Best 8 Appetizer Meat Pies Recipes
Indulge in a delightful culinary journey with our curated collection of meat pie recipes, a symphony of flavors and textures that will tantalize your taste buds. Embark on an appetizing adventure as we present a diverse range of meat pie recipes, each with its unique charm and culinary heritage. From the classic British steak and kidney pie, a hearty and comforting dish, to the exotic flavors of the Moroccan b'stilla, a phyllo pastry delight filled with tender chicken, almonds, and a hint of cinnamon, our recipes offer a global exploration of this beloved dish. Discover the secrets of crafting a flaky, golden crust that encases a savory filling of minced beef, succulent lamb, or aromatic chicken, all perfectly seasoned and simmered in a rich and flavorful gravy.
But our meat pie extravaganza doesn't stop there. We venture into the realm of vegetarian delights with a delectable vegetable pot pie, a vibrant medley of fresh vegetables enveloped in a creamy sauce, topped with a flaky crust. For those who crave a taste of the sea, our seafood pie beckons with its succulent shrimp, flaky fish, and tender calamari, all nestled in a creamy and flavorful sauce, encased in a golden crust. And for a touch of international flair, try your hand at the empanada, a Latin American treasure filled with savory beef, chicken, or cheese, all wrapped in a golden, crispy pastry.
Each recipe is meticulously explained with step-by-step instructions, ensuring a successful and enjoyable cooking experience. We guide you through the process of preparing the perfect pastry, creating a rich and flavorful filling, and assembling the pie with precision. Whether you're a seasoned baker or a novice cook, our recipes are designed to empower you to create mouthwatering meat pies that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.
BRITISH MEAT PIES
Steps:
- Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.
GROUND MEAT POCKET PIES
I have been baking these pocket hand pies since the late 40's. If you bake them ahead and want to tote them further away than your back yard, just reheat them, then wrap in foil and re-heat in a moderate oven(350) for ten minutes. Pack them in there foil jackets into a box. They will stay warm for about 1 hour. The are even...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 40m
Number Of Ingredients 9
Steps:
- 1. Mix ground beef lightly with the grated onion. Shape in to a large a patty in a frying pan. Browwn6 minutes on each side, then break into small chunks.
- 2. Beat the egg slightly, stir in bread crumbs, catsup, Worcestershire sauce, salt and pepper. Drizzle over the meat. Cook stirring constantly, for about one minute. Set aside.
- 3. Make your 2 crust pie recipe...your own recipe. OR: I like the "CLASSIC CRISCO PIE CRUST" recipe on Just A Pinch! Never fails! Roll out 1/2 of crust recipe to a 12 inch square. Then cut into 4..six inch squares. Spoon about a 1/4 cup(or less) onto the center of each square. Fold over to make a pie. Press edges firmly with a fork to seal. Trim if needed. Repeat with remaining pastry and meat mixture. Repeat with the other half of dough.
- 4. Place pies on an ungreased cookie sheet .. or in pie pans. Bake in a hot oven at 400F for about 20 minutes. Till golden.
- 5. Serve warm or even cold if on a camping trip. Cold or warm.. they fit right in your pocket. Or do like we did on the farm, with home made pasties wrap warm patty's in foil and put on your head, under your hat.. the will stay warm for a lunch in the field!!
- 6. This picture is the left over scrap dough, that we bake tiny cinnamon rolls, for noshing right from the oven! YUMMY!! Waste not..Want not!....LOL
HOMEMADE MEAT PIES
This is my meat pie recipe. This little delicacy, which was once sold on the streets by little boys from the nearby plantation, was invented long before modern refrigeration. So early cooks used to store prepared ones in large crocks of homemade lard. These meat pies can be used as an appetizer or as a main dish. Serve with...
Provided by Tammy Raynes
Categories Meat Appetizers
Time 25m
Number Of Ingredients 15
Steps:
- 1. FOR FILLING: Make a roux of shortening and flour; add other ingredients and salt and pepper to taste. Cook thoroughly and let cook before placing in dough.
- 2. FOR PASTRY: Sift flour and baking powder, add shortening, then eggs. Add enough milk to make a stiff dough. Roll very thin.
- 3. Use a saucer or plastic bowl to cut circles of dough. Fill half full with meat mixture. Fold dough over, dampen edges with water and crimp with fork. Fry in deep fat until golden brown.
MINIATURE MEAT PIES
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
Provided by Taste of Home
Categories Dinner
Time 45m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 508 calories, Fat 30g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 983mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.
TRADITIONAL MEAT PIE
Provided by Food Network
Categories main-dish
Time 1h32m
Yield 1 (9-inch) pie
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
- Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
- Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
- Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
- Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
- Slice and serve hot or cold.
