet and cook over high heat until browned and well done. Drain and reserve the drippings. Place the meat in a medium mixing bowl.
• Using the same skillet, caramelize the onions in the meat drippings. When the onions are nice and brown, remove them from the drippings and mix into the meat mixture.
• While the onions are caramelizing, preheat a small skillet with the corn oil. Add the pine nuts and toast until golden brown (they burn quickly, so don't walk away from them). Add the pine nuts to the meat mixture along with the lemon juice, salt, cinnamon and nutmeg and combine well.
• For the dough: Dissolve the yeast, salt and sugar in 1 cup of the warm water. Stir to dissolve the yeast. Add the flour to a large mixing bowl, stir in the yeast mixture and combine well. Add additional water, as needed, to make a medium-sized, stiff dough ball. Knead thoroughly. Cut into 2 equal dough balls, cover and let stand for 15 minutes.
• Lightly flour a large work surface and roll out each dough ball until approximately 1/8-inch thick. Cut the dough into circles with a 5-inch round cutter. Cover and let stand a second time for 15 minutes. Try to get as many round dough pieces as you can. Any excess dough can be rolled up and saved for more meat pies.
• Preheat the oven to 350 degrees F. Coat 2 sheet pans with nonstick cooking spray.
• Working quickly, place 5 of the rounds at a time, on a separate work surface. Spoon a heaping tablespoon of the meat filling in the center of each round. Grabbing the opposite sides of the circle, pinch together in the middle. Then, pinch the rest of the dough closed, forming a triangular pie. Place on the prepared sheet pans. When all the pies have been formed, place the pans in the preheated oven and bake until the edges and bottoms of each pie begin to brown. Rotate the pans from bottom to top during baking. Bake until the pies are golden brown.

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

MINIATURE MEAT PIES

Steps:

• 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 edges with water and press with a fork to seal. Cut a slit in the top of each. , Bake at 425° until golden brown, 12-16 minutes. Serve immediately., Freeze option: Freeze cooled pies in an airtight container for up to 3 months. Bake, from frozen, on an ungreased baking sheet at 425° until heated through, 14-16 minutes.

MOM'S MEAT PIE FROM GRANDMA'S KITCHEN

Steps:

• Simmer the hamburger, onions, garlic, and shredded potatoes until the potatoes are tender, and the beef is browned. Drain in colander, remove, and add Worcestershire sauce.
• Pre-bake bottom pie shell until light brown at 350 degrees F. Fill shell with mixture, and cover with top pie crust. Bake until crust is done on top....brown at 325 degrees F.
• Top slice with brown gravy to individual taste to serve. May also serve Worcestershire sauce on the side, to taste. Serve with steamed vegetables and biscuits.