My Hubby has been talking about meat pies for YEARS. The idea has always appealed to him & he has wanted me to make them. The problem has always been that I wasn't really sure what to put in them. Last Fall, I finally got around to trying it and they are now a family favorite. My first attempts were made with left over beef stew. The stew gravy made them too wet and they were hard to pick up. Next we came up with a stew like filling, but with almost no gravy.....it worked GREAT!
I'm making these this week because my youngest son requested them for his Birthday week menu. At his request I will be leaving out the peas & the green beans, he is not much of a vegetable fan.
Filling (enough for at least 12 pies, freeze leftover filling)
1 lb stew meat (or left over roast beef)
4 peeled and diced potatoes
1 cup frozen carrots (chopped into small pieces)
1 cup frozen peas
1 can green beans (drained)
1 cup cheap red wine
1 bay leaf
1 t salt
2 t pepper
1 T oil
1 T minced garlic (I like the kind in the jar)
1 stalk celery chopped
1 cup water
This can be made in the crockpot or any large pot on the stove. Chop the meat into small pieces (1 inch by 1 inch or less), season with salt & pepper. If the meat is uncooked, brown in a skillet before adding to pot. Add the meat, vegetables, bay leaf and wine to pot. In a skillet, cook the garlic and celery in oil until tender. When garlic and celery are tender, add water to skillet and then pour mixture into pot. Cover with tight fitting lid and cook on low heat until potatoes are fork tender.
Crust (make 2 batches for 12 pies)
2 cups Flour
1/2 teaspoon salt
2/3 cup Crisco butter flavored shortening
5 to 10 tablespoons ice cold water
Remove the filling from the stove & refrigerate for at least an hour. Divide the crust into 6 sections. Roll out each section individually into a saucer size circle. Rolling on a piece of wax paper or a silicone mat is highly recommended. Add about two tablespoons of filling to the center of the crust, fold over and crimp the edge along the open portion.
Poke a few vent holes in the top with a fork to let out steam. Place on a cookie sheet then do the next one. When the cookie sheet is full put it in the oven at 400 for about 30 minutes or until the crust is golden.
They heat up well for a quick snack or lunch, they can also be eaten cold. If making more than your family will eat in 2 to 3 days, freeze before baking, then bake from frozen, allowing 10 to 15 extra minutes for cooking. These freeze best if you put them on a cookie sheet until hard, then put in freezer bags or wrap tightly in freezer paper.
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