NIGERIAN MEAT PIES
In Ghana, Nigeria and other West African countries we call these savory crescent-shaped pastries meat pies, though around the world they are also known as hand pies, empanadas and dumplings. Most of the time, we serve them as appetizers or a snack before lunch or dinner. In Nigeria, meat pie is made with ground beef, carrots and potatoes that are sauteed with herbs and spices and stuffed in a buttery dough pocket. My version is similar, but I use mixed vegetables like corn, peas, carrots and string beans (I love how the corn adds sweetness) and I omit potatoes, which can sometimes make a meat pie almost too filling for a snack or appetizer.
Provided by Food Network Kitchen
Categories appetizer
Time 1h45m
Yield 12 pies
Number Of Ingredients 16
Steps:
- For the filling: Heat the oil in a medium pan over medium heat. Add the ground beef and cook, stirring, until it starts to brown and release a little liquid, about 5 minutes. Add the garlic and onions and cook, stirring, until the onions are slightly translucent, about 5 minutes. Stir in the mixed vegetables and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, curry powder, granulated garlic, thyme and cayenne pepper, if using, and continue to cook until the meat browns completely and most of the liquid has evaporated, about 5 minutes. Taste and adjust with salt if needed. Allow to cool. Transfer to a medium bowl.
- For the dough: Add the flour, baking powder and 1/4 teaspoon salt to a large bowl and mix with your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until the mixture is crumbly. Using a tablespoon, gradually add 1/2 cup warm water while kneading until a dough forms. The dough should not be sticky or dry; adjust with a teaspoon of water and knead if the dough is dry, or dust with 1/4 teaspoon flour and knead if it is too sticky. Wrap the dough with plastic wrap and let it rest until it has a slightly softer feel, about 5 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle the parchment with flour. Whisk the egg in a small bowl with a fork or whisk to make an egg wash.
- Lightly dust a work surface and rolling pin with flour to prevent sticking. Unwrap the dough, cut it in half and re-wrap one half. Roll out the other half into a 10-inch square. Use a 4-inch round cutter to cut out circles from the dough. Re-roll the dough and cut additional circles. Add about 1 tablespoon of the filling to the middle of each dough circle. Dip a brush in the egg wash and brush the edges of the dough. Fold the dough over the filling so the edges align to form a crescent shape. Seal the meat pies using the tip of a metal fork to press the edges down. Place the pies on the prepared baking sheet. Repeat with the remaining dough and filling. (Save any leftover filling for another use.) Brush the pies all over with the egg wash. Use a toothpick to poke 3 small holes on top of each pie for ventilation while baking.
- Bake the pies until the crusts are golden, glossy and flaky with a bit of crunch on the edges, about 20 minutes. Allow them to cool until warm to the touch.
APPETIZER PIE
Make and share this Appetizer Pie recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend cream cheese and milk.
- Stir in other ingredients except walnuts.
- Spoon in pie plate.
- Sprinkle with walnuts.
- Bake at 350 degrees for 15 minutes.
- Serve with crackers as a spread.
APPETIZER MEAT PIES
These have been an old faithful for the last few years. Everyone loves them and they are good hot or cold. The recipe came from a friends family cook book. During the holidays I keep a batch in the freezer and when unexpected guests or a spur of the moment get together happens I haul them out and reheat them. Enjoy!
Provided by BW Morgan
Categories Meat
Time 55m
Yield 16 Pies
Number Of Ingredients 9
Steps:
- Combine all ingrediants well.
- Trim crusts from the bread.
- Butter the slices and place butter side down into muffin tins.
- You have to push them in gently from the edges of the bread.
- Fill with meat mixture and bake at 350 degrees for 35-45 minutes.
Nutrition Facts : Calories 158.1, Fat 5.7, SaturatedFat 2.3, Cholesterol 35.4, Sodium 331, Carbohydrate 16.4, Fiber 0.8, Sugar 1.5, Protein 9.5
Tips:
- Always use cold butter when making the pastry. This will help to keep the pastry flaky and prevent it from becoming tough.
- Work quickly when making the pastry dough. The more you handle it, the tougher it will become.
- If you don't have a meat grinder, you can chop the meat very fine with a knife.
- Season the meat mixture well. This will help to give the pies flavor.
- Don't overfill the pie tins. This will make the pies difficult to seal and they may burst open during baking.
- Bake the pies until they are golden brown and the meat filling is cooked through.
- Serve the pies hot with your favorite sides.
Conclusion:
Appetizer meat pies are the perfect party food. They are easy to make, delicious, and can be served hot or cold. With a variety of fillings to choose from, there is sure to be a recipe that everyone will love. So next time you are looking for a quick and easy appetizer, give these meat pies a try. You won't be disappointed!
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