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Wednesday, January 16, 2013

Mouthwatering Meat Pies

Mouth-watering Meat Pies

The veggie version of this tasty meal is here:

I used 4- 8" round cake pans for this particular batch of meat pies because I didn't have access at the time, to pie tins. I also used two small bread pans which I sent to my Mom for her dinner. She tells me that they are the best meat pies she has ever had. Thanks Mom :)

The pie dough recipe is for a large amount of pie, but adjusts perfectly for any amount you are making. These measures are for a large family or dinner party. 

I recommend that you use regular or mini pie tins for the appearance, but pans work as you can see.


Beef Meat Pie
Meat filling- *I do this randomly, so I am not able to give you precise measures with this post, for the filling, but the directions make it fairly easy to accommodate your pies (even if you have some extra). 

Frozen vegetables of your choice (I used standard mixed veggies)
Meat of choice (I made beef, pork, and chicken for variety at the table, Plus I made a veggie pie for my vegetarian)
cornstarch (thickener)
Salt and pepper to taste

Pie Crust-

8 cups AP flour
2 cups butter
2 cups shortening or lard
1 teaspoons salt
8 Tablespoons ice water
4 eggs
4 teaspoons white vinegar
Pork Meat Pie
additional egg yolk for brushing crusts


  1. Cut meat into cubes and slow boil in a sauce pan with seasoning of choice until the meat is tender and offers good gravy stock.
  2. mix cornstarch in a cup with enough water to dissolve the cornstarch into a creamy mixture.
  3. turn the meat stock on medium heat and add cornstarch mixture a little at a time, stirring constantly until the gravy reaches desired thickness. I make my gravy a bit thicker than you should to allow for the addition of the frozen veggies.
  4. Once your gravy is complete, add a generous amount of veggies to make your filling hearty.
  5. Salt and pepper to taste
  6. Remove from heat and set aside.

Pie dough
  1. Mix dry ingredients in large mixing bowl.
  2. In smaller, separate bowl, mix the eggs, water, and vinegar. Set aside.
  3. be sure the fats (butter and shortening) is cold. Cut into smaller pieces (cubes).
  4. add the fat to the dry ingredients bowl and pinch fat through flour with your fingers until course crumbles appear.
  5. Pour egg mixture into flour mixture and distribute as evenly as possible without working too much. You want to see marbled fats through out the dough.
  6. wrap dough in plastic and refrigerate at least 1 hour.
  • When prepared dough is thoroughly chilled, roll out dough on floured surface and fit to the chosen pan sizes.
  • This dough is very soft and can be difficult to transfer into pans. Use pastry blades or spachulas to move into pans.
  • Fill each bottom crust with meat filling.
  • Roll additional dough out to cover the meat filling.
  • Pinch the edges of the bottom and top crusts together to seal the pies.
  • Gently poke a few vent holes in the tops of the pies.
  • Use addition egg yolk to brush the tops of the pies.
  • Bake at 400 degrees on the lower rack for approximately 45 minutes or until crusts are a darker golden brown.
  • Allow meat pies to set for 15 minutes before serving.


